Conjugated linoleic acid in meat
Опубликован:
Jul 11, 2024
Обновлен:
2024-07-11
Версии:
2024-07-11 (2)
Аннотация
Conjugated linoleic acid (CLA) consists of a group of geometric and positional isomers of linoleic acid. According to various studies, CLA has beneficial health effects against cancer, atherosclerosis, diabetes, obesity, cardiovascular malfunction, or enhance immune function. The most important isomers of CLA found in meat are cis-9, trans-11 CLA and the trans-10, cis-12 CLA. Naturally occurring CLA originates mainly from bacterial isomerisation as well as biohydrogenation of polyunsaturated fatty acids (PUFA) in the rumen in ruminant animals and endogenous formation from desaturation of trans-fatty acids in the tissues of monogastric as well as ruminant animals. Several factors such as seasonal variations, animal breeds, management or diet are influencing the CLA content in meat. In ruminants, the CLA content in meat is usually higher than this of monogatric animals or chicken. The CLA content in beef and lamb is usually found above 1 mg/g fat, while in pork, horse and chicken meat is usually found lower than 1 mg/g fat. The storage (refrigeration or freezing) as well thermal processing such as cooking seems to have no effect on CLA content of meat.
Article Details
- Как цитировать
-
Govari, M., & Vareltzis, P. (2024). Conjugated linoleic acid in meat . Journal of the Hellenic Veterinary Medical Society, 75(2), 7513–7522. https://doi.org/10.12681/jhvms.35159
- Выпуск
- Том 75 № 2 (2024)
- Раздел
- Review Articles
Это произведение доступно по лицензии Creative Commons «Attribution-NonCommercial» («Атрибуция — Некоммерческое использование») 4.0 Всемирная.
Authors who publish with this journal agree to the following terms:
· Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution Non-Commercial License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
· Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g. post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
· Authors are permitted and encouraged to post their work online (preferably in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
Скачивания
Данные скачивания пока недоступны.
Библиографические ссылки
Alfaia CMM, Alves SP, Lopes AF, Maria JE, Fernandes MJE, Costa ASH,
Fontes CMGA, Castro MLF, Bessa RJB, Prates JAM (2010). Effect
of cooking methods on fatty acids, conjugated isomers of linoleic
acid and nutritional quality of beef intramuscular fat. Meat Sci 84:
-777.
Alfaia CMM, Castro MLF, Martins SIV, Portugal APV, Alves SP, Fontes
CMGA, Bessa RJB, Prates JAM (2007). Influence of slaughter season and muscle type on fatty acid composition, conjugated linoleic
acid isomeric distribution and nutritional quality of intramuscular fat
in Arouquesa-PDO veal. Meat Sci 76: 787-795.
Almeida CM, Wagner R, Mascarin LG, Zepka LQ, Campagnol PCB
(2014). Production of low-fat emulsified cooked sausages using
amorphous cellulose gel. J Food Qual 37(6): 437-443.
Badee G and Hidaka S. (2014). Growth performance, carcass characteristics, fatty acid composition and CLA concentrations of lambs fed diets supplemented with different oil sources. Anim Sci J 85: 118-126.
Barnes KM, Winslow NR, Shelton AG, Hlusko KC, Azain MJ (2012). Effect of dietary conjugated linoleic acid on marbling and intramuscular
adipocytes in pork. J Anim Sci 90: 1142-1149.
Bee G, Jacot S, Guex G, Biolley C (2008). Effects of two supplementation levels of linseed combined with CLA or tallow on meat quality
traits and fatty acid profile of adipose and different muscle tissues in
slaughter pigs. Anim 5: 800-811.
Belaunzaran X, LavínP, Mantecón AR, Kramer JKG, Aldai N. (2018). Effect of slaughter age and feeding system on the neutral and polar lipid
composition of horse meat. Anim 12(2): 417-425.
Beldarrain LR, Morán L, Sentandreu MÁ, Insausti K, Barron LJ, Aldai N
(2021). Muscle and subcutaneous fatty acid composition and the evaluation of ageing time on meat quality parameters of Hispano-Bretón
horse breed. Anim 11: 1421. https://doi.org/10.3390/ani11051421.
