Levels Of Conjugated Linoleic Acid Research Articles

Production of Conjugated Linoleic Acid (CLA) by Lactiplantibacillus plantarum: A Review with Emphasis on Fermented Foods.

The term Conjugated Linoleic Acid (CLA) refers generically to a class of positional and geometric conjugated dienoic isomers of linoleic acid. Among the isomers of linoleic acid cis9, trans11-CLA (c9, t11-CLA) and trans10, cis12-CLA (t10, c12-CLA) are found to be biologically active isomers, and they occur naturally in milk, dairy products and meat from ruminants. In addition, some vegetables and some seafoods have also been reported to contain CLA. Although the CLA levels in these natural sources are insufficient to confer the essential health benefits, anti-carcinogenic or anti-cancer effects are of current interest. In the rumen, CLA is an intermediate of isomerization and the biohydrogenation process of linoleic acid to stearic acid conducted by ruminal microorganisms. In addition to rumen bacteria, some other bacteria, such as Propionibacterium, Bifidobacterium and some lactic acid bacteria (LAB) are also capable of producing CLA. In this regard, Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) has demonstrated the ability to produce CLA isomers from linoleic acid by multiple enzymatic activities, including hydration, dehydration, and isomerization. L. plantarum is one of the most versatile species of LAB and the bacterium is widely used in the food industry as a microbial food culture. Thus, in this review we critically analyzed the literature produced in the last ten years with the aim to highlight the potentiality as well as the optimal conditions for CLA production by L. plantarum. Evidence was provided suggesting that the use of appropriate strains of L. plantarum, as a starter or additional culture in the production of some fermented foods, can be considered a critical factor in the design of new CLA-enriched functional foods.

Improved biological value of eggs due to the addition of pomegranate seed oil to laying-hen diets.

In this study, the effects of the addition of pomegranate seed oil (PSO) at different levels (0, 0.5, 1, and 1.5 ) to laying-hen rations on performance values, egg quality criteria, egg shelf life, some enzyme activity, and the fatty acid composition of yolks were investigated. In the study, 96 Lohman LSL laying hens at 64weeks of age were used. The trial consisted of four groups, each containing 24 hens. Chickens were given feed and water ad libitum during the 8-week experiment. The first group was the control group and was fed with a basal diet, while the other groups were fed with feeds with 0.5, 1.0, and 1.5 PSO added to the basal feed, respectively. The lowest feed consumption and the highest egg weight were determined in the 1 PSO group. The highest feed conversion ratio, the lowest eggshell weight, and the shell-breaking strength were determined in the 0.5 PSO group. It was determined that the egg yolk malondialdehyde (MDA) value in the groups to which pomegranate seed oil was added was significantly lower than the control group on the 28th day of storage. The lowest glutation (GSH) and catalase values were found in the control group, and the highest total antioxidant capacity (TAC) was found in the 1 PSO group. It was determined that the addition of PSO to the diet significantly increased the rate of saturated fatty acids (SEFA), conjugated linoleic acid (CLA), and conjugated linolenic acids (CLnA) in yolk. The results showed that the addition of 1 pomegranate seed oil to the feeds decreased feed consumption, increased egg weight, and positively affected the shelf life of the egg. In short, the addition of PSO had a positive effect on shelf life, and it increased punicic acid and CLA levels without reducing egg quality.

Conjugated Linoleic Acid Is a Growth Factor for Rats as Shown by Enhanced Weight Gain and Improved Feed Efficiency ,

We studied the effect of conjugated linoleic acid (CLA) on rat development and growth. Primigravid female Fischer rats were fed control or CLA-supplemented (0.25% or 0.5% CLA) diets during gestation and/or lactation. Conjugated linoleic acid was incorporated into milk fat and tissue lipids proportional to the level of CLA fed and the duration of CLA feeding. Conjugated linoleic acid was incorporated into fetal and neonatal tissues; it did not affect litter size nor induce apparent abnormalities. To the contrary, feeding CLA to the dams during gestation and lactation improved the postnatal body weight gain of pups (P < 0.05), measured on d 10 of lactation. Pups that continued to receive the CLA-supplemented diet after weaning had significantly greater body weight gain and improved feed efficiency relative to control animals (P < 0.05).

