Factors influencing proportion and composition of CLA in beef
Factors influencing proportion and composition of CLA in beef
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DOI：
10.1016/j.meatsci.2005.11.025
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发表时间：
2006-06-01
期刊：
影响因子：
7.1
通讯作者：
Bauchart, D
中科院分区：
文献类型：
--
作者：
De La Torre, A;Gruffat, D;Bauchart, D
牛肉因其脂质和脂肪酸的不良营养形象而受到批评。然而，在乳制品中，牛肉是共轭亚油酸（CLA）的主要来源，共轭亚油酸对人体健康有多种益处。本研究比较，从实验室进行的牛动物的五个营养实验的数据，与动物（品种，年龄，性别，肌肉类型）和饲养条件（基础饮食，脂质补充剂）的CLA的比例和组成的因素的影响肌肉。在这些因素中，亚麻籽补充剂是提高牛肉中CLA比例的有效方法（+22%至+36%），但受到基础饮食性质和内在因素（品种，年龄/性别，肌肉类型）的高度调节，因为这些因素可以将牛肉中CLA比例从24%调节至47%。此外，这些因素还改变了顺，反-CLA的比例，相关的顺，顺-和反，反-异构体。应确定这些后一种异构体的特定生物学特性，以了解肌内CLA异构体变化对消费者健康的影响。(c)2005爱思唯尔有限公司保留所有权利。
Bovine meat is criticised for the bad nutritional image of its lipids and fatty acids. However, with dairy products, beef is the major source of conjugated linoleic acid (CLA) which could have several human health benefits. The present study compared, from data of five nutritional experiments on bovine animals performed by the laboratory, the impact of factors linked to the animals (breed, age, sex, type of muscle) and to feeding conditions (basal diet, lipid supplements) on the CLA proportion and composition in muscles. Among these factors, linseed supplementation was an efficient way to increase CLA proportion in beef (+22% to +36%) but was highly modulated by the nature of the basal diet, and by intrinsic factors (breed, age/sex, type of muscle) since these ones could modulate CLA proportion in beef from 24% to 47%. Moreover, these factors modified also the proportion of cis, trans-CLA, related to cis, cis- and trans, trans-isomers. Specific biological properties of these latter isomers should be determine to understand the consequences of intramuscular CLA isomer variations for the health of consumers. (c) 2005 Elsevier Ltd. All rights reserved.