Production Strategy of Functional Foods of Animal Origin

The procedures implemented in the production of functional foods of animal origin should be based on the scientifically verified new knowledge comprising the entire food chain. Possible physiological and psychological effects of such foods on humans should not be neglected. Although the human genome did not change since the Palaeolithic, however the nutritional habits and way of life of modern people have changed significantly and subsequently led to the development of various chronic degenerative diseases. Fatty acids, in particular n-3 unsaturated acids, are important, biologically active molecules characterised by a series of positive effects in the prevention and improvement of both human and animal health. Some of the modes of increasing the intake of n-3 unsaturated fatty acids include the increase of content of these fatty acids in feed fed to farm animals or in rearing of animals of more advantageous genotype. Irrespective of the method used for increasing the intake of advantageous fatty acids, care should always be taken about the animal welfare and health, because of different basic needs of animals under stress for individual nutritive components, among which n-3 unsaturated fatty acids are especially important. This paper presents some of possible methods for increasing the content of n-3 unsaturated fatty acids in meat and other products of animal origin, which could meet the criteria set for the functional foods.