The Influence Of Isomerised Plant Oils With High Content Of Conjugated Dienes Of Linoleic Acids c9,t11 And t10,c12 On The Fat Reduction In The Carcass And Meat of Lamb

Zielinski S,Walisiewicz-Niedbals W,Bodkowski R,Patkowska-Sokola B

doi:10.3844/ajabssp.2007.224.233

Abstract

An influence of isomerised poppy seed oil on lamb body fat and fat content in meat, and also fatty acids content was determined in the research. As a result of poppy seed oil isomerisation, the synthesis of conjugated dienes of linoleic acid of trans-10, cis-12 and cis-9, trans-11 configuration in amounts 34.3% and 32.2%, respectively, occurred. The enrichment of feed dose of fattening lambs with this additive caused body fat reduction at a level from 13 to 37%, and a lowering of fat content in muscular tissue from 13 to 27 percentage points. An addition of isomerised poppy seed oil also profitably modified the content of fatty acids in adipose tissues causing an increase of biologically active beneficial components such as : c9,t11 and t10,c12 isomers of linoleic acid, vaccenic acid, and a decrease of saturated fatty acids content.

Highlights

Research on heterocyclic aromatic amines, conducted by Pariza et al[4], led to the unexpected discovery of Research results so far indicate that some compounds inhibiting mutagenesis in the Salmonella monounsaturated fatty acids with trans configuration tiphomurium bacteria in the fatty extracts of raw and may inversely influence lipid management increasing fried beef meat
Pictures 1-4 present the results concerning the influence of isomerised poppy seed oil addition on body fat of lambs and fat content in their meat
Since isomerised poppy seed oil had an oleic form, it was mixed with a carrier to make it easier to give it to

Summary

Introduction

Research on heterocyclic aromatic amines, conducted by Pariza et al[4], led to the unexpected discovery of Research results so far indicate that some compounds inhibiting mutagenesis in the Salmonella monounsaturated fatty acids with trans configuration tiphomurium bacteria in the fatty extracts of raw and may inversely influence lipid management increasing fried beef meat. An unprofitable role is attributed to trans isomers of polyunsaturated fatty acids. In chemically induced cancer, in beef meat was confirmed in in vivo research on mice and rats[5]. As it appeared, the compounds were just example, linoleic acid of t9,t12 configuration decreases conjugated dienes of linoleic acid. In natural products multiple role is attributed, for example, to conjugated isomers of cis-9, trans-11 (c9,t11) configuration dienes of linoleic acid (CLA). Sci., 2 (4): 224-233, 2007 linoleic acid that takes place during catalytic hydrogenation of plant oils Created this way isomers are, insubstantial, and that is the reason for their low content in margarines, for example. The conjugated diene of cis -9, trans-11 configuration may be incorporated in membrane structures of cells modifying their properties (liquidity, permeability)

Methods

Results

Conclusion