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R.T.Huseynov: The socio-economic factors and innovative technologies in improving fatty
acid profiles of common foodstuffs

have not been fully understood, thus researchers continue to treat them the same as

iTFA and aim to reduce their concentration in meat and milk through several

protocols ( Givens, 2009). Several strategies commonly aim at combating SFA

and trans-fatty acids in combination by limiting the microbial hydrogenation in the

rumen. The fatty acids profiles of meat can be enhanced through the use of novel oil

sources such as marine algae, chia seeds, lupin, hemp and camelina. In addition,

feeding dairy cows with diets containing cis-MUFA varieties of rape or sunflower

seed, calcium saponification of unsaturated fatty acids and use and fractionation of oil

and oilseed ( Givens, 2009 and Wolmarans, 2009). Other long term benefits

associated with this trend include reduced methane production by the animal and

financial returns to the producers as such products fetch a premium on the market and

encouraging consumption of milk. Hydrogenation of plant derived oils such as canola

has resulted in a healthier fatty acid with reduced TFA composition. Microcapsulation

of important plant oils containing high ALA alternatives of n − 3 fatty acids has

improved fatty acid profiles of the diets ( Gallardo et al., 2013).

5. Conclusion and perspectives

This review asserts the fact that each lipid component of the diet has a critical role in

maintaining physiological balance and health of the human being and its function can

never be over emphasised. However, the challenge is to provide a fatty acid profile

containing a balanced TFA, SFA, n − 3 and n − 6 which helps promote good health

and reduce the risks of cardiovascular diseases. This can be done through fish

incorporation into the diet which contains important polar lipids and PUFAs necessary

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