Nutritional strategies for designer poultry meat production

In the present scenario, consumers are much conscious about their health and as a result worldwide demand for functional foods is increasing day by day. In this context, functional foods can be produced from poultry meat when it is fortified with nutrients that are very much essential to health but are not usually present inadequate quantity in the regular food to meet the recommended daily requirement of human beings. However, the fortification of various nutrients in poultry meat and egg is solely dependent on the nutritional manipulation of the poultry ration. Thus enrichment of poultry meat through nutritional manipulations is capable of capturing the market by appealing to a segment of health conscious consumers who are willing to pay more for such modified meat. Omega-3 polyunsaturated fatty acids (n-3 PUFA) play an important role in human nutrition since they help to reduce the incidence of life style diseases. The scope of level of different feed ingredients rich in omeg-3 fatty acids on production performance and quality of poultry meat enriched with omega-3 fatty acids was explored through nutritional interventions.

Autorentext

Dr. N. Arulnathan, profesor adjunto del Departamento de Nutrición Animal, Facultad de Veterinaria e Instituto de Investigación TANUVAS, Tirunelveli, Tamil Nadu, India. Área de investigación sobre nanotecnología en nutrición animal y productos avícolas de diseño. Dr. R. Karunakaran, profesor de Nutrición Animal en TANUVAS, Chennai, India. Área de investigación sobre nutrición avícola.