Conjugated Linoleic Acid Content Research Articles

Effect of different altitudes on milk fatty acid and conjugated linoleic acid (CLA) profiles

Geographical position and feed quality of farms in highland and lowland, particularly in the tropical region, cause the differences in milk quality. One of the factors that influenced milk quality is the fatty acid (FA) profile of milk. The objective of this study is to compare the FA profiles of milk produced by farms in highland and lowland regions. Milk sampling was done by random purposive method at two regions which have different altitudes. Milk sampling was conducted with 28 farmers whose cows were fed botanically diverse forages and with commercial mix concentrate of dairy cows. The FA profiles of the milk samples were analyzed using Gas Chromatography (GC-7820A/G4350B, Agilent Technologies). Individual FAME was identified by comparison to standard mixture Supelco 37 Component FAME Mix and standard CLA (O5507, Sigma-Aldrich). The FA profiles were statistically analyzed for normality test and t-test carried out by SPSS ver.22. There were nine significantly different FA profiles consisting of C6:0, C10:0, C12:0, C14:0, C16:0, C18:0, C18:1-trans9, C18:2-trans, C18:2-cis, and C18:2-CLA. The milk from the lowland region has higher PUFA content, especially CLA content, and also has lower SFA content. The conclusion is milk from highland and lowland regions consists of different FA profiles.

The effect of cereal type and α-tocopherol supplementation on selective quality and processability parameters of milk from late lactation grazing dairy cows.

This research communication addressed the hypothesis that late lactation cows offered an oat-grain-based supplement or a high level of α-TOC supplementation at pasture would have improved milk composition and processability. Over a grazing period of 49 d, 48 Holstein Friesian dairy cows were randomly assigned to one of four dietary treatments. The dietary treatments were: control, pasture only (CTRL), pasture + 2.65 kg DM barley-based concentrate + 350 IU α-TOC/kg (BARLO), pasture + 2.65 kg DM oat-based concentrate + 350 IU α-TOC/kg (OATLO) and pasture + 2.65 kg DM oat-based concentrate + 1050 IU α-TOC/kg (OATHI). Within this randomised complete block design experiment cows were blocked on days in milk (DIM) and balanced for parity, milk yield and composition. Rennet coagulation time (RCT) was reduced in milk from cows offered OATHI compared to CTRL cows and OATLO. Concentration of conjugated linoleic acid (CLA) was increased by OATHI compared to OATLO and in OATLO compared to CTRL. Supplementation with OATHI reduced individual saturated fatty acids (SFAs) in milk compared to OATLO. In conclusion, supplementing grazing dairy cows with an oat-based supplement improved total milk CLA concentration compared to pasture only. Offering a high level of α-TOC (2931 IU/d) to dairy cows reduced RCT, individual SFA and increased total CLA concentration of milk compared to a lower α-TOC level (738 IU α-TOC/d).

The effects of diets containing two corn stubble levels and three non-hydrogenated lipids sources on fattening performance, carcase, and meat quality of male hair-lambs

Research regarding the association of fatty acids (FA) with corn stubble in feedlot lambs is limited. FA dietary supplements can reduce the digestibility of neutral detergent fibre (NDF). However, it is not known if the NDF amount added with corn stubble and FA source in the diet can influence the content of polyunsaturated fatty acids (PUFA) and the conjugated linoleic acid (CLA), all of which are related to meat quality. In this study, 96 male-lambs (29 ± 4.9 kg) were assigned in two dietary NDF levels [25% (NDF-25) and 29% (NDF-29)] and four supplemental fat treatments [no supplemental (C), 3% CLA-60, 3% Safflower oil (SAF) and 3% linseed oil (LIN)] evaluated in a 2 × 4 factorial arrangement of treatments. Compared with CLA diets, diets supplemented with SAF and LIN contained more C18:2. Dietary forage level did not affect average daily gain, feed efficiency, or carcase characteristics (p = .56). With NDF-29 increased meat protein content (2%, p < .05). Meat chromatic b* values were greater (p = .02) with NDF-25. Control vs. supplemental lipids (SL) MUFA and PUFA increased in the muscle with SL. The endogenous level of CLA in muscle improved (p < .05) in the muscle with SL. Juiciness meat increased with both NDF levels and lipid supplements (p = .06). In conclusion, protein content and juiciness in the meat improve with NDF-29 (as corn stubble) on a diet. Similarly, SAF and LIN increase the content of PUFA and CLA in meat. Highlights A slight increase of NDF from 25% to 29% added with corn stubble within an iso-energetic diet, change the colour and some sensory variables of the lamb meat. Safflower and linseed oils included in the diet at 3% improve the content of conjugated linoleic acid in lamb meat. The General Quality index in the meat sensory analysis is not affected by inclusion levels of fibre (NDF 25 vs. 29) and lipids (3%) in the diet of hair lambs.

