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Indian Journal of Animal Nutrition
Year : 2011, Volume : 28, Issue : 1
First page : ( 1) Last page : ( 17)
Print ISSN : 0970-3209.

Designing Milk and Meat Products with Enhanced Conjugated Linoleic Acid (CLA) Content: A Review.

Tyagi A., Tyagi A. K.1, Singh R.R.B, Hossain S. A.

Dairy Cattle Nutrition Division, National Dairy Research Institute, Karnal-132001, India

1 Corresponding author: E-mail: amrishtyagi1963@yahoo.com

Received:  15  December,  2010; Accepted:  10  February,  2011.

Abstract

Improvement in foods from ruminants such as milk and meat products in consequence of increasing demand of value addition has resulted in development of foods having high quality protein, essential minerals and vitamins often referred as functional foods. Increasing the level of saturated fatty acids (SFA) make these foods a cardio vascular risk while enhancement of unsaturated fatty acid (UFA) constituents such as Conjugated Linoleic Acid (CLA) not only avoids such risks but make them more suitable and acceptable for human consumption. CLA is a biohydrogenation intermediate which gets accumulated in the rumen as a result of reduction from Trans-11 Octadecenoic acid to Cis-9 Trans-11 CLA and is incorporated both into milk and body fats. Its availability in both milk and meat along with its health promoting functionality makes it an obvious choice of study for researchers. Several achievements have been witnessed in significant enhancement of this functional food component via modification of animal diet thereby increasing the ratio of UFA: SFA and decreasing the ratio of n-6:n-3 fatty acids. However, studies related to beneficial effects of CLA are largely based on animal trials and those with human perspective are few. The review gives an overview of CLA synthesis, its beneficial effects and its enhancement via careful diet modification and presses for further human trials to ascertain the facts.

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Key words

Conjugated Linoleic Acid, Functional food, Designer milk, Biohydrogenation, Eicosapentaenoic acid (EPA), Docosahexaenoic acid (DHA), 7,12-dimethylbenz(a)anthracene (DMBA), Vaccenic acid (VA), Linoleic acid (LA).

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