Physicochemical property optimization and nutrient redistribution in the muscle of sub-adult grass carp (Ctenopharyngodon idella) by conjugated linoleic acid.

We studied the effects of conjugated linoleic acid (CLA) on the amount of nutrients, flavour substances, and healthcare fatty acids, the physicochemical properties, and the potential molecular mechanisms in the muscles of sub-adult grass carp (Ctenopharyngodon idella). Fish were fed graded levels of CLA (0.0, 3.1, 6.4, 9.6, 12.7, and 15.9g/kg diets) for 60days. Protein, glutamic acid, alanine, inosine monophosphate (IMP), eicosapentaenoic acid (EPA; 20:5n-3), docosahexaenoic acid (DHA; 22:6n-3), and total CLA contents (p<0.05) increased in CLA 3.1∼12.7, 6.4∼9.6, 6.4∼9.6, 6.4∼15.9, 3.1∼9.6, 3.1∼9.6, and 3.1∼15.9g/kg diet, respectively (p<0.05). In addition, optimal CLA significantly increased pH24, shear force, collagen content, and myofibre density in the muscle (P<0.05); however, it decreased myofibre diameter (p<0.05). We concluded that 6-9g/kg CLA in the diet could improve the flesh quality of sub-adult grass carp.

Sources of conjugated linoleic acid and lauric acid inoculated into the eggs of quails and its effects on immunity

The objective of this study is to evaluate the effects of in-egg inoculation with sources of conjugated linoleic acid (CLA) and lauric acid (AL), going by the weight of lymphoid organs and the biochemical profile of the blood of cut quails, from one to 35 days of age. We used 360 quails distributed in a completely randomized design, in six treatments and six replicates of 10 birds per plot. Corn oil (OM) was used to dilute the CLA and AL. The experimental treatments were: healthy eggs (control); eggs inoculated with OM thinner; eggs inoculated with CLA 120 mg / 50 mL OM; eggs inoculated with CLA 240 mg / 50 mL OM; eggs inoculated with AL 60 mg / 50 mL OM and eggs inoculated with AL 90 mg / 50 mL OM. The results were analyzed through Program R at the level of 5% significance. To verify the normal distribution of errors, the Shapiro-Wilk normality test was applied. At 21 days, an effect of p &lt; 0.05 was observed for the total blood cholesterol content, inoculations with CLA reduced, even as AL increased, regardless of the level. At 35 days, it was found (p &lt; 0.05) that the levels of total cholesterol and AST in the blood decreased with inoculations of CLA and AL at the lower levels, compared to those that did not receive the inoculations. The CLA and AL levels supplemented via egg inoculations did not interfere with the weight of the lymphoid organs (thymus, Fabricius bursa) of the birds, at both ages. Supplementation in eggs of cut quails with CLA 240 mg reduced the total blood cholesterol content compared to CLA 120 mg, at 21 days of age. At 35 days of age, higher concentrations of CLA and AL increased the total cholesterol and AST in the blood of birds and AL had a greater effect on the increase than CLA.

Dietary conjugated linoleic acid (CLA) and lecithin affects levels of serum cholesterol, triglyceride, lipoprotein and hypoxic stress resistance in rainbow trout (Oncorhynchus mykiss)

Considering the role of conjugated linoleic acid (CLA) and soybean lecithin (SBL) in fat digestion, absorption and metabolism as well as stress resistance in aquatic organisms, the current study was a 74-day attempt to investigate the synergistic effects of these two compounds on stress resistance and blood lipoprotein levels of rainbow trout ( Oncorhynchus mykiss ) weighing 120±5 g. Nine isonitrogenous and isocaloric experimental diets containing 1, 2 and 3% CLA and 2, 3 and 4% soybean lecithin on the basis of the basal control diet (free from CLA and lecithin) were formulated. The fish were exposed to three ascending periods of hypoxic stress (7.5, 15 and 30 min) at the end of culture period. The dissolved oxygen was decreased to 1.96 ppm by injecting nitrogen gas. Significantly higher levels of cortisol and glucose were detected in fish fed on diets having higher levels of SBL (2%) and CLA (3%) at higher stress time improving the resistance to hypoxia stress ( P ≤0.05). Moreover, levels of triglyceride (TRG), cholesterol (COL), low density lipoprotein (LDL), very low-density lipoprotein (VLDL) and high density lipoprotein (HDL) also increased significantly compared to the control group ( P ≤0.05). This study reveals that using 2% SBL and 3% CLA in rainbow trout feed can promote resistance to hypoxic stress.