Benjamin S, Prakasan P, Sreedharan S, Wright ADG, Spener F (2015).
Pros and cons of CLA consumption: An insight from clinical evidences. Nutr Metab 12(1): 4-15.
Bhatt RS, Soni L, Gadekar YP, Sahoo A, Sarkar S, Kumar D (2020). Fatty
acid profile and nutrient composition of muscle and adipose tissue
from Malpuraand fat-tailed Dumba sheep. Indian J Anim
Sci 90(3): 118-122.
Białek A, Białek M, Lepionka T, Kaszperuk K, Banaszkiewicz T, Tokarz
A (2018). The effect of pomegranate seed oil and grapeseed oil on
cis-9, trans-11 CLA (rumenic acid), n-3 and n-6 fatty acids deposition
in selected tissues of chickens. J Anim Physio. Anim Nutr 102(4):
-976.
Bottger JD, Hixon DL, Moss GE, Hess BW, Funston RN, Rule DC (2000).
Effects of feeding high-oleate and high-linoleate safflower seed on
fatty acid profiles of adipose tissue, milk, and blood plasma of primiparous beef heifers. J Anim Sci 78: 275 -283.
Cadavez VAP, Popova T, Bermúdez R, Osoro K, Purrinos L, Bodas R,
Lorenzo JM, Gonzales-Barron U (2020). Compositional attributes
and fatty acid profile of lamb meat from Iberian local breeds. Small
Rumin Res 193: 106244.
Castro DPV, Pimentel PRS, dos Santos NJA, da Silva Júnior JM, Virginio
Júnior GF, de Andrade EA, Barbosa AM, Pereira ES, Ribeiro CVDM,
Bezerra LR (2022). Dietary effect of palm kernel oil inclusion in
feeding finishing lambs on meat quality. Anim 12: 3242. https:// doi.
org/10.3390/ani12233242.
Chikwanha OC, Vahmani P, Muchenje V, Dugan MER, Mapiye C (2018).
Nutritional enhancement of sheep meat fatty acid profile for human
health and wellbeing. Food Res Inter 104: 25-38.
Cicognini FM, Rossi F, Sigolo S, Gallo A, Prandini A (2014). Contents
of conjugated linoleic acid isomers cis9, trans11 and trans10, cis12
in ruminant and nonruminant meats available in the Italian market.
Italian J Anim Sci 13: 201-204.
J HELLENIC VET MED SOC 2024, 75 (2)
ΠΕΚΕ 2024, 75 (2)
M. GOVARI , P. VARELTZIS 7521
Ciliberti MG, Santillo A, Marino R, Ciani E, Caroprese M, Rillo L, Matassino D, Sevi A, Albenzio M (2021). Lamb meat quality and carcass
evaluation of five autochthonous sheep breeds: Towards biodiversity
protection. Anim 11: 3222. https://doi.org/10.3390/ani11113222.
Corino C, Lo Fiego DP, Macchioni P, Pastorelli G, Di Giancamillo A, Domeneghini C, Rossi R (2007). Influence of dietary conjugated linoleic
acids and vitamin E on meat quality, and adipose tissue in rabbits.
Meat Sci 76: 19-28.
Costa FS, Cabral AR, Silva SL, Silva MAI, Henriquea W, Mazalli MR,
Baldi FS, Muller LF, Ferrinho AM, Corte RRPS, Pereira ASC (2020).
Effects of n-3 and n-6 feeding sources on the meat. Meat Sci 161:
Dannenberger D, Nuernberg K, Herdmann A, Nuernberg G, Hagemann E,
Kienast W (2013). Dietary pufa intervention affects fatty acid-and micronutrient profiles of beef and related beef products. Foods
(3): 295-309.
Dhiman TR, Nam SH, Ure AL (2005). Factors affecting conjugated linoleic acid content in milk and meat. Crit Rev Food Sci Nutr 45(6):
-482.
Du M, Ahn D U (2002). Effect of dietary conjugated linoleic acid on the
growth rate of live birds and on the abdominal fat content and quality
of broiler meat. Poult Sci 81: 428-433.
