Review article

Production strategy of functional foods of animal origin

Terezija Silvija Marenjak ; Department of Pathophysiology, University of Zagreb Faculty of Veterinary Medicine, Heinzelova 55, 10000 Zagreb
Nina Poljičak-Milas ; Department of Pathophysiology, University of Zagreb Faculty of Veterinary Medicine, Heinzelova 55, 10000 Zagreb
Ivančica Delaš ; Department of Chemistry and Biochemistry, Medical School, University of Zagreb, Šalata 3, 10000 Zagreb
Igor Štoković ; Department of Animal Husbandry, University of Zagreb Faculty of Veterinary Medicine, Heinzelova 55, Zagreb

Abstract

The procedures implemented in the production of functional foods of animal origin should be based on the scientifically verified new knowledge comprising the entire food chain. Possible physiological and psychological effects of such foods on humans should not be neglected. Although the human genome did not change since the Palaeolithic, however the nutritional habits and way of life of modern
people have changed significantly and subsequently led to the development of various chronic degenerative diseases. Fatty acids, in particular n-3 unsaturated acids, are important, biologically active molecules characterised by a series of positive effects in the prevention and improvement of both human and animal health. Some of the modes of increasing the intake of n-3 unsaturated fatty
acids include the increase of content of these fatty acids in feed fed to farm animals or in rearing of animals of more advantageous genotype. Irrespective of the method used for increasing the intake of advantageous fatty acids, care should always be taken about the animal welfare and health, because of different basic needs of animals under stress for individual nutritive components, among which n-3 unsaturated fatty acids are especially important. This paper presents some of possible methods for increasing the content of n-3 unsaturated fatty acids in meat and other products of animal origin, which could meet the criteria set for the functional foods.

Keywords

Animal rearing; functional food; health; n-3 unsaturated fatty acids

Hrčak ID:

35574

URI

https://hrcak.srce.hr/35574

Publication date:

1.9.2008.

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