scholarly journals Conjugated linoleic acid content and fatty acids profile of milk from grazing dairy cows in southern Chile fed varying amounts of concentrate

2017 ◽  
Vol 46 (1) ◽  
pp. 150-154 ◽  
Author(s):  
M. P. Marín ◽  
P. G. Meléndez ◽  
P. Aranda ◽  
C. Ríos
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Dairy Cows ◽  
Conjugated Linoleic Acid ◽  
Acid Content ◽  
Linoleic Acid Content ◽  
Southern Chile ◽  
Fatty Acids Profile ◽  
Grazing Dairy Cows

scholarly journals Increasing Conjugated Linoleic Acid Content in Milk and Cheese after Supplementing a Blend of Crude Soybean Oil Sediment Combined with Fish Oil to Grazing Dairy Cows

2020 ◽  
Vol 10 (03) ◽  
pp. 468-492
Author(s):  
Gerardo Antonio Gagliostro ◽  
Liliana Elisabet Antonacci ◽  
Carolina Daiana Pérez ◽  
Luciana Rossetti ◽  
Martín Tassone ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Fish Oil ◽  
Soybean Oil ◽  
Dairy Cows ◽  
Conjugated Linoleic Acid ◽  
Acid Content ◽  
Linoleic Acid Content ◽  
Crude Soybean Oil ◽  
Grazing Dairy Cows

Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream

LWT ◽  
2019 ◽  
Vol 107 ◽  
pp. 264-271 ◽  
Author(s):  
Danielle Oliveira Borges ◽  
Mariana Mitiko Matsuo ◽  
Cristina S. Bittencourt Bogsan ◽  
Tatiane Ferreira da Silva ◽  
Sabrina Neves Casarotti ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Listeria Monocytogenes ◽  
Conjugated Linoleic Acid ◽  
Acid Content ◽  
Leuconostoc Mesenteroides ◽  
Linoleic Acid Content ◽  
Fatty Acids Profile

scholarly journals Fatty Acid Composition and Conjugated Linoleic Acid Content in Different Carcass parts of Dağlıç Lambs

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
Ali Karabacak ◽  
İbrahim Aytekin ◽  
Saim Boztepe
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Linoleic Acid Content

This study was conducted to compare fatty acid composition and content of conjugated linoleic acid (CLA) in different regions of sheep carcasses. Lambs of the Dağlıç breed were used for this purpose. Subsequent to a 68-day period of intensive fattening, fatty acids were examined in samples taken from the legs, shoulders, breasts, and ribs of lamb carcasses. According to the analysis, in leg, shoulder, breast, and rib, respectively, total saturated fatty acids (SFA) were found to be 40.38, 42.69, 42.56, and 40.27%, unsaturated fatty acids (MUFA) were found to be 40.38, 44.17, 46.17, and 49.50%, polyunsaturated fatty acids (PUFA) were found to be 4.79, 4.29, 3.80, and 3.72%, and CLAs were found to be 1.49, 1.69, 1.53, and 1.59%.

Influence of dietary fish oil on conjugated linoleic acid, omega-3 and other fatty acids in milk fat from grazing dairy cows

2005 ◽  
Vol 95 (1-2) ◽  
pp. 27-33 ◽  
Author(s):  
O.A. Rego ◽  
H.J.D. Rosa ◽  
P. Portugal ◽  
R. Cordeiro ◽  
A.E.S. Borba ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Fish Oil ◽  
Dairy Cows ◽  
Conjugated Linoleic Acid ◽  
Milk Fat ◽  
Omega 3 ◽  
Dietary Fish ◽  
Grazing Dairy Cows

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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