Max Armstrong talks about the value of Omega 3 added to meat

December 13, 2017

Max Armstrong shares insight on work by Kansas State University to get more Omega 3 fatty acids into meat. Omega 3 fatty acids can lower the risk for a range of diseases so increasing their amount in meat could have long-term benefits. There are challenges to the idea, however, and Max explores those issues.

Farm Progress America is a daily look at key issues in agriculture. It is produced and presented by Max Armstrong, veteran farm broadcaster and host of This Week in Agribusiness.

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