Studies on the 9cis, 11trans Conjugated Linoleic Acid Contents of Meat and Dairy Products

Abstract

In this paper, the 9cis, 11trans conjugated linoleic acid (9c, 11t CLA) contents of commercially available meat products and cheeses were determined using our developed method for measuring 9c, 11t CLA in order to obtain basic data about the 9c, 11t CLA content of animal products. The 9c, 11t CLA contents of domestic and imported meat products and cheeses and of ruminant and nonruminant meat products were compared.The mean 9c, 11t CLA content of the domestic meat products was not significantly different from that of the imported meat products. The 9c, 11t CLA content of meat products in which meat from ruminant animals was formulated as raw material was clearly higher than that of meat products from nonruminant animals.The imported cheese products had a higher 9c, 11t CLA content than the domestic products.The 9c, 11t CLA concentrations (mg/ g lipid) of cheeses high in lipid content appeared to be relatively higher compared to those low in lipid content.Quantitative relationships between 9c, 11t CLA and other fatty acids in animal products originating from ruminant animals showed a negative correlation between 9c, 11t CLA and linoleic acid and a positive correlation between 9c, 11t CLA and vaccenic acid. The results of this study indicate that the large variations in 9c, 11t CLA contents of animal products may depend primarily on the materials from which they originate.

Effects of dietary supplementation with conjugated linoleic acid on fatty acid composition and lipid oxidation in chicken breast meat

“…In addition, the average CLA content was higher than the literature values reported earlier by several researchers in studies on various commercial meats (Chin et al. 1992; Takenoyama et al. 2001).…”

Effect of extruded full-fat soybeans on conjugated linoleic acid content of intramuscular, intermuscular, and subcutaneous fat in beef steers2

“…Surveys from the United States found that the CLA content in beef products ranged from 2.9 to 8.5 mg/g of fat (Chin et al, 1992;Shantha et al, 1994), whereas Canadian beef products ranged from 1.2 to 6.2 mg/g of fat (Ma et al, 1999). Takenoyama et al (2001) recently reported the CLA concentrations of Japanese beef products ranged from 1.5 to 3.9 mg of CLA/g of lipid. In general, countries Adipose tissue depots were intramuscular (Intra), intermuscular (Inter), and subcutaneous (Sub).…”

“…also inhibits the activity and gene expression of ⌬ 9desaturase (Lee et al, 1998;Bretillon et al, 1999), thereby reducing endogenous synthesis of cis-9, trans-11 CLA. Others using similar analytical methods have also failed to detect trans-10, cis-12 CLA in beef fat Ma et al, 1999;French et al, 2000;Takenoyama et al, 2001). However, results from more-sensitive analysis indicate that beef fat contains trace amounts of many CLA isomers.…”