Volatile compounds of experimental liver pâté from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids

2009 ◽  
Vol 89 (12) ◽  
pp. 2096-2106
Author(s):  
Diana Martin ◽  
Teresa Antequera ◽  
Elena Muriel ◽  
Trinidad Perez-Palacios ◽  
Jorge Ruiz
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Volatile Compounds ◽  
Monounsaturated Fatty Acids ◽  
Experimental Liver

scholarly journals Manipulation of the fatty acids composition of poultry meat and giblets by dietary inclusion of two oil sources and conjugated linoleic acid

2008 ◽  
Vol 60 (6) ◽  
pp. 1388-1398 ◽  
Author(s):  
S.F. Zanini ◽  
E. Vicente ◽  
G.L. Colnago ◽  
B.M.S. Pessotti ◽  
M.A. Silva
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Canola Oil ◽  
Broiler Chickens ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Monounsaturated Fatty Acids ◽  
Poultry Meat ◽  
Breast Meat

The effect of dietary conjugated linoleic acid (CLA) in association with two vegetable oil sources on the fatty acids of meat and giblets of broiler chickens was evaluated. Two hundred 21-day-old broiler chickens were distributed in a completely randomized factorial design 2 x 5 (two oil sources, soybean or canola oil; and five levels of CLA, 0.0, 2.5, 5.0, 7.5, and 10.0g/kg). The addition of CLA to the diet resulted in an increase (P<0.05) in CLA deposition in the analyzed tissues. CLA supplementation also reduced (P<0.05) the rate of polyunsaturated to saturated fatty acids in thigh, breast, heart, and gizzard. There was interaction of CLA x oil source (P<0.05). The intake of soybean oil, associated with increasing CLA, resulted in an increase in lipid deposition in edible portions as observed by an increase in the overall content of fatty acids, including CLA, while the use of canola oil, associated with increasing CLA in the diet, resulted in a decrease in lipid content in edible portions, specifically regarding that of saturated fat (P<0.05) in breast meat and liver and in the content of monounsaturated fatty acids (P<0.05) in thigh, breast, liver, and gizzard.

scholarly journals Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing

2013 ◽  
Vol 31 (No. 5) ◽  
pp. 432-437 ◽  
Author(s):  
J. Domagała ◽  
A. Pluta-Kubica ◽  
H. Pustkowiak
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Conjugated Linoleic Acid ◽  
Acid Content ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Linoleic Acid Content ◽  
The Other ◽  
Fatty Acids Composition

The fatty acids composition including the conjugated linoleic acid content in the milk and in the samples of Emmental-type cheese during the manufacturing and ripening period was determined. The highest amount of volatile and the lowest amount of saturated fatty acids were observed at the end of ripening. In turn, the highest content of monounsaturated fatty acids was found in the curd, however, it declined during processing. The richest in polyunsaturated fatty acids were the cheese samples after the warm room stage, however, the amount of these fatty acids became highly significantly lower at the end of ripening. The level of conjugated linoleic acid increased during manufacturing. Its content in the milk and the curd was highly significantly lower than at the other stages of production.

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