Abstract
As a food chemist, I’m excited to be part of the editorial board of this journal as one of my central interests is the sustainable production of nutritionally valuable animal products. As a specialist in questions around the factors influencing fatty acid composition in meat and fish I’m looking forward to seeing novel research on fish and livestock production as well as on modified processing techniques of meat and fish to keep and if possible increase the nutritional value of what we breed. As the positive effect of omega 3 fatty acids (n-3 FA) on various human health aspects as for example metabolic syndrome, obesity, diabetes, atherosclerosis, neural and brain development are well known, lately a strong focus of research has been towards the production of meat and fish rich in n-3 FA. Genetics, rearing systems and feeding strategies are tools that are investigated and modified to produce livestock and fish with increased n-3 FA. As already highlighted by one of my co-editors, the main source of long chain polyunsaturated omega 3 fatty acids (lc-n-3 PUFA) are fish and fish oil, which is getting scarce due to increased use for aquaculture, nutraceuticals and multiple other purposes. Hence the search for novel feeding strategies, novel sources of lc-n-3 PUFA and possibilities of increased metabolism in fish or livestock are urgently needed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
