Fish oil – Omega 3

The raw materials used in the manufacture of fish oil come only from wild pelagic fish (anchovy/Sardine/Mackerel) caught in the southern Pacific off the coast of Peru. Fish oil contains a minimum of 35% diomega 3.

The first findings on the omega 3 came from Michel-Eugène Chevreul, a leading French scientist from the early 1800s. He distributed to several dogs a diet containing the necessary amounts of protein, carbohydrates and lipids by managing their intake through the administration of olive oil. From this experience, he concludes that some fats are essential to life but that animals, or at least dogs, do not know how to make them.

As a result, a similar experiment was conducted in rats that were deprived of polyunsaturated fatty acids. Rats are then victims of all kinds of disorders, which confirms the hypothesis of our first scientist: these fatty acids are essential for the proper functioning of the organism but he does not know how to make them. That's why they're called « essential fatty acids ».

There are two families of essential fatty acids: omega 6 and omega 3.

Since omega 6 is present in the diet of dogs and cats, it is not necessary to add it, which is not, on the other hand, the case of omega 3. Furthermore, if the omega 6/omega 3 ratio is not adequate (ideally 5/1) and the omega 6 are found to be in excess (which is often the case), they can affect the optimal use of omega 3 by the body. Many consequences follow: dull hairs, skin in poor condition, poor healing, skin allergies, reproductive disorders and unviable litters...

It is therefore very important to provide an omega 3 supplementation. In addition, fish oil is a source of EPA and DHA (the 2 main omega 3) directly available in contrast to other oils that will force the organism to perform transformations to obtain them.