Dufey PA (1999). Fleisch ist eine CLA-Nahrungsquelle. Agrarfor-schung
, 177-180.
Eggert JM, Belury MA, Kempa-Steczko A, Mills SE, Schinckel AP
(2001). Effects of conjugated linoleic acid on the belly firmness and
fatty acid composition of genetically lean pigs. J Anim Sci 79: 2866-
El-Sabaawy EH, Gad SM, El-Bedawy TM, Ali HM, Abd El-Gawad AM
(2015). Growth performance and conjugated linoleic acid (CLA) content on meat of growing lambs fed diets containing vegetable oils.
Adv Environ Biol 9(18): 8-13.
Enser M, Scollan ND, Choi NJ, Kurt E, Hallett K, Wood JD (1999). Effect
of dietary lipid on the content of conjugated linoleic acid (CLA) in
beef muscle. Anim Sci 69: 143-146.
Ferreira EM, Pires AV, Susin I, Gentil RS, Parente MOM, Nolli CP, Meneghini RCM, Mendes CQ, Ribeiro CVDM (2014). Growth, feed
intake, carcass characteristics, and meat fatty acid profile of lambs
fed soybean oil partially replaced by fish oil blend. Anim Feed Sci
Technol 187: 9- 18.
Fesler JA, Peterson DG (2013). Effect of genotype and keeping system on
duck meat quality. Poult Sci 92: 2697-2704.
Fiorentini G, Santana MO, Messana JD, Valente ALS, Harter CJ, Rabelo
CHS, Barbero RP, Lanna DPD, Reis RA, Berchielli TT (2018). Effect
of lipid sources on fatty acid profiles of meat from pasture- and feedlot-finished Nellore bulls, Livest Sci 211: 52-60.
Franczyk-Zarów M, Koronowicz A, Szymczyk B, Biezanowska-Kopeć
R, Leszczyńska T (2017). Effect of dietary conjugated
linoleic acid (CLA) and thermal processing on fatty acid composition
of enriched chicken meat. J Anim Feed Sci 26(3): 236-246.
French P C, Stanton C, Lawless F, O’Riordan G, Monahan FJ, Caffrey
P, Moloney AP (2000). Fatty acid composition, including conjugated
linoleic acid, of intramuscular fat from steers offered grazed grass,
grass silage or concentrate-based diets. J Anim Sci 78: 2849-2855.
Gamarra D, Aldai N, Arakawa A, Barron LJR, López-Oceja A, de Pancorbo MM, Taniguchi M (2018). Distinct correlations between lipogenic gene expression and fatty acid composition of subcutaneous fat
among cattle breeds. BMC Vet Res 14(1): 167 https://doi.org/10.1186/
s12917-018-1481-5
González L, Moreno T, Bispo E, Dugan MER, Franco D (2014). Effect of
sup-plementing different oils: Linseed, sunflower and soybean, on animal performance,carcass characteristics, meat quality and fatty acid
profile of veal from “Rubia Gallega” calves. Meat Sci 96(2 Pt A):
Gravador RS, Moloney AP, Brunton NP, Gkarane V, Allen P, Fahey AG,
Diskin MG, Farmer LJ, Monahan FJ (2018). Effects of castration
and slaughter age on the fatty acid composition of ovine muscle and
adipose tissue from two breeds. Small Rumin Res 168: 94-100.
Griinari J. M.,and Bauman D. E. (1999). Biosynthesis of conjugated linoleic acid and its incorporation into meat and milk in ruminants. In
M. P. Yurawecz, M. M. Mossoba, J. K. G. Kramer, M. W. Pariza, &
G. Nelson (Eds.), Advances in conjugated linoleic acid research (pp.
-200). Champaign, IL: American Oil Chemists Society Press.
Halle I, Jahreis G, Henning M, Kohler P, Danicke S (2012). Effects of dietary conjugated linoleic acid on the growth performance of chickens
and ducks for fattening and fatty acid composition of breast meat. J
Cons Prot Food Saf 7: 3-9.
