Omega 3 could enhance chicken meat
Consumers are just not eating enough oily fish to satisfy the requirement for
omega 3 fatty acids. Pan-European researchers on the Lipgene project are trying
to make poultry meat make up the shortfall.
This article can also be found at World Poultry Volume 21 number 7. To view the article online simply click on the link below.
Key words: omega, chicken meat, oily fish, Lipgene project
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