Anticancer activity of milk fat rich in conjugated linoleic acid against Ehrlich ascites carcinoma cells in female Swiss albino mice.

Background and Aim:The major conjugated linoleic acid (CLA) isomers have anticancer effect, especially breast cancer cells, inhibits cell growth and induces cell death. Also, CLA has several health benefits in vivo, including antiatherogenesis, antiobesity, and modulation of immune function. The present study aimed to assess the safety and anticancer effects of milk fat CLA against in vivo Ehrlich ascites carcinoma (EAC) in female Swiss albino mice. This was based on acute toxicity study, detection of the tumor growth, life span of EAC bearing hosts, and simultaneous alterations in the hematological, biochemical, and histopathological profiles.Materials and Methods:One hundred and fifty adult female mice were equally divided into five groups. Groups (1-2) were normal controls, and Groups (3-5) were tumor transplanted mice (TTM) inoculated intraperitoneally with EAC cells (2×106/0.2 mL). Group (3) was (TTM positive control). Group (4) TTM fed orally on balanced diet supplemented with milk fat CLA (40 mg CLA/kg body weight). Group (5) TTM fed orally on balanced diet supplemented with the same level of CLA 28 days before tumor cells inoculation. Blood samples and specimens from liver and kidney were collected from each group. The effect of milk fat CLA on the growth of tumor, life span of TTM, and simultaneous alterations in the hematological, biochemical, and histopathological profiles were examined.Results:For CLA treated TTM, significant decrease in tumor weight, ascetic volume, viable Ehrlich cells accompanied with increase in life span were observed. Hematological and biochemical profiles reverted to more or less normal levels and histopathology showed minimal effects.Conclusion:The present study proved the safety and anticancer efficiency of milk fat CLA and provides a scientific basis for its medicinal use as anticancer attributable to the additive or synergistic effects of its isomers.

Study of Polyunsaturated Fatty Acids in Cheeses Using Near-Infrared Spectroscopy: Influence of Milk from Different Ruminant Species

This study has examined the polyunsaturated fatty acid composition of 224 cheeses with variable percentages (0–100%) of milk from different species (cow, ewe’s, and goat) during 6 months of ripening. We analyzed the concentration of ω3 (Σ C20:5 + C22:6 + C18:3), ω6 (ΣC20:4 + C18:2), Σ isomers of the conjugated linoleic acid (CLA), the total of polyunsaturated fatty acids (ω3 + ω6 + CLA), and the ω6/ω3 nutritional relationship of the cheeses. The importance of the animal species, the seasonality, the ripening time, and its influence on the composition of polyunsaturated fatty acids (PUFAs) has been studied. Concerning the species, sheep show a higher concentration of CLA levels and ω6. The seasonality affects above all the levels of CLA and ω3, while ripening only affects the CLA levels. The capacity of NIR technology to predict the concentration of PUFA in cheese by direct application to cheese slices was also assessed. The docosahexaenoic acid relationship (C22:6 ω-3) and the ω6/ω3 relationship presented the most accurate prediction equation (RSQ > 0.7).

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.

