Poultry meat as functional food: enrichment with conjugated linoleic acid, omega-3 fatty acids and selenium and impact on meat quality.

摘要

The term 'functional foods' is used for food enriched with single ingredients exhibiting additional benefits for the consumer. The production of functional poultry meat is possible, although the market share of such products will be restricted. Meanwhile, several papers were published showing that poultry meat can be enriched with conjugated linoleic acid, omega-3 fatty acids and selenium in a way that 100 g of enriched tissue covers 3 to 11%, 60 to 70 and/or 200% and 60% of the recommended daily intake for humans, respectively. However, some observed aberrations in quality features of the meat make some more research necessary. Furthermore, detailed investigations on possible interactions between enriched components are still missing..