The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the quality of pork from female pigs1

2008 ◽  
Vol 86 (6) ◽  
pp. 1402-1409 ◽  
Author(s):  
J. A. M. Janz ◽  
P. C. H. Morel ◽  
R. W. Purchas ◽  
V. K. Corrigan ◽  
S. Cumarasamy ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Vitamin E ◽  
Conjugated Linoleic Acid ◽  
Animal Protein

The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the composition of pork from female pigs1

2008 ◽  
Vol 86 (5) ◽  
pp. 1145-1155 ◽  
Author(s):  
P. C. H. Morel ◽  
J. A. M. Janz ◽  
M. Zou ◽  
R. W. Purchas ◽  
W. H. Hendriks ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Vitamin E ◽  
Conjugated Linoleic Acid ◽  
Animal Protein

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.

Impact of calving seasons and feeding systems in western Canada. II. Meat composition and organoleptic quality of steaks

2014 ◽  
Vol 94 (4) ◽  
pp. 583-593 ◽  
Author(s):  
Obioha N. Durunna ◽  
Hushton C. Block ◽  
Alan D. Iwaasa ◽  
Shannon L. Scott ◽  
Clayton Robins ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Vaccenic Acid ◽  
Subcutaneous Fat ◽  
Western Canada ◽  
Organoleptic Quality ◽  
Meat Composition ◽  
Feeding Systems

Durunna, O. N., Block, H. C., Iwaasa, A. D., Scott, S. L., Robins, C., Khakbazan, M., Dugan, M. E. R., Aalhus, J. L., Aliani, M. and Lardner, H. A. 2014. Impact of calving seasons and feeding systems in western Canada. II. Meat composition and organoleptic quality of steaks. Can. J. Anim. Sci. 94: 583–593. Fatty acid profiling, meat and organoleptic quality assessments were conducted on 160 carcasses of crossbred steers born into one of two calving systems and later assigned to one of two postweaning feeding systems. The steers were weaned from either an early calving or late calving system and later assigned to either a rapid-gain feeding (RF) or a slow-gain feeding (SF) system. The RF steers received a silage–hay diet during the backgrounding period prior to finishing, while the SF steers received a hay diet at backgrounding and then grazed alfalfa–meadow bromegrass pasture and annual cereal swaths prior to finishing. All treatment groups received a conventional diet during finishing until the steers attained a target backfat thickness or body weight. Fatty acid analyses were conducted on longissimus dorsi muscle (LDM) and subcutaneous fat samples. Other analyses included LDM composition, tenderness and taste panel evaluations. Total saturated fatty acid was greater (P<0.02) in samples from RF steers, while total monounsaturated fatty acid was greater (P<0.01) in SF steers. The SF steers had greater (P<0.01) conjugated linoleic acid concentration. There was no main or interaction effect (P>0.05) on beef aroma, flavour and tenderness but the SF steaks had lower (P=0.02) cooking losses than RF steaks. The SF strategy has the potential to create a value chain that would lead to finished steers with higher backfat omega-3, conjugated linoleic acid and trans vaccenic acid and less cooking moisture losses.

Supplementation with Commercial Mixtures of Conjugated Linoleic Acid in Association with Vitamin E and the Process of Lipid Autoxidation in Rats

Lipids ◽  
2007 ◽  
Vol 42 (9) ◽  
pp. 845-854 ◽  
Author(s):  
Lilia Ferreira Santos-Zago ◽  
Adriana Prais Botelho ◽  
Admar Costa de Oliveira
Keyword(s):  
Linoleic Acid ◽  
Vitamin E ◽  
Conjugated Linoleic Acid ◽  
Lipid Autoxidation

scholarly journals Influence of conjugated linoleic acid and vitamin E on performance, energy metabolism, and change of fat depot mass in transitional dairy cows

2017 ◽  
Vol 100 (4) ◽  
pp. 3193-3208 ◽  
Author(s):  
S. Schäfers ◽  
D. von Soosten ◽  
U. Meyer ◽  
C. Drong ◽  
J. Frahm ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Vitamin E ◽  
Energy Metabolism ◽  
Dairy Cows ◽  
Conjugated Linoleic Acid ◽  
Fat Depot
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