Pork rich in omega-3 fatty acids and CLA
The basic principle of Adexgo Ltd. is to develop health protecting food (e.g.: milk, egg, meat) that can be reached by the widest circle of costumers, thereby contributing to the reduction of the diseases resulting from unfavourable nutrition.
An important objective of our functional food developments is to add components with high biological value (e.g.: omega-3 fatty acids, conjugated linoleic acid, etc.) to the food in the most natural way. In the case of products of animal origin (e.g.: pork) the only way to achieve it is to feed animals using a special feeding system.
The latest result of our food developments is a lean pork product rich in omega-3 fatty acids (α-linolenic acid, EPA, DHA) and conjugated linoleic acid (CLA).
Premium pork product is realised by using a supplement with special fatty acid composition and natural antioxidants content developed by Adexgo Ltd. in the feeding of animals.
IMPORTANCE OF OMEGA-3 FATTY ACIDS AND CLA
Omega-3 fatty acids help foetal development in pregnant women, reduce the risk of premature birthhave a role in the evolution of appropriate visual acuity and intellectual development. There is scientific evidence that omega-3 fatty acids reduce blood cholesterol levels and regular intake may reduce the risk of atherosclerosis and secondary or primary heart attack. Further benefits of these fatty acids are promoting nervous system activity, having positive effect on mood, but the deficits in omega-3 fatty acids in people can be identified as a contributing factor to depression and aggressive behaviour. Children consuming diet supplemented with omega-3 fatty acids perform much better at school, and they are less inattentive and have less behavioural problems.
Several studies report possible anticarcinogenic effects of conjugated linoleic acid (CLA). Further investigations showed that physiologically the most active isomers of CLA (c9,t11-C18:2; t10,c12-C18:2) have a wide range of biologically beneficial activities in humans. For example, it is said to be an efficient antioxidant, responsible for body compositional changes (reduces body fat), lowers blood cholesterol levels and improves immune system.
IMPORTANCE OF INCREASING OMEGA-3 FATTY ACIDS AND CLA CONTENT IN PORK
Dietary sources of omega-3 fatty acids can be found among plant sources (e.g.: linseed and its oil, rapeseed and its oil) and in oily marine fish (these are less available in Hungarian diet). The reason for the unfavourable omega-6/omega-3 ratio found in Hungary (shown above) is due possibly to the particularities of the Hungarian cuisine (e.g.: using sunflower oil and lard for cooking or baking) which also increase the dietary imbalance in the n-6/n-3 ratio.
Since human body is not able to synthesize CLA; therefore, we should be acquired either through diet rich in ruminant meat and dairy products (e.g.: beef, lamb, milk) or through supplementation (e.g.: CLA capsules). Pork and poultry meat contain these fatty acids only in a small amount.
Beef and lamb consumption per capita is not significant in Hungary, therefore widely and in great amount consumed raw materials utilised for food production – naturally contain small amount of CLA – should be fortified with CLA. This raw material should be pork.
METABOLISM OF OMEGA-3 FATTY ACIDS
omega-6/omega-3 consumed in a balanced proportion
Optimal ratios: 3-5:1
In Hungary: 28-30:1
Growth of fatty acids content in pork compared to the control (=100%)
Experimental pork sample
(increase of 3-20 times in respect of certain fatty acids)
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