Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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1 st WorkshopXIII International Feed Technology Symposiumprimarily glucoses etc. The full-fat soy been is an excellent source of energy and highquality proteins. Soy with a reduced content of anti-nutritive materials has shownsignificant advantages in use because it contains a favorable ratio of unsaturated andsaturated fatty acids. The results obtained from including 10% of full-fat bean of oil beetof the Leo ”00” sort into the concentrate mixtures used for fattening pigs, which led to adecrease of the total cholesterol content and the poly-saturated fatty acids in the tissuesof fattening pigs.Unsaturated fatty acids reduce the cholesterol levels, so the widespread view is thatsaturated fatty acids should be completely replaced with unsaturated fatty acids. Later,this stance was revised, as poly-unsaturated fatty acids can have a hazardous effect ifthey are taken in too much through food and can even influence a decrease of theimmunity, carcinogen effects, osteoporosis, increased creation of peroxides and thereduction of HDL cholesterols. The recommended daily intake of the poly-unsaturatedfats is 10% (7-8%), and 1 g/day per lanolin.Considering all this, healthy food programs are getting an ever increasing place in theworld, particularly for food which is enriched with unsaturated fatty acids, primarilyomega-3, because it is undoubtedly proven that they are essential to human health(Sretenović, 2005).Understanding the role of the omega-3 fatty acids in health maintenance starts byunderstanding the chemical structure of certain fatty acids. Omega-3 fatty acids are polyunsaturatedfatty acids with a long chain (LC-PUFAs) which include: alpha-linolein acid(ALA) which is the most famous omega-3 fatty acid in human nutrition. ALA has 3double helixes at atoms 3,6,9 from the CH3 terminal end. The human body cannotsynthesize ALA, which makes it an “essential fatty acid”. This proves that it needs to betaken in via food. Poly-unsaturated fatty acids with a long chain (LC-PUFAs) representabout 20 of the brain’s dry matter and their deficit is dangerous for the development andthe function of the brain (Belz i sar.,2007).This acid is mainly found in plant oils such as nuts, leguminous, vegetables, lint seed,certain vegetable and grain oils. Lint seed is the richest source of alpha-linolein acid witha ration of -50% in the total fatty acid content. Fish, fish oil and algae oil are the richestsources of the other two omega-3 fatty acids EPA-20:5, and DHA-22:6.In order to overcome many health problems, the increasing presence of a large numberof food which are not traditional sources of omega-3 fatty acids, such as dairy andbakery products, meat, baby food, etc. are being enriched with small amounts of thesefatty acids. The demand for such products rises because the beneficial health effects ofthe fatty acids are now more widely known (Sretenović i sar., 2007).An average meal consists of various components, including a fat and oil mixture thebasis of with are made of fatty acids. It is assumed that one meal contains about 20different fatty acid types which are classified as saturated, mono-unsaturated and polyunsaturated.39
1 st WorkshopXIII International Feed Technology SymposiumThe fats contained within the meal are not used in the same manner, and different fattyacids have different roles in the body. Some of these include: beta oxidation for energycreation, storing in deposits for future integration into phosphor-lipids, which form themain structural components of all cell membranes. The scope of the integration into cellmembranes depends on the consumed amount. Enriching cell membranes with omega-3can alter the cell signal, the function of cell proteins and the expression of genes.As the human organism doesn’t have a enzyme system which is necessary for thesynthesis of omega-3 fatty acids, they must be taken in via meals (this is why they arecalled “essential fatty acids”).Modern biotechnologies offer various ways of enriching products with omega-3 acids.Products of animal origin such as milk, meat and eggs are enriched with omega-3 fattyacids by introducing these acids into the meals of the animals which incorporate theminto these products. The increase of the omega-3 fatty acid content can also be achievedby the application of modern biotechnological methods in plant selection and cultivatingvarieties which synthesize a larger amount of ALA, or fatty acids which are similar toEPA and DHA.SUMMARYThis paper reviews the application of modern biotechnologies from the aspect of usingcertain animal feed additives with the goal of obtaining better production, reproductiveand health parameters. These additives can be used as animal feed either separately orwithin concentrate mixtures. Some of the additives are used on purpose in order toensure their presence in products like milk and eggs which enhances their quality forhuman nutrition, which is the final goal of modern nutrition experts.The paper considers the effects of live yeast cells, certain microelements in gelatin andorganic forms and poly-saturated fatty acids i.e. omega-3 and omega-6 and theirsignificance in animal nutrition and indirectly in human nutrition as well.LITERATURE1. Bang HO, Dyerberg J, Sinclair HM.: (1980). The composition of the Eskimofood in northwestern Greenland. Am J Clin Nutr. 33: 2657-2661.2. Beltz BS, Tlusty MF, Benton JL, Sandeman DC (2007): Omega-3 fatty acidsupregulate adult neurogenesis. Neuroscience Letters. 415:154-158.3. Boland, M.(2002): Alltech s 16 th Annual European, Middle Eastern andAfrican Lecture Tour. 45-53.4. Clark,C., Combs, G., Turnbull, B., Slate, E., Chalker, D., Chow, J., Davis L.,Glover R., Graham, G., Gross, E, Kongrad, A., Lesher, J., Park, K., Sanders,B., Smith; C., TAylor, J.(1997): Effects of Se supplementation for cancerprevention in patients with carcinoma of the skin.J. Am. Med. Assoc. 24, 236-252.40
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Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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