Vital Lipids Contents in Buffalo Butter Oil and its Fractions Prepared by Dry Fractionation

The fractionation of butter oil to specific fractions is needed recently to multiply its uses and the requirement of its interchangeability. This article is concerning with the distribution of bioactive lipids in buffalo butter- oil and its fractions prepared by the dry fractionation technique. Materials and Methods: Thirty-two samples of fresh buffalo milk were collected, divided into 4 composite samples and then converted to butter oil. Each butter oil sample was fractionated to four fractions: solid fraction at 35°C (S35), solid fraction at 25°C (S25), solid fraction at 15°C (S15) and liquid fraction at 15°C (L15). Fatty acids profile was assayed included butyric acid (BA), short chain fatty acids (SCFAs), conjugated linoleic acid (CLA), odd & branched chain fatty acids (OBCFAs) and Trans fatty acids by using GC-MS apparatus. Results: Data revealed that L15 had a higher content of CLA as conjugated diene and triene fatty acids, while S25 contained higher content of total OBCFAs as compared to all other fractions. Conclusion: Dry fractionation lead to marked differences in the distribution of bioactive lipids in buffalo butter oil and its fractions. Each fraction could be used for specific purposes in food industries according to its melting properties and its healthy benefit

Soy oil conjugated linoleic acid production with solar light photoisomerization.

The objectives were (1) to produce soy oil conjugated linoleic acid (CLA) triacylglycerides in large quantities with solar light photoisomerization, utilizing iodine as a photosensitizer, (2) to study the temperature variation in the photoisomerized oil during various hours of the day, and (3) to study the variations in solar light intensity during various hours of the day. A 0.5% iodine containing soy oil in glass box with a glass lid was photoisomerized, under natural solar light for 0, 11, and 27 days, and CLA isomers were determined with gas chromatography with flame ionization detector. After 27 days of solar light photoisomerization, the cis-9, trans-11 CLA; other cis, trans CLA; trans-10, cis-12 CLA; trans, trans CLA, and total CLA were found to be 0.62 ± 0.05%, 1.04 ± 0.09%, 0.54 ± 0.11%, 6.16 ± 0.68%, and 8.37 ± 0.90%, respectively. The concentration of CLA isomers between 0 and 11 days was significantly different (p < .05), and the concentration of CLA isomers between 0 and 27 days was also significantly different (p < .05). There is no significant difference (p > .05) in CLA concentration between 11 and 27 days treatment. The CLA was not found in control soy oil samples. The CLA isomers were measured with GDFID in 45 min instead of 120min. The temperature of the edible oil in glass boxes ranged from 26 °C(8 a.m.) to 56 °C(1 p.m.). The light intensity ranged from 4,146 lux (7 p.m.) to 95,490 lux (12 p.m.). Glass lid on the glass box affected light transmission to a small but statistically significant extent (p < .05). The CLA isomers could be energy efficiently and inexpensively produced in soy oil by solar light photoisomerization, at low temperature and without needing expensive reactor vessels or catalysts. PRACTICAL APPLICATION: CLA was produced effectively with the iodine sensitized solar light photoisomerization. CLA is produced in large quantities, inexpensively, for possible food additive applications. Produced CLA is in the form of stable triacylglycerides.

