Method for conditioning animals with polyunsaturated fatty...

A - Human Necessities – 23 – K

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A23K 1/16 (2006.01) A23K 1/18 (2006.01)

Patent

CA 2501020

A method of conditioning an animal for slaughter with a view to obtaining a meat product of enhanced nutritional value with regard to polyunsaturated fatty acid, which comprises administering to the animal a feed comprising elevated levels of polyunsaturated fatty acids, wherein the feed includes fatty acids of the C18, n-6 and n-3 series, and wherein said method additionally comprises administering further polyunsaturated fatty acids of the C20 and C22, n-3 series, whereby the polyunsaturated fatty acid content of the meat is improved and the fat firmness of the meat is maintained in a satisfactory physical condition. A method for adapting an animal feed for a meat-producing animal, wherein the feed is adapted by including therein said polyunsaturated fatty acids. A method of modifying the composition of animal fat in a meat product comprising administering to an animal to be bred for its meat the said polyunsaturated fatty acids, as well as the meat product resulting therefrom, preferably pig meat or pib carcass fat.

L'invention concerne un procédé de traitement d'un animal pour l'abattage en vue d'obtenir un produit carné de grande valeur nutritionnelle en terme d'acides gras polyinsaturés. Ce procédé consiste à nourrir l'animal avec un produit alimentaire contenant des taux élevés d'acides gras polyinsaturés C18 des séries n-6 et n-3 et C20 et C22 des séries n-6 et n-3. Ainsi, l'invention permet d'améliorer la teneur de la viande en acides gras polyinsaturés et de maintenir sa graisse dans un état de fermeté satisfaisant. Par ailleurs, l'invention concerne un procédé d'adaptation de la nourriture d'animaux à viande qui consiste à l'enrichir d'acides gras polyinsaturés. L'invention concerne enfin un procédé de modification de la composition de la graisse animale d'un produit carné qui consiste à administrer à l'animal à viande lesdits acides gras polyinsaturés, ainsi que le produit carné résultant, de préférence de la viande porcine ou de la graisse de carcasse porcine.

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