Herdmann A, Martin J, Nuernberg G, Dannenberger D, Nuernberg K
(2010). Effect of dietary n -3 and n -6 pufa on lipid composition of
different tissues of German Holstein bulls and the fate of bioactive
fatty acids during processing. J Agric Food Chem 58(14): 8314-8321.
Herzallah S (2013). Enrichment of conjugated linoleic acid (CLA) in hen
eggs and broiler chickens meat by lactic acid bacteria. British Poult
Sci 54: 747-752. https://doi.org/10.1017/S0022029904000226
Intarapichet KO, Maikhunthod B, Thungmanee N (2008). Physicochemical characteristics of pork fed palm oil and conjugated linoleic acid
supplements. Meat Sci 80: 788-794.
Joo ST, Lee JI, Ha YL, Park GB (2002). Effects of dietary conjugated
linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin. J Anim Sci 80: 108-112.
Juárez M, Marco A, Brunton N, Lynch B, Troy DJ, Mullen AM (2009b).
Cooking effect on fatty acid profile of pork breakfast sausages enriched in conjugated linoleic acid by dietary supplementation or direct addition. Food Chem 117(3): 393-397.
Juárez M, Polvillo O, Gómez MD, Alcalde MJ, Romero F, Valera M
(2009a). Breed effect on carcass and meat quality of foals slaughtered
at 24 months of age. Meat Sci 83: 224-228.
Kamel HEM, Al-Dobaib SN, Salem AZM, Lopez S, Alaba PA (2018). Influence of dietary supplementation with sunflower oil and quebracho
tannins on growth performance and meat fatty acid profile of Awassi
lambs. Anim Feed Sci Technol 235: 97-104.
Kawahara S, Takenoyama S, Takuma K, Muruma M, Yamauch K (2009).
Effects of dietary supplementation with conjugated linoleic acid on
fatty acid composition and lipid oxidation in chicken breast meat..
Anim Sci J 80: 468-474.
Kononiuk AD, Karwowska M (2020). Bioactive compounds in fermented
sausages prepared from beef and fallow deer meat with acid whey
addition. Mol 25(10): 2429.
Li D, Mansor M, Zhuo SR, Anthony MA, Sinclair AJ (2002). Omega-3
polyunsaturated fatty acid contents of canned meats available in Australia.Food Australia 54(7): 311-315.
Liu G, Bai L, Sun H, Yang L, Jiang W, Zhang Y, Gao S (2022). The effect of conjugated linoleic acids on the growth performance, carcase
composition and meat quality of fattening rabbits. Italian J Anim Sci
(1): 1074-1083.
Maia MO, Susin I, Pires AV, Gentil RS, Fereira EM, Mendes CQ (2012).
Growth, carcass characteristics, chemical composition and fatty acid
profile of the longissimus dorsi muscle in goat kids fed diets with
castor oil. Rev Brasil Zootecnia 11: 2343-2349.
Malekian F, Khachaturyan M, Gebrelul S, Henson JF (2016). Nutritional characteristics and consumer acceptability of sausages with
different combinations of goat and beef meats. Funct Foods Health
Dis 6(1): 42-58.
Manso T,Bodas R, Castro T, Jimeno V, Mantecon AR (2009). Animal
performance and fatty acid composition of lambs fed with different
vegetable oils. Meat Sci 83: 511-516.
Mapiye C, Aalhus JL, Turner TD, Rolland DC, Basarab JA, Baron VS,
McAllister TA, Block HC, Uttaro B, Lopez-Campos O, Proctor SD,
Dugan MER (2013). Effects of feeding flaxseed or sunflower-seed in
high-forage diets on beef production, quality and fatty acid composition. Meat Sci 95: 98-109.
Maranesi M, Bochicchio D, Montellato L, Zaghini A, Pagliuca G, Badiani
A (2005). Effect of microwave cooking or broiling on selected nutrient contents, fatty acid patterns and true retention values in separable
lean from lamb ribloins, with emphasis on conjugated linoleic acid.
Food Chem 90: 207-218.
Marco A, Juarez MM, Brunton N, Troy DJ, Mullen AM (2009). Enriching breakfast sausages by feeding pigs with CLA supplemented diets.