Production, composition, and fatty acid profile of milk from anglo-nubian goats fed avocado (Persea americana Mill.) pulp and oil

The aim of this study was to examine the effect of including avocado oil in goat diets, because it was the fastest strategy to change the milk fatty acid profile to benefit the health of consumers is increasing the conjugated linoleic acid (CLA), where evaluated intake and milk yield, composition and fatty acid profile. Six lactating Anglo-Nubian goats were evaluated in two 3 A— 3 balanced Latin squares. The diet containing avocado pulp reduced DM intake, whereas the oil-supplemented diet increased it, compared to control diet, and the same trend was observed for the other nutrients except Ether Extract, whose intake was higher in the goats fed avocado pulp diet compared to control diet. Milk total solids and fat contents were higher in the group fed the diet with avocado oil than in the control group, which in turn did not differ from the group fed avocado pulp. The other milk components and milk yield were not influenced by the diets. Short-chain fatty acid contents in the milk of the goats supplemented with a lipid source decreased in comparison to control group, whereas the CLA level rose by 56.88 and 66.10% in the milk of the goats fed the pulp- and oil-supplemented diets, respectively. Supplementing unsaturated fatty acids via avocado oil or avocado pulp elevates the CLA concentrations and reduces the short-chain fatty acid content in milk, improving its nutraceutical properties and ultimately benefitting the health of consumers.

Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties

This study was the first to evaluate changes in isoflavone, amino acid, conjugated linoleic acid (CLA), antioxidant effect, and digestive enzyme inhibition during fermentation of soy-milk to soy-yogurt with L. brevis and L. plantarum. Total average isoflavones were reduced (1318.2 → 971.1 μg/g) with an increase of aglycones (60.2 → 804.9 μg/g, genistein > daidzein > glycitein) in soy powder yogurts (SPYs). Amino acids increased considerably, as did ornithine (average 4.1 → 551.0 mg/g), and CLA showed high variations from not-detected (ND) to 0.5, 0.9 mg/g (cis-9, trans-11) and ND to 0.3, 0.2 mg/g (trans-10, cis-12). Digestive enzyme inhibitions (α-glucosidase, α-amylase, and pancreatic lipase) displayed high activities (average 50.6 → 67.2, 5.2 → 46.4, 10.6 → 51.4%). Moreover, the antioxidant abilities against radicals were elevated as follows: ABTS > DPPH > hydroxyl (average 63.5 → 86.5, 50.2 → 70.3, 39.3 → 55.2%). Specifically, SPY using mixed strains exhibited the greatest enzymatic inhibition and antioxidant capacities.

Optimization of pH, time, temperature, variety and concentration of the added fatty acid and the initial count of added lactic acid Bacteria strains to improve microbial conjugated linoleic acid production in fermented ground beef

The aim of the present study was to determine the optimum pH, time, temperature, variety and concentration of the added fatty acid and the initial count of added Lactobacillus plantarum AB20–961 and Lactobacillus plantarum DSM2601 for high conjugated linoleic acid (CLA) production in ground beef. The highest CLA production with using safflower fatty acids by L. plantarum AB20–961 and L. plantarum DSM2601 was 7.91 and 38.31 mg CLA/g fat, respectively (P < 0.05). Optimum conditions for both strains were 37 °C fermentation temperature, 5% added fatty acid in free form and 8 log CFU/g initial count. Additionally, the optimum pH and fermentation time were 7.94 pH and 78.78 h for L. plantarum AB20–961 and 7.68 and 72.57 h for L. plantarum DSM2601. The results indicated that both L. plantarum strains with optimum conditions determined in the present study may be applied in order to enrich CLA content in ground beef and satisfy consumer demands for the fermented meat products with functional components.

Effect of metal support and different carbon sources on CLA production using Lactobacillus plantarum

In this study, conjugated linoleic acid (CLA) was produced using Lactobacillus plantarum in biofilm reactors with different carbon sources (glucose, lactose or a combination of glucose-lactose (1:1)). Presence of metal support in reactors resulted in high biofilm formation by L. plantarum. Two isomers of CLA were identified in fermentation broths; a) cis-9, trans-11 C18:2 (CLA1) as the predominant isomer (22.12 μg/mL), and b) trans-9, trans-11 C18:2 (CLA2) (14.96 μg/mL). Further analyses showed that depending on the carbon source used for the growth of L. plantarum in biofilm reactors, the amount of biomass and CLA production changed. Results indicated that by using combined lactose-glucose (1:1) as carbon source in biofilm reactors, the highest biomass (3.66 g/L) and the maximum concentration of CLA (37.08 μg/mL) were obtained. Scanning electron microscopy of the support used within the fermentation showed that the highest biofilm accumulation on the metal support was associated with the broth supplemented with combined glucose-lactose. This study suggested a high capacity of immobilized L. plantarum on the metal support to produce high quantity of CLA isomers with the use of combined glucose-lactose.

