Spicing up your fish fillets with science
Wednesday, August 14, 2013 - 10:00
in Biology & Nature
The health benefits of consuming omega-3 long chain polyunsaturated fatty acids such as EPA and DHA are well established. The primary sources of these fatty acids in the human diet are through fish and seafood. Researchers at the University of Saskatchewan, Department of Animal and Poultry Science are studying new methods of improving the fatty acid composition of farmed fish.