Scientists reveal fishmeal benefits in pork
Australian researchers say adding fishmeal to finisher pig diets can reduce saturated fat and increase levels of beneficial long-chain omega-3 fatty acids in pork.
Scientists at the University of South Australia’s Nutritional Physiology
Research Centre carried out the research in conjunction with Bartlett Grain and
Australian Pork.
Health benefits
Dietary trials with
volunteers showed consuming the omega-3 enriched pork has health benefits. In
addition, it showed the pork has a better shelf-life than other pork and is
accepted by consumers.
Volunteers in the study ate five 200 gramme
servings of the omega-3 pork each week over a period of three months. Concerns
that the products would smell or taste fishy proved unfounded.
Project
leader Prof Peter Howe said the findings represented a new milestone in
functional food research.
Related websites:
University of South Australia
Bartlett Grain
Australian Pork
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