Food Chem 114(3): 984-988
Marounek M, Skrivanova V, Dokoupilova A, Czauderna M, Berladyn A
(2007). Meat quality and tissue fatty acid profiles in rabbits fed diets
supplemented with conjugated linoleic acid. Vet Med 52(12): 552-561.
Martin D, Muriel E, Antequera T, Andres A I, Ruiz J (2009). Quantitative
changes in the fatty acid profile of lipid fractions of fresh loin from
pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage. J Food Compos Anal
: 102-111.
Mir Z, Paterson LJ, Mir PS (2000). Fatty acid composition and conjugated
linoleic acid content of intramuscular fat in crossbred cattle with and
without Wagyu genetics fed a barley-based diet. Canadian J Anim Sci
: 195-197.
Moloney AP, McGettrick S, Dunne PG, Shingfield KJ, Richardson RI,
Monahan FJ, Mulligan FJ, Ryan M, Sweeney T (2018). Supplementation with Sunflower/Fish Oil-Containing Concentrates in a
Grass-Based Beef Production System: Influence on Fatty Acid Composition, Gene Expression, Lipid and Colour Stability and Sensory
Characteristics of Longissimus Muscle. Foods 11: 4061. https://doi.
org/10.3390/foods11244061.
Morel PCH, Leong J, Wilhelmina G, Nuijten M, Purchas RW, Wilkinson
BHP (2013). Effect of lipid type on growth performance, meat quality
and the content of long chain n−3 fatty acids in pork meat. Meat
Sci 95: 151-159.
Noci F, Monahan FJ, Moloney AP (2011). The fatty acid profile of muscle
and adipose tissue of lambs fed camelina or linseed as oil or seeds.
Anim 5: 134-147.
Noci F, O_Kiely P, Monahan FJ, Stanton C, Moloney AP (2005). Conjugated linoleic acid concentration in M. longissimus dorsi from heifers
offered sunflower oil-based concentrates and conserved forages. Meat
Sci 69: 509-518.
Nuernberg K, Dannenberger D, Nuernberg G, Ender K, Voigt J, Scollan
N, Wood JD, Nutec GR, Richardson RI (2005a). Effect of a grassbased and a concentrate feeding system on meat quality characteristics and fatty acid composition of longissimus muscle in different
cattle breeds. Livest Prod Sci 94: 137-147.
Nuernberg K, Nuernberg G, Ender K, Dannenberger D, Schabbel W,
Grumbach S, Zupp W, Steinhart H (2005b). Effect of grass vs. concentrate feeding on the fatty acid profile of different fat depots in
lambs. Eur J Lipid Sci Technol 107: 737-745.
Ojong WB, Saccà E, Corazzin M, Sepulcri A, Piasentier E
(2017). Body and meat characteristics of young bulls from zebu goudali of cameroon and its crosses with the italian Simmental. Italian
Anim Sci 17(1), 240-249.
Oliveira VDS, Oliveira RL, Goes RHTB, Silva TM, Silva LF, Freitas LS,
Pereira ES, Bezerra LR (2019). Physicochemical composition, fatty
acid profile and sensory attributes of the meat of young Nellore bulls
fed sunflower cake from the biodiesel industry. Livest Sci 227: 97-
Özer CO, Kılıç B (2020). Utilization of optimized processing conditions for high yield synthesis of conjugated linoleic acid by L. plantarum AB20-961 and L. plantarum DSM2601 in semi-dry fermented
sausage. Meat Sci 169: 108218.
Özer CO, Kiliç B (2015). Effect of conjugated linoleic acid enrichment on
the quality characteristics of Turkish dry fermented sausage. J Food
Sci Technol 52(4): 2093-2102.
Patino HO, Medeiros FS, Pereira CH, Swanson KC, McManus C
(2014). Productive performance, meat quality and fatty acid profile of
steers finished in confinement or supplemented at pasture. Anim 9(6):
-972.
Pestana JM, Alves SPA, Martins SIV, Alfaia CPM, Bessa RJB, Prates
JAM (2012). Seasonal changes and muscle type effect on the nutritional quality of intramuscular fat in Mirandesa-PDO veal. Meat Sci
: 819-827.