Utilization of optimized processing conditions for high yield synthesis of conjugated linoleic acid by L. plantarum AB20–961 and L. plantarum DSM2601 in semi-dry fermented sausage

The aim of this study was to utilize optimized processing conditions to obtain the highest conjugated linoleic acid (CLA) contents in semi-dry fermented sausages produced with L. plantarum AB20–961 and L. plantarum DSM 2601. Optimized conditions were 5.7 meat pH, 5% hydrolyzed safflower oil addition, 108 CFU/g added starter culture, fermentation time of 73 h for L. plantarum DSM2601 and 79 h for L. plantarum AB20–961, 24 °C fermentation temperature, 65 °C internal cooking temperature and 90% relative humidity. Results indicated that CLA contents in sausages were increased 21% by L. plantarum AB20–961 and 121% by L. plantarum DSM2601 after fermentation compared to initial CLA level determined on manufacturing day (P < .05). After fermentation, an increased CLA content of sausages remained stable during heat processing and storage. Sausages incorporated with L. plantarum strains and hydrolyzed safflower oil had the highest TBARS and PUFA levels, and the lowest pH and moisture content (P < .05). Differences were not found in sensorial and other physicochemical properties among sausage treatment groups. This study demonstrated that high CLA content can be achieved in sausages by utilizing optimum processing conditions described above and starter cultures (L. plantarum AB20–961 and L. plantarum DSM2601) without any adverse effects on quality of the final product.

Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition.

The present study examined the effect of the type of meat (beef and fallow deer) and the addition of freeze-dried acid whey on nutritional values and the content of bioactive compounds (peptides, L-carnitine, glutathione, and conjugated linoleic acid (CLA)) in uncured fermented sausages. The antioxidant properties of isolated peptides (ABTS, DPPH radical scavenging activity, and ferric-reducing antioxidant power) were also evaluated. The results showed that fallow deer sausages had higher peptide content than beef products. The addition of acid whey caused a decrease in the content of peptides, especially in fallow deer sausages. The glutathione content in beef sausages (22.91–25.28 mg 100 g−1 of sausage) was quite higher than that of fallow deer sausages (10.04–11.59 mg 100 g−1 of sausage). The obtained results showed a significantly higher content of CLA in beef sausages than in products from fallow deer meat. In conclusion, products prepared from fallow deer meat have generally higher nutritional value because of the content of peptides, their antioxidant properties, and the content of L-carnitine, while beef products have higher levels of CLA and glutathione.

Raman spectroscopy based characterization of cow, goat and buffalo fats.

In this study, Raman spectroscopy has been utilized to characterize buffalo, cow and goat fat samples by using laser wavelengths at 532 and 785nm as excitation sources. It has been observed that Raman spectra of cow fats contain beta-carotene at 1006, 1156 and 1520cm-1, which are absent in buffalo and goat fats. The Raman bands at 1060, 1080, 1127 and 1440cm-1 represent the saturated fatty acids, and their concentration is found relatively higher in buffalo fats than cow and goat. Similarly, the Raman band at 1650cm-1 represent conjugated linoleic acid (CLA) which shows its relatively higher concentration in goat fats than cow and buffalo. The Raman band at 1267cm-1 represent unsaturated fatty acids, which shows its relatively higher concentration in goat fats than cow and buffalo. The Raman bands at 838, 870 and 1060cm-1 depict relatively higher concentration of vitamin D in buffalo fats than cow and goat. Principal component analysis has been applied to highlight the differences among three fat types which based upon the concentration of fatty acids, CLA and vitamin D.

