Functional characterization of the chicken fatty acid elongases.

  title={Functional characterization of the chicken fatty acid elongases.},
  author={Melissa K. Gregory and Mark S. Geier and Robert Gibson and Michael John James},
  journal={The Journal of nutrition},
  volume={143 1},
The health benefits of the (n-3) PUFA, EPA, and DHA have created a demand for fish and fish oil, the main sources of these PUFA. Production animals, such as poultry, are potential alternate and sustainable sources of EPA and DHA, provided these fatty acids can be synthesized from plant-derived α-linolenic acid [ALA, 18:3(n-3)]. Because elongases are potential control points in the conversion of ALA to DHA in rats, we examined the chicken elongases, ELOVL2 and ELOVL5, which had not been… CONTINUE READING
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