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补充omega-3脂肪酸对肉健康和肉质量的影响 - - 系统性审查

Peter Ayodeji Idowu¹, Tshilidzi Cynthia Negogogo¹, Takalani J Mpofu¹

¹Department of Animal Sciences, Faculty of Science, Tshwane University of Technology, Private Bag X680, Pretoria 0001, South Africa.

Animals : an open access journal from MDPI

|March 14, 2026

概括

欧米茄-3脂肪酸通过改善肠道功能和营养沉积来提高 brojler 的健康和肉质. 最佳的含量水平有所不同,但补充剂为家禽提供了一个可行的精准营养策略.

科学领域:

禽类营养和料科学禽类营养和料科学
动物健康和生理学
食品科学与技术食品科学与技术

背景情况:

欧米茄-3多不和脂肪酸 (PUFA) 是肉健康和肉质的功能营养素.
现有的关于最佳omega-3含量水平和肉有效性的研究显示出不一致性.

研究的目的:

系统地审查在肉中补充omega-3脂肪酸的疗效.
评估对肉健康,新陈代谢弹性和肉质的影响.

主要方法:

按照PRISMA 2020指南进行系统审查.
包括来自Scopus和Web of Science的69个实验肉研究 (2020-2025年).
分析与生长,免疫力,肠道形态,脂肪酸成分和肉质相关的结果.

主要成果:

随着鱼油,亚麻或藻类油的使用,组织中eicosapentaenoic acid (EPA) 和docosahexaenoic acid (DHA) 沉积的持续增加.
改善免疫调节,肠道形态,抗氧化活性和肉质 (柔软,多汁,氧化稳定性).
多样化的反应受到 brojler 菌株,饮食,养阶段和环境因素的影响.

结论:

补充omega-3是一种可行的精密营养策略,可以提高肉肉和健康.
需要进一步研究具有成本效益的藻类来源,阶段特定的值和协同作用的化合物,以获得最佳的稳定性和接受性.

关键词:

DHA 和 DHA 是什么意思?美国环保署 EPA EPA 牛肉的营养牛肉的营养免疫调节的免疫调节肉质肉质肉质肉质欧米茄-3 脂肪酸欧米茄-3 脂肪酸氧化稳定性氧化稳定性系统性审查系统性审查

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