Butyrivibrio fibrisolvens F7 dietary supplementation increases levels of cis 9-trans 11 conjugated linoleic acid in gut and adipose tissue in mice

Abstract Ruminant-origin food products are the richest source of natural conjugated linoleic acid (CLA) in human diets, and cis-9, trans-11 (c9, t11) is the most abundant isomer of CLA. Butyrivibrio fibrisolvens, a rumen microbe, is considered responsible to have the highest CLA-producing potential. The present study was carried out to identify and characterize a rumen-origin B. fibrisolvens strain that can produce high levels of c9, t11 CLA, as well as to evaluate how dietary supplementation with the strain influenced c9, t11 CLA levels in the gut and adipose tissue in mice. A total of 257 anaerobic strains were isolated from buffalo, cattle, and goat rumen samples, and 24 isolates were identified as Butyrivibrio spp. based on 16S rRNA sequencing. 22 isolates of Butyrivibrio spp. were found to be B. fibrisolven-like. These strains were tested for their potential to produce CLA at varied concentrations (0, 100, 200, 300, 400, 500 μg/mL) of linoleic acid (LA) as substrate after incubating for different durations (0, 2, 4, 6, 12, 24 and 36 h). Results of the study reflected that Butyrivibrio fibrisolvens F7 converted almost 74% of LA of 200 μg/mL concentration to c9, t11 CLA after 24 h and formed the maximum CLA (147.39 μg/mL). B. fibrisolvens F7 (GenBank Accession No: KU507371) was found to be acid and bile tolerant and exhibited good cell surface hydrophobicity in n-hexadecane and toluene B. fibrisolvens F7 dietary supplementation in mice, combined with a high-LA diet, increases c9, t11 CLA levels in adipose tissue and gut by more than three folds. The results of this study significantly increase the possibility of employing B. fibrisolvens F7 as a probiotic supplement for animals to maintain a steady supply of natural c9, t11 CLA in the host.

High-energy diet does not overcome the negative impact of conjugated linoleic acid on young broiler performance

The aim of this study was to evaluate the effect of conjugated linoleic acid (CLA) supplementation in diets with different energy levels in broiler performance. Birds were offered a starter (1-21 d), grower (22-35 d) and finisher (36-42 d) diets; wherein soybean oil was replaced by CLA. The study consisted of a 3 × 2 factorial arrangement with two CLA levels (0 and 1%) and three energy levels (3050, 3100 and 3150 ME kg-1 diet). During the grower and finisher periods, birds were fed diets with same energy level and CLA supplementation was maintained the same. Growth performance was assessed weekly, and carcass and cuts yield were assessed at 42d. Interaction effect of CLA by energy level was observed in broiler performance and carcass yield throughout the study (p &gt; 0.05). During the overall period (1-42 d) broiler performance was not affected by CLA (p &gt; 0.05).However, CLA supplementation (1%) decreased weight gain (p &lt; 0.05) at 21d, regardless of energy level, with no effects on feed intake and feed conversation rate (p &gt; 0.05). The increase in dietary energy was not able to compensate the negative effect on growth performance of broilers supplemented with 1% CLA at the starter period.

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.

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.

Seasonal changes in fatty acid and conjugated linoleic acid contents of ovine milk and kefalotyri cheese during ripening

Changes in fatty acid (FA) profiles and conjugated linoleic acid (CLA) concentrations of ovine milk produced by lactating ewes of the Karagouniko sheep breed, fed on grazing pastures in December and April, and Kefalotyri cheese made from this milk, were determined. Levels of saturated FAs (SFAs) decreased, but monounsaturated FAs (MUFAs) and polyunsaturated FAs (PUFAs), including CLA, increased in milk in April. However, saturated fatty acid stearic acid (C18:0) levels showed a significant increase (P < 0.05) in April. The level C18:2 cis-9, trans-11 CLA was significantly increased (P < 0.05) in April, by 50% (w/w) compared with that in December. No significant changes (P > 0.05) in FA and CLA levels during cheese making of ovine milk were observed, but CLA levels of Kefalotyri cheese were significantly (P < 0.05) increased by day 30 of ripening and remained stable up to the end of the ripening.

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.

The Effect of Diet Supplementation with Pomegranate and Bitter Melon on Lipidomic Profile of Serum and Cancerous Tissues of Rats with Mammary Tumours.

