Meat fatty acid composition is influenced by genetic factors, although to a lower extent than
dietary factors. The species is the major source of variation in fatty acid composition with …

Publisher Summary This chapter discusses the biosynthesis of conjugated linoleic acid
(CLA) in ruminants and humans. Conjugated linoleic acid is a mixture of positional and …

Conjugated linoleic acid (CLA) is a naturally occurring anticarcinogen found in milk fat and
body fat of ruminants. Although CLA is an intermediate in ruminal biohydrogenation of …

Food products from ruminants are the major dietary source of conjugated linoleic acids
(CLA) for humans. The uniqueness of CLA in ruminant fat relates to the biohydrogenation of …

Biomedical studies with animal models have demonstrated that cis-9, trans-11 conjugated
linoleic acid (CLA), the predominant isomer found in milk fat from dairy cows, has …

Beef production needs to increase from 60 million to 130 million tons by 2050 to feed a
growing world population, and 70% of this production increase is expected from beef …

Previous studies have shown that the rate of fatty acid synthesis is elevated by more than 20-
fold in livers of transgenic mice that express truncated nuclear forms of sterol regulatory …

The primary source of fatty acids processed by ruminant liver is nonesterified fatty acids
(NEFA) from blood. Uptake is regulated by concentration of NEFA and blood flow. Blood …

Fat composition of beef, taken here to mean marbling, can be manipulated by time on feed,
finishing diet, and breed type. These three factors also strongly influence the fatty acid …

New Zealand Holstein-Friesian cows (n= 4) were used to quantify the importance of
endogenous synthesis of cis-9, trans-11 conjugated linoleic acid (CLA) via Δ9-desaturase in …