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Cover Picture: Eur. J. Lipid Sci. Technol. 6∕2015
Publication year - 2015
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Reports
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201570061
Subject(s) - food science , soybean oil , chemistry , cover (algebra) , zoology , horticulture , mathematics , biology , engineering , mechanical engineering
Inclusion of flaxseed in turkey diets decreases the n‐6/n‐3 PUFA ratio and increases the proportion of biologically active EPA and DHA without aff ecting meat quality (pages 797–809 of this issue) Jan Jankowski, Zenon Zdunczyk, Dariusz Mikulski, Jakub Naczmanski, Jerzy Juskiewicz, Agnieszka Troszynska and Bogdan A. Slominski DOI: 10.1002/ejlt.201400186 Growing turkeys were fed wheat/SBM‐based diets containing 2.5% of flaxseed oil and 2% of soybean oil (FO), 10% of ground flax seed (FS), and 10% of ground flax seed plus NSP enzyme (FS+E) for 3, 4, and 5 wk. When compared to the reference diet FO, diets FS and FS+E increased the proportion of n‐3 in the total FA content of breast and thigh meat portions and decreased the n‐6/n‐3 ratio. Turkeys slaughtered after 3 wk of feeding had lower concentrations of total n‐3 fatty acids but the highest proportion of biologically active EPA and DHA.