Nutrition
Volume 22, Issue 1 , Pages 47-53 , January 2006

Dietary intake of long-chain ω-3 polyunsaturated fatty acids: contribution of meat sources

  • Peter Howe, Ph.D.

      Affiliations

    • Nutritional Physiology Research Centre, School of Health Sciences, University of South Australia, Adelaide, Australia
    • Corresponding Author InformationCorresponding author. Tel.: +618-8303-4157; fax: +618-8303-3356.
    • ,
  • Barbara Meyer, Ph.D.

      Affiliations

    • Department of Biomedical Science, University of Wollongong, Wollongong, Australia
    • ,
  • Sally Record

      Affiliations

    • CSIRO Health Sciences and Nutrition, Adelaide, Australia
    • ,
  • Katrine Baghurst, Ph.D.

      Affiliations

    • CSIRO Health Sciences and Nutrition, Adelaide, Australia

Received 22 March 2005 ,Accepted 31 May 2005.

References 

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  28. Howe P , Downing J , Grenyer B , Grigonis-Deane E , Bryden W . Tuna fishmeal as a source of DHA for omega-3 enrichment of pork and chicken meat and eggs . Lipids . 2002;37:1067–1076

 This study was supported by a research grant from Meat & Livestock Australia.

PII: S0899-9007(05)00206-6

doi: 10.1016/j.nut.2005.05.009

Nutrition
Volume 22, Issue 1 , Pages 47-53 , January 2006

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