Highlights•Oleaginous fungi and microalgae are suitable sources of PUFAs.•Genetic
engineering for improving oil accumulation and fatty acid composition.•Overexpression of …

Polyunsaturated fatty acids (PUFAs) of the ω-3 and ω-6 class (eg, α-linolenic acid, linoleic
acid) are essential for maintaining biofunctions in mammalians like humans. Due to the fact …

Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …

Abstract Background Omega-3 (n-3) and omega-6 (n-6) polyunsaturated fatty acids (PUFAs)
are of interest because of their health effects. However, most experiments use natural oils …

Simple Summary The current work evaluates the application of solid-state fermented wheat
bran supplemented with agrimony extract in broiler nutrition. Broiler production parameters …

The aim of this work was to analyse the effect of addition of 10%(w/w) fermented bioproduct
into commercial broiler feed on fatty acid profile, lipid oxidative stability, and sensory …

Gamma-linolenic acid (GLA) is a fatty acid from the ω-6 family. It is able to deliver a wide
range of health benefits arising from its anti-inflammatory effects. An insufficient supply of …

BACKGROUND The present research aimed to evaluate the nutritional, technological,
microstructural and sensory characteristics of bologna sausages made with pork fat …

Lipids and oils are the primary sources of monounsaturated and polyunsaturated fatty acids
(MUFA and PUFA), which are necessary for human and animal health. Omega‐3 and …

Broiler chicken meat is the preferred meat among the human population. Broiler meat
contains high-quality protein and a low-fat content, alongside a desirable fatty acid profile. A …