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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

Fulltext: english, pdf (350 KB) pages 308-314 downloads: 1.359* cite
APA 6th Edition
Marenjak, T.S., Poljičak-Milas, N., Delaš, I. & Štoković, I. (2008). Production strategy of functional foods of animal origin. MESO: Prvi hrvatski časopis o mesu, X (4), 308-314. Retrieved from https://hrcak.srce.hr/35574
MLA 8th Edition
Marenjak, Terezija Silvija, et al. "Production strategy of functional foods of animal origin." MESO: Prvi hrvatski časopis o mesu, vol. X, no. 4, 2008, pp. 308-314. https://hrcak.srce.hr/35574. Accessed 23 Oct. 2021.
Chicago 17th Edition
Marenjak, Terezija Silvija, Nina Poljičak-Milas, Ivančica Delaš and Igor Štoković. "Production strategy of functional foods of animal origin." MESO: Prvi hrvatski časopis o mesu X, no. 4 (2008): 308-314. https://hrcak.srce.hr/35574
Harvard
Marenjak, T.S., et al. (2008). 'Production strategy of functional foods of animal origin', MESO: Prvi hrvatski časopis o mesu, X(4), pp. 308-314. Available at: https://hrcak.srce.hr/35574 (Accessed 23 October 2021)
Vancouver
Marenjak TS, Poljičak-Milas N, Delaš I, Štoković I. Production strategy of functional foods of animal origin. MESO: Prvi hrvatski časopis o mesu [Internet]. 2008 [cited 2021 October 23];X(4):308-314. Available from: https://hrcak.srce.hr/35574
IEEE
T.S. Marenjak, N. Poljičak-Milas, I. Delaš and I. Štoković, "Production strategy of functional foods of animal origin", MESO: Prvi hrvatski časopis o mesu, vol.X, no. 4, pp. 308-314, 2008. [Online]. Available: https://hrcak.srce.hr/35574. [Accessed: 23 October 2021]
Fulltext: croatian, pdf (355 KB) pages 282-287 downloads: 1.299* cite
APA 6th Edition
Marenjak, T.S., Poljičak-Milas, N., Delaš, I. & Štoković, I. (2008). Strategija proizvodnje funkcionalne hrane animalnog porijekla. MESO: Prvi hrvatski časopis o mesu, X (4), 282-287. Retrieved from https://hrcak.srce.hr/35574
MLA 8th Edition
Marenjak, Terezija Silvija, et al. "Strategija proizvodnje funkcionalne hrane animalnog porijekla." MESO: Prvi hrvatski časopis o mesu, vol. X, no. 4, 2008, pp. 282-287. https://hrcak.srce.hr/35574. Accessed 23 Oct. 2021.
Chicago 17th Edition
Marenjak, Terezija Silvija, Nina Poljičak-Milas, Ivančica Delaš and Igor Štoković. "Strategija proizvodnje funkcionalne hrane animalnog porijekla." MESO: Prvi hrvatski časopis o mesu X, no. 4 (2008): 282-287. https://hrcak.srce.hr/35574
Harvard
Marenjak, T.S., et al. (2008). 'Strategija proizvodnje funkcionalne hrane animalnog porijekla', MESO: Prvi hrvatski časopis o mesu, X(4), pp. 282-287. Available at: https://hrcak.srce.hr/35574 (Accessed 23 October 2021)
Vancouver
Marenjak TS, Poljičak-Milas N, Delaš I, Štoković I. Strategija proizvodnje funkcionalne hrane animalnog porijekla. MESO: Prvi hrvatski časopis o mesu [Internet]. 2008 [cited 2021 October 23];X(4):282-287. Available from: https://hrcak.srce.hr/35574
IEEE
T.S. Marenjak, N. Poljičak-Milas, I. Delaš and I. Štoković, "Strategija proizvodnje funkcionalne hrane animalnog porijekla", MESO: Prvi hrvatski časopis o mesu, vol.X, no. 4, pp. 282-287, 2008. [Online]. Available: https://hrcak.srce.hr/35574. [Accessed: 23 October 2021]

Abstracts
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

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