Antioxidant Evaluation and Oxidative Stability of Structured Lipids from Extravirgin Olive Oil and Conjugated Linoleic Acid

2006 ◽  
Vol 54 (15) ◽  
pp. 5416-5421 ◽  
Author(s):  
Jeung Hee Lee ◽  
Ki-teak Lee ◽  
Casimir C. Akoh ◽  
Shin Kyo Chung ◽  
Mee Ree Kim
Keyword(s):  
Linoleic Acid ◽  
Oxidative Stability ◽  
Olive Oil ◽  
Conjugated Linoleic Acid ◽  
Structured Lipids ◽  
Antioxidant Evaluation

scholarly journals Oxidative stability and total lipids on thigh and breast meat of broilers fed diets with two fat sources and supplemented with conjugated linoleic acid

LWT ◽  
2006 ◽  
Vol 39 (7) ◽  
pp. 717-723 ◽  
Author(s):  
S.F. Zanini ◽  
G.L. Colnago ◽  
M.R. Bastos ◽  
B.M.S. Pessotti ◽  
F.P. Casagrande ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Oxidative Stability ◽  
Conjugated Linoleic Acid ◽  
Total Lipids ◽  
Breast Meat

PRODUCTION AND OXIDATIVE STABILITY OF A SOYBEAN OIL CONTAINING CONJUGATED LINOLEIC ACID PRODUCED BY LIPASE CATALYSIS

2011 ◽  
Vol 35 (6) ◽  
pp. 1612-1618 ◽  
Author(s):  
BO YANG ◽  
WEIFEI WANG ◽  
FANKUI ZENG ◽  
TIE LI ◽  
YONGHUA WANG ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Soybean Oil ◽  
Oxidative Stability ◽  
Conjugated Linoleic Acid ◽  
Lipase Catalysis

scholarly journals Effects of Dietary Conjugated Linoleic Acid and Selected Vegetable Oils or Vitamin E on Fatty Acid Composition of Hen Egg Yolks

2019 ◽  
Vol 19 (1) ◽  
pp. 173-188
Author(s):  
Magdalena Franczyk-Żarów ◽  
Beata Szymczyk ◽  
Renata B. Kostogrys
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Vitamin E ◽  
Olive Oil ◽  
Conjugated Linoleic Acid ◽  
Vegetable Oils ◽  
Rapeseed Oil ◽  
Standard Diet ◽  
Egg Yolks

AbstractThe objective of this study was to produce eggs enriched with conjugated linoleic acid (CLA) and ameliorate their fatty acid profile using the appropriate combination of dietary CLA with or without vegetable oils (olive oil or rapeseed oil) and vitamin E. In Experiment 1, 25-week-old laying hens were randomly distributed into eight groups of nine. Birds were fed with a standard diet with four different levels of CLA (0.0, 0.5, 0.75, 1.0%) and vegetable oils (olive oil or rapeseed oil, both in the amount of 1.46%). In Experiment 2, hens were randomly distributed into 12 groups of nine. The same four levels of CLA with three doses of vitamin E (0, 150, 300 mg/kg of diet) were applied. In both experiments, eggs were collected twice (at 4 and 8 weeks) for fatty acid profiling using GCMS. The differences between treatment means were considered significant at P<0.05. CLA treatments significantly increased the content of CLA, saturated fatty acids (SFA), and significantly decreased the content of monounsaturated fatty acids (MUFA) in the egg yolk, whereas levels of polyunsaturated fatty acids (PUFA) were unaffected. The vegetable oils used did not prevent the negative effects of CLA effectively. Only after eight weeks of experiment 1 SFA levels were significantly lower, but MUFA levels were significantly higher in groups fed with rapeseed oil compared to groups fed with olive oil. In experiment 2, the addition of vitamin E to the hen diet did not have an essential influence on the lipid profile of egg yolks.

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