Impact of ultrasound processing on some milk-borne microorganisms and the components of camel milk

Inactivation of pathogenic bacteria Escherichia coli O157: H7 and Salmonella Typhimurium in camel milk was investigated using ultrasound processing (900 W, 20 kHz, 100% power level). In addition, the effect of ultrasound treatment on raw camel milk components was studied to detect changes in fatty acid profile, lipid peroxides, protein fractions, and volatile compounds. Bacterial strains (106 CFU/ml) were added to pasteurized camel milk samples (70 ml) and transferred into a sterile aluminum container (30 mm x 120 mm, 100-ml total capacity) and then subjected to continuous ultrasound processing for 15 min in an ice water bath using a 13-mm diameter probe. The standard plate count (SPC) agar method and the in vivo imaging system (IVIS) were used to evaluate the viability of bioluminescence-transformed bacteria (E. coli O157: H7 and S. Typhimurium). The continuous ultrasound processing of camel milk resulted in significant (P&lt;0.05) reductions in S. Typhimurium and E. coli O157: H7. Relative to unsonicated raw camel milk, the cis-9, trans-11 conjugated linoleic acid (CLA) and trans-10, cis-12 CLA contents were not affected (P&gt;0.05) by the ultrasound processing. The TBAR values, a marker of lipid peroxidation, and milk protein fractions were also similar (P&gt;0.05) between the sonicated and unsonicated raw camel milk. A total of 24 volatile compounds (VC) were identified including 8 aldehydes, 3 ketones, 5 acids, 5 esters, 2 aromatic hydrocarbonate, and 1 sulfo compound. Of these 24 VC, eleven VC increased (P&lt;0.05) and seven decreased (P&lt;0.05) after sonication. In conclusion, the results of this study showed that ultrasound processing of camel milk was efficient in inactivating subsets of milk-borne pathogens without detrimental effects on camel milk fatty acids, lipid peroxides, and protein fractions. However, there were some changes in milk VC which may affect the sensory quality of milk.

Positive effects of conjugated linoleic acid (CLA) on the PGC1-α expression under the inflammatory conditions induced by TNF-α in the C2C12 cell line

The aim of the current study was to evaluate the effects of conjugated linoleic acid (CLA) on the expression of the genes involved in the reduction of inflammatory conditions induced by tumor necrosis factor alpha (TNF-α). To fulfill this, the C2C12 murine myoblast cell line was used. The experimental treatments consisted of 50 and 100 µM of CLA with 10, 15 and 20 ng/mL of TNF-α. Our results indicated that the concentrations of 50, 100 and 150 µM of CLA at 24 and 48 h increased the cell survival rate (p < 0.05), as compared with the control group. The effect of pre-treating CLA before the inflammation induced by TNF-α showed that the amount of cell death caused by TNF-α was inhibited in both 50 and 100 µM concentrations of CLA (p < 0.05). Modulatory effects of CLA on PGC1-α and Fndc5 transcript levels showed that the PGC1-α and Fndc5 expression levels were significantly increased 48 h after treating with 50 and 100 µM of CLA (p < 0.05). Overall, these findings indicate that using CLA could considerably improve the inflammatory condition induced by TNF-α.

The effect of storage on the yogurt fatty acid profile

The presented study analysed whether refrigerated storage time affects the fatty acid profile, the content of conjugated linoleic acid (CLA) and trans isomers of C18:1 and C18:2 acids in yogurts made from goat, sheep and cow milk. On the 21st day of storage, significant decreases (P&amp;lt;0.05) in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were observed in in yogurts made from cow milk. In yogurts made from sheep and goat milk, the content of these acids fluctuated during storage. The CLA isomer in fresh yogurts ranged from 3.58 mg g-1 fat in yogurts made from sheep milk to 4.47 mg g-1 fat in yogurts made of cow milk. During storage the content of CLA significantly decreased in cow milk yogurts and significantly increased in goat milk yogurts (P&amp;lt;0.05), while it remained more or less unchanged throughout the entire storage period in sheep milk yogurts.

Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display Time.

