University of Veterinary Medicine Vienna - Research portal

Diagrammed Link to Homepage University of Veterinary Medicine, Vienna

Selected Publication:

Open Access Logo

Type of publication: Journal Article
Type of document: Full Paper

Year: 2015

Authors: Valencak, TG; Gamsj├Ąger, L; Ohrnberger, S; Culbert, NJ; Ruf, T

Title: Healthy n-6/n-3 fatty acid composition from five European game meat species remains after cooking.

Source: BMC Res Notes. 2015; 8:273



Authors Vetmeduni Vienna:

Ohrnberger Sarah Angelika
Ruf Thomas
Valencak Teresa

Vetmed Research Units
Research Institute of Wildlife Ecology
Institute of Physiology, Pathohysiology and Biophysics, Unit of Physiology, Pathophysiology, and Experimental Endocrinology


Project(s): Life and death: thermogenesis, metabolism and membranes


Abstract:
Intensive farming of livestock along with recent food scandals and consumer deception have increased awareness about risks for human nutrition. In parallel, the demand for meat obtained under more natural conditions from animals that can freely forage has largely increased. Interestingly, the consumption of game meat has not become more common despite its excellent quality and content of polyunsaturated fatty acids (PUFAs).

Keywords Pubmed: Animals
Cooking
Deer
Fatty Acids, Omega-3/analysis*
Fatty Acids, Omega-6/analysis*
Galliformes
Hares
Humans
Meat/analysis*
Sus scrofa


© University of Veterinary Medicine ViennaHelp and DownloadsAccessibility statement