The aim of this study was to present overall lipid profile of organisms with ongoing neoplastic process and applied diet supplementation with pomegranate seed oil (PSO) and bitter melon extract (BME). The following were quantified in serum and cancerous tissues of rats suffering from mammary tumours: fatty acids, conjugated fatty acids and sterols, their oxidised metabolites (malondialdehyde and oxysterols) and lipoxygenase (LOX) metabolites of polyunsaturated fatty acids. The obtained results indicate that abnormalities in lipid metabolism accompany neoplastic process. These differences concern all classes of lipids and most pathways of their transformation, with the special emphasis on lipid peroxidation and LOX-mediated metabolism. Cancer process appears to be so detrimental that it may conceal positive influence of dietary modifications. The lack of anticarcinogenic properties of PSO and BME in this model may be due to their antioxidant properties or elevated levels of conjugated linoleic acids (CLA), which change CLA isomer activity from anti- to pro-tumorigenic. As CLA are the product of conjugated linolenic acids (CLnA) endogenous metabolism, high CLA levels may be explained by applied diet enrichment.

Effects of three different diets on the fatty acid profile and sensory properties of fresh Pecorino cheese "Primo Sale".

ObjectiveThis study aimed to evaluate and compare the effects of three different diets on the fatty acids (FA) profile and sensory properties of a characteristic Italian fresh cheese: Pecorino “Primo Sale” (PS).MethodsFifty-four sheep were divided into three feeding groups: total mixed ration (TMR) enriched with extruded linseed (TL), control diet with TMR without any integration (TC), and pasture (P). During cheese production, six cheeses per experimental group were produced each week, stored for 10 days at 4°C, and then analyzed for chemical composition, FA profile, and sensory properties.ResultsSaturated fatty acids (SFA) were significantly higher in PS from group TC (82.11%) than in cheese from other two groups (P 75.48% and TL 66.83%). TL and P groups presented higher values of polyunsaturated fatty acids, 4.35 and 3.65%, respectively, than that of TC group (2.31%). The lowest SFA/unsaturated fatty acid ratio was found in TL and P groups, while the highest was found in the TC group. Vaccenic acid and conjugated linoleic acid (CLA) were higher in group P (p<0.05) than in groups L and TC. Sensory properties of cheese from group P received the highest scores for odor intensity and friability, while control group had a greater chewing consistency. Overall, all cheeses received good scores for acceptability.ConclusionIn conclusion, this study showed how the integration of extruded linseed improved the FA profile of fresh pecorino cheese PS preserving its sensory properties. Levels of CLA in the PS group achieved using this approach was not higher than that in a grazing diet. Cheeses from groups P and L contained a higher value of FA, with nutritional implications for humans, when compared with un-supplemented diet. Linseed may be a good feeding strategy when pasture is not available.

Effect of ractopamine and conjugated linoleic acid on performance of late finishing pigs

The dietary inclusion of feed additives to improve the carcass characteristics of the final product is of great importance for the pork production chain. The aim of our study was to evaluate the effects of the association of ractopamine (RAC) and conjugated linoleic acid (CLA) on the performance traits of finishing pigs during the last 26 days prior to slaughter. In total, 810 commercial hybrid barrows were used. Animals were distributed among treatments according to a randomised block design in a 3 × 3 factorial arrangement, with three RAC levels (0, 5 or 10 ppm) and three CLA levels (0, 0.3 or 0.6%). Pigs fed the diet with 5 ppm RAC had higher average daily feed intake (ADFI) (2.83 kg; P < 0.05) when compared with those fed 10 ppm RAC and the control diet (2.75 and 2.74 kg, respectively). Lower ADFI values (P < 0.01) were observed with the diets containing CLA compared with the control diet with no CLA (2.73 and 2.75 v. 2.85 kg/day, respectively). The average daily weight gain of pigs fed 5 and 10 ppm RAC was +148 and +173 g/dayhigher (P < 0.001), respectively, than those fed the control diet. Dietary RAC levels influenced (P < 0.001) feed conversion ratio (FCR), which was reduced as RAC levels increased, with the pigs fed 10, 5 and 0 ppm RAC presenting FCR values of 2.57, 2.71 and 3.05, respectively. FCR also improved (P < 0.05) with the inclusion of 0.6% CLA relative to the control diet (2.70 v. 2.84, respectively). There was a significant interaction between CLA × RAC levels (P < 0.01) for final BW, loin eye area (LEA) (P < 0.05) and backfat thickness (BT) (P < 0.05). The treatments containing 10 ppm RAC + 0.6% or 0.3% CLA increased LEA and reduced BT. In conclusion, the level of 10 ppm inclusion of RAC increased the overall performance parameters of pigs and therefore improved production efficiency. The combined use of RAC and CLA promoted a lower feed conversion ratio as well as better quantitative carcass traits, as demonstrated by the higher LEA and lower BT. The dietary inclusion of CLA at 0.3% improved feed efficiency, however, without affecting LEA or BT yields.