The present study investigated the effect of processing parameters comprising rigor temperature, ageing and display time on conjugated linoleic acid (CLA) concentrations, stability and the development of cholesterol oxidation products in hot boned beef semimembranosus muscles. Meat samples, having attained rigor mortis at 5 °C and 25 °C, were vacuum packed and aged for 7 and 14 days and then displayed under aerobic conditions for 7 days at 4 °C. Lipid was extracted at each time interval then 1H NMR and GC-FID were used for CLA quantification. The cholesterol oxidation products (COPs) were separated from lipids via column chromatography and derivatized for GC-FID. The CLA content was not affected by the rigor temperature, ageing and display time (p > 0.05). The cholesterol oxidative stability was not affected by rigor temperature (p > 0.05) but was affected by ageing and display time (p < 0.05). The COPs, 7α- and 7β-hydroxycholesterol, and 7-ketocholesterol were positively identified and their quantities increased with ageing and display time (p < 0.05). These results demonstrate that the production of COPs in semimembranosus muscle was significantly altered by the ageing and display time parameters but not by the rigor temperature used in this study.

Production of conjugated linoleic acid (CLA): effect of inulin on microbial composition and CLA concentration in a human intestinal model

AbstractConjugated linoleic acids (CLAs) show a number of putative health-promoting activities including anti-carcinogenic, anti-adipogenic, anti-diabetogenic, anti-inflammatory and antioxidant actions. CLAs are naturally produced by ruminal bacteria and several studies demonstrate that various lactobacilli and bifidobacteria are also able to produce CLAs in vitro from linoleic acid (LA). However, the ability of the human gut microbiota to produce CLA is less extensively studied. Our hypothesis is that the human gut microbiota is able to convert LA to CLA, and that the readily fermentable fiber inulin would positively modulate the growth of CLA-producing bacteria and, consequently increase the CLA content in the intestine.The capability of the faecal microbiota from five healthy donors to produce CLA was tested in anaerobic batch cultures for 48 hours at pH 5.5 and 6.5. Test treatments were linoleic acid (LA; 1 mg/mL) + bovine serum albumin (BSA; 0.2 mg/mL), and LA (1 mg/mL) + BSA (0.2 mg/mL) + inulin (1%, w/v) compared to a control BSA (0.2 mg/mL) fermentation. The microbial composition was analyzed 0, 24 and 48 hours after starting the fermentation by 16S rRNA gene Illumina MiSeq sequencing (V3-V4 region). CLAs were quantified by Ultra performance liquid chromatography - tandem mass spectrometer (UPLC-MS/MS) and bi-dimensional gas chromatography (GC x GC).The inclusion of LA + BSA + inulin at pH 5.5 significantly increased the relative abundance of Collinsella aerofaciens (p &lt; 0.05), and tended to increase the relative abundance of bifidobacteria. LA + BSA + inulin at both pH 5.5 and 6.5 reduced the relative abundance of Parabacteroides, Bilophila, Clostridia and Enterobacteriaceae (p &lt; 0.05). The concentration of CLA, in particular the isomer cis9,trans11 C18:2, was significantly higher in the LA + BSA + inulin group at pH 5.5 after 24 and 48 hours fermentation.The data show that the treatment LA + BSA + inulin at pH 5.5 induce substantial changes in microbiota composition, including bifidogenesis and CLA production in a human intestinal microbiota model. The changes of relative abundance detected are consistent with changes in gut bacteria previously linked to human health. Collinsella aerofaciens has been reported for reducing bloating, in particular in subjects suffering from irritable bowel syndrome, while Clostridia, Bilophila and Enterobacteriaceae causes human infections. In addition, the increase of bifidobacteria and LAB, which have previously been shown in vitro to produce CLA, may also be involved in CLA production under simulated cecal microbiome. These preclinical observations warrant confirmation in suitably designed animal and human mechanistic studies.

