Fatty acid composition of ruminal bacteria and protozoa, with emphasis on conjugated linoleic acid, vaccenic acid, and odd-chain and branched-chain fatty acids1

2007 ◽  
Vol 85 (5) ◽  
pp. 1228-1234 ◽  
Author(s):  
M. M. Or-Rashid ◽  
N. E. Odongo ◽  
B. W. McBride
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Vaccenic Acid ◽  
Ruminal Bacteria ◽  
Branched Chain

scholarly journals Survey of the fatty acid composition of Canadian beef: Backfat and longissimus lumborum muscle

2009 ◽  
Vol 89 (3) ◽  
pp. 315-329 ◽  
Author(s):  
N. Aldai ◽  
M E.R. Dugan ◽  
D C Rolland ◽  
J K.G. Kramer
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Polyunsaturated Fatty Acid ◽  
Vaccenic Acid ◽  
Grocery Stores ◽  
Longissimus Lumborum

A survey of Canadian retail beef was undertaken with emphasis on the trans fatty acid (TFA) and conjugated linoleic acid (CLA) isomers, and compared with current health recommendations. Thirty striploin steaks were collected in the winter and summer from major grocery stores in Calgary (Alberta, Canada). Steak fatty acid compositions (backfat and longissimus lumborum muscle analysed separately) showed minor seasonal differences with lower total saturates (P < 0.05) and higher total monounsaturates (P < 0.01) in winter, but no differences in total polyunsaturated fatty acids. The ratio of n-6 and n-3 polyunsaturated fatty acid in longissimus lumborum averaged 5.8. The average TFA content in longissimus lumborum was 0.128 g 100 g-1 serving size, and 10t-18:1 was found to be the predominant isomer (32% of total trans), while vaccenic acid was second most abundant (15% of total trans). The CLA content in longissimus lumborum was similar to that of backfat, ranging from 0.43 to 0.60% and rumenic acid represented 60% of total isomers. Overall, there is still room for improvement in the saturated, mono- and polyunsaturated fatty acid composition of Canadian beef to meet general dietary guidelines for human consumption and additional targets should include reducing 10t-18:1 while increasing both rumenic and vaccenic acids.Key words: Survey, beef, conjugated linoleic acid, survey, trans fatty acids, vaccenic acid

Effect of slaughter season on fatty acid composition, conjugated linoleic acid isomers and nutritional value of intramuscular fat in Barrosã-PDO veal

Meat Science ◽  
2007 ◽  
Vol 75 (1) ◽  
pp. 44-52 ◽  
Author(s):  
Cristina M.M. Alfaia ◽  
Matilde L.F. Castro ◽  
Susana I.V. Martins ◽  
Ana P.V. Portugal ◽  
Susana P.A. Alves ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Nutritional Value ◽  
Intramuscular Fat

Fatty acid composition, including isomeric profile of conjugated linoleic acid, and cholesterol in Mertolenga-PDO beef

2006 ◽  
Vol 86 (13) ◽  
pp. 2196-2205 ◽  
Author(s):  
Cristina MM Alfaia ◽  
Mário AG Quaresma ◽  
Matilde LF Castro ◽  
Susana IV Martins ◽  
Ana PV Portugal ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition
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