November 19, 2007

Linseed increases Omega-3 fatty acids in pork

Swiss food producer, Traitafina AG successfully increased Omega-3 fatty acids in pigmeat through linseed. 

The company presented its "SwissPrimGourmet" pigmeat in preparation for the Igeho (International Trade Fair for the Hotel Industry and Gastronomy), which will be on November 17-20 in Basel. The pigmeat is said to contain higher amount of Omega-3 fatty acids.

Increase of Omega-3 fatty acids, according to Traitafina AG, can be attained through adding a linseed concentrate to the pig's feed. Fat in milk, meat and eggs contains less Omega-3 fatty acids today than 50 years ago. The reason for the decrease is the increase of corn and grain usage in animal feed.

Omega-3 fatty acids cannot be produced by the human body but are very important for good health as they lower the blood pressure and enhance the blood flow.