Milk fatty acid composition, rumen microbial population and animal performance in response to diets rich in linoleic acid supplemented with

Context Rumen biohydrogenation is an important way to produce conjugated linoleic acid (CLA), especially the rumenic acid isomer. However, CLA is principally synthesised endogenously in lactating mammals by delta 9-desaturase in breast tissue. Aims The aim of the study was to evaluate milk fatty acid profile, rumen microbial population and animal performance in response to diets containing sunflower oil either supplemented with or without flavonoids and essential oils from Piper betle L. powder (PP) in dairy goats. Method Twelve multiparous Saanen goats (42 ± 1.00 kg; mean ± s.d.) were randomly assigned to two treatment groups in an experiment that lasted for 6 weeks. The two experimental diets formulated as total mixed ration were: control (CTH) diet (containing 0% PP) and DPB diet (CTH diet containing 1.3% PP on a dry-matter basis). Key results Inclusion of flavonoids and essential oils from PP in the diet (DPB) did not affect dry-matter intake but resulted in a greater milk yield and altered the composition of milk. Compared with the control diet (CTH), the DPB diet decreased the saturated fatty acid concentration and increased the unsaturated fatty acid concentration in milk. Inclusion of PP decreased the C18:0 production (P &lt; 0.05), resulting in higher C18:1 trans11 and C18:2 cis9 trans11 (P &lt; 0.05) concentrations. Overall, DPB diet increased the total CLA by 1.5-fold, from 1.77 to 2.62 g/100 g fatty acid. The desaturase rate (except desaturase for carbon 18, P &lt; 0.05), and atherogenic and thrombogenic indices were not affected by inclusion of PP in the DPB diet. Moreover, the DPB diet escalated total volatile fatty acid production and altered the volatile fatty acid profile. Compared with goats fed with CTH diet, PP supplementation increased the presence of ruminal Butyrivibrio fibrisolvens by ~5-fold, but the presence of B. proteoclasticus decreased to about 1/11 of the control. Conclusions The use of sunflower oil at 17.6 g/kg diet and inclusion of a practical dose of flavonoids and essential oils from Piper betle L. leaves in the diet of dairy goats can be an efficient method to improve milk yield and milk composition, including increasing the CLA concentration of milk. Implications These results constitute an alternative strategy to improve milk quality, without negatively affecting animal performance.

Natural CLA-Enriched Lamb Meat Fat Modifies Tissue Fatty Acid Profile and Increases n-3 HUFA Score in Obese Zucker Rats.

Ruminant fats are characterized by different levels of conjugated linoleic acid (CLA) and α-linolenic acid (18:3n-3, ALA), according to animal diet. Tissue fatty acids and their N-acylethanolamides were analyzed in male obese Zucker rats fed diets containing lamb meat fat with different fatty acid profiles: (A) enriched in CLA; (B) enriched in ALA and low in CLA; (C) low in ALA and CLA; and one containing a mixture of olive and corn oils: (D) high in linoleic acid (18:2n-6, LA) and ALA, in order to evaluate early lipid metabolism markers. No changes in body and liver weights were observed. CLA and ALA were incorporated into most tissues, mirroring the dietary content; eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) increased according to dietary ALA, which was strongly influenced by CLA. The n-3 highly-unsaturated fatty acid (HUFA) score, biomarker of the n-3/n-6 fatty acid ratio, was increased in tissues of rats fed animal fats high in CLA and/or ALA compared to those fed vegetable fat. DHA and CLA were associated with a significant increase in oleoylethanolamide and decrease in anandamide in subcutaneous fat. The results showed that meat fat nutritional values are strongly influenced by their CLA and ALA contents, modulating the tissue n-3 HUFA score.

Characterization of Desi Ghee Extracted by Different Methods Using Fluorescence Spectroscopy.

In the current study, the effect of ghee extraction methods (direct cream DC, milk butter MB and milk skin MS) on its molecular composition has been investigated using Fluorescence spectroscopy. The excitation wavelength of 300nm was found the best to produce pronounced spectral signatures of beta-carotene, vitamins and conjugated linoleic acid (CLA) in both cow and buffalo ghee types. Principal component analysis (PCA) has been applied on the spectral data to visualize the classification among ghee samples extracted by three methods. Both cow and buffalo ghee contain spectral signatures of vitamin A, E, K, D and CLA which has been verified through plotting loading vectors. The analysis of loading plots has been suggested that for cow ghee, MS extraction method conserve relatively higher concentration of beta carotene while DC and MB methods are a good choice for preserving relatively more concentrations of vitamins D, E and K. Similarly, for buffalo ghee, MS extraction method appear with higher concentration of CLA, whereas DC extraction method looks to preserve relatively higher concentration of vitamin A while MB method retains relatively low concentration of CLA and vitamins as compared to other two methods.