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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

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
Fatty Acids, Omega-3/analysis*
Fatty Acids, Omega-6/analysis*
Sus scrofa

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