Livers of terrestrial production animals as a source of long‐chain polyunsaturated fatty acids for humans: An alternative to fish?

Abstract

Long‐chain polyunsaturated n‐3 fatty acids (LC‐PUFA), including eicosapentaenoic (EPA), and docosahexaenoic (DHA) are an essential part of human diets, but their main source, the wild fish catch, is limited. Terrestrial production animals, such as cattle, pigs, and chicken, can synthesize these compounds from the plant‐derived precursor α‐linolenic acid, and the synthesis occurs mainly in liver. We estimated the putative contribution of liver products to the LC‐PUFA supply in human nutrition, as an alternative to fish. We measured EPA and DHA contents in raw and cooked livers of the animals. Calculations of global production of EPA and DHA in the livers of these animals were done. Mean contents of LC‐PUFA in raw livers of chicken, pigs, and cattle were comparable with those in some fish. Culinary treatments of the liver did not result in a decrease of EPA and DHA contents. Global production of EPA and DHA in animals’ livers was estimated as ∼4 106 kg/year, while the global EPA + DHA supply through the wild fish catch is known to be 180 106 kg/year. Thus, liver of production animals is an additional source of LC‐PUFA for human nutrition, rather than an alternative to fish.Practical applications: Consumption of food with a high PUFA content and a low n‐6/n‐3 ratio is recommended for humans to prevent cardiovascular disease and psychiatric disorders. We found that cooked pork and beef liver is a valuable source of n‐3 LC‐PUFA in human nutrition. In contrast, cooked chicken liver had too high of a n‐6/n‐3 ratio and, thereby, had a lower nutritive value concerning n‐3 LC‐PUFA.An estimate has been made of the putative contribution of liver products of terrestrial animals to the LC‐PUFA supply as alternative to fish in human nutrition.