Poultry Meat as Functional Food: Modification of the Fatty Acid Profile – A Review / Mięso drobiowe jako żywność funkcjonalna: modyfikacja profilu kwasów tłuszczowych – artykuł przeglądowy

Abstract

Functional foods, defined as “foods that may provide health benefits beyond basic nutrition”, became increasingly popular in the past twenty years with numerous practical applications. In Europe, functional foods must be accompanied by scientifically substantiated health claims. Products which aspire to that category include poultry meat and processed meat products which have been modified through bird nutrition. This article reviews the existing knowledge about foods fortified with health-promoting additives. It discusses the physiological, economic and legal aspects of modifying poultry meat, including turkey meat which has been poorly investigated in this context. The addition of oils rich in PUFA (polyunsaturated fatty acids), e.g. linseed oil, to poultry diets has been found to increase LC n-3 PUFA (long-chain omega-3 PUFA) concentrations in chicken and turkey meat. LC n-3 PUFAs participate in many processes that condition metabolism and health, and the nutritional value of meat, including poultry, is most commonly enhanced by increasing the proportion of LC n-3 PUFAs in the product's fatty acid composition. However, it increases feed costs and may cause a deterioration in the sensory attributes and oxidative stability of meat. Turkey breast meat is characterized by a relatively low fat content, which is why the fulfilment of health claim requirements is difficult in the European Union.