Seasonal variation of fatty acids composition of milk from grazing ewes in Thessaly, central Greece

The aim of this work was to evaluate the changes in fatty acids (FAs) profile and conjugated linoleic acid (CLA) concentration of milk from grazing ewes in winter (December and January) and spring (April and May) in Thessaly, central Greece. No significant changes (P&gt;0.05) in the physicochemical properties (pH and protein, lactose and total solids content) of winter and spring milk were observed. However, the fat content of spring milk was lower (P&lt;0.05) than the winter milk. The saturated FAs content of milk was not significantly changed (P&gt;0.05) during winter neither during spring, whereas the polyunsaturated FAs content was significantly changed (P&lt;0.05) in each of the four months examined. Nevertheless, in the ovine milk of spring, the saturated FAs content was significantly decreased (P&lt;0.05), but the monounsaturated and polyunsaturated FAs content was significantly increased (P&lt;0.05) as compared to that of winter milk. In contrast to the saturated FAs decrease in spring milk, the saturated stearic acid (C18:0) content showed a significant increase (P&lt;0.05) in the spring milk as compared to winter milk. In winter milk, the C18:2 cis-9, trans-11 CLA levels were 0.89±0.05 and 0.98±0.03g/100 g Fatty Acid Methyl Esters (FAMEs) in December and January, respectively, whereas, in spring milk, the CLA levels were significantly increased (P&lt;0.05) to 1.36±0.04 and 1.27±0.03g/100 g FAMEs in April and May, respectively. The atherogenicity index (AI) associated with proatherogenic and antiatherogenic FAs was found significantly (P&lt;0.05) lower in spring milk compared to winter milk.

Developing cookies formulated with goat cream enriched with conjugated linoleic acid.

Goat fat is one of the best sources of conjugated linoleic acid (CLA), a fatty acid which has health benefits. However, though CLA is generated in ruminants, CLA consumption is limited to meats and milk products. This study aimed to replace vegetable fat with goat milk fat enriched with CLA. From differing fat sources, four cookie recipes were developed: CVF–vegetable fat cookies; CB–butter cookies; CG–goat milk fat cookies without CLA; CGCLA–goat milk fat cookies with CLA. The cookies were evaluated using physical (color and texture), physical-chemical parameters (lipids, proteins, total sugars, fiber, ash, moisture and Aw), consumer testing (n = 123), and lipid profiles. The CGCLA presented higher values in the color parameters. The highest and the lowest scores obtained for hardness were respectively 5.54 (CB) and 2.21 (CVF). Lipids and total sugars varied inversely; the highest percentages of lipids were in the CVF and CG samples which obtained lower total sugar content. There were no differences in acceptance or preference for the four formulations. The goat cream formulations (CG and CGCLA) were as well accepted as the CFV formulation. For lipid profiles, CFV presented the highest percentage of trans-fatty acids (TFA) at 16.76%. CGCLA presented 70% more CLA than either CB or CG, certifying that CGCLA presents CLA in relevant quantities, even after cooking. The CGCLA presented higher levels of CLA, and in this study it was verified that goat milk cream enriched with CLA can be used in producing cookies, adding functional and nutritional properties, and offering another alternative(s) to produce food from goat milk fat.