Petracci M, Bianchi M, Cavani C (2009). Development of rabbit meat
products fortified with n-3 polyunsaturated fatty acids. Nutrients 1(2):
-118.
Pinelli-Saavedra A, González-Ríos H, Dávila-Ramírez JL, Islava-Lagarda TY, Esquerra-Brauer IR (2019). Dietary conjugated linoleic acid
(CLA) has comparable effects to ractopamine on the growth performance, meat quality and fatty acid profiles of loin muscles of finishing pigs under commercial husbandry. Italian J Anim Sci 18(1):
-722.
Purchas RW, Wilkinson BHP, Carruthers F, Jackson F (2015). A comparison of the trans fatty acid content of uncooked and cooked lean meat,
edible offal and adipose tissue from New Zealand beef and lamb.
J Food Compost Anal 41: 151-156.
Rant W, Radzik-Rant A, Światek M, Niżnikowski R, Ślęzak M, Szymańska Z, Morales-Villavicencio A (2019). The effect of cooking method on the physico-chemical characteristics and fatty acid
composition in lamb longissimus dorsi muscle. Emirates J Food Agric 31(2): 118-124.
Realini CE, Duckett SK, Brito GW, Dalla Rizza M, De Mattos D (2004).
Effect of pasture vs. concentrate feeding with or without antioxidants
on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. Meat Sci 66: 567-577.
Romero MC, Romero AM, Doval MM, Judis MA (2013). Nutritional value and fatty acid composition of some traditional Argentinean meat sausages. Food Sci Technol 33(1): 161-166.
Roy A, Mandal GP, Patra AK (2013). Evaluating the performance, carcass
traits and conjugated linoleic acid content in muscle and adipose tissues of Black Bengal goats fed soybean oil and sunflower oil. Anim
Feed Sci Technol 185: 43-52.
Santos-Silva J, Bessa RJ, Santos-Silva BF (2002). Effect of genotype,
feeding system and slaughter weight on the quality of light lambs II.
Fatty acid composition of meat. Livest Prod Sci 77: 187-194.
Scheedera MRL, Casutta MM, Roulina M, Escherb F, Dufey PA, Kreuzer
M (2001). Fatty acid composition, cooking loss and texture of beef
patties from meat of bulls fed different fats. Meat Sci 58: 321-328.
Schmid A, Collomb M, Sieber R, Bee G (2006). Conjugated linoleic acid
in meat and meat products: a review. Meat Sci 73: 29-41.
Shantha NC, Crum AD, Decker EA (1994). Evaluation of Conjugated Linoleic Acid Concentrations in Cooked Beef. J Agric Food Chem 42(8): 1757-1760.
Szymczyk B, Szczurek W (2016). Effect of dietary pomegranate
seed oil and linseed oil on broiler chickens performance and meat
fatty acid profile. J Anim Feed Sci 25(1): 37-44.
Szymczyk B, Pisulewski PM, Szczurek W, Hanczakowski P (2001). Effects of conjugated linoleic acid on growth performance, feed conversion efficiency, and subsequent carcass quality in broiler chickens.
British J Nutr 85: 465-473.
Vera N, Suescun-Ospina ST, Allende R, Gutiérrez-Gómez C,
Junod T, Williams P, Fuentealba C. Ávila-Stagno J
(2023). Short-term supplementation with a polyphenol-rich extract
from Radiata pine bark improves fatty acid profiles in finishing
lambs. Anim 13(2): 188-204.
Wachira AM, Sinclair LA, Wilkinson RG, Enser M, Wood JD, Fisher AV
(2002). Effects of dietary fat source and breed on the carcass composition, n-3 polyunsaturated fatty acid and conjugated linoleic acid
content of sheep meat and adipose tissue. British J Nutr 88: 697-709.
Wang L, Huang Y, Wang Y, Shan T (2021). Effects of Polyunsaturated Fatty Acids Supplementation on the Meat Quality of Pigs: A
Meta-Analysis. Front Nutr 8 :746765.
Yang B, Chen H, Stanton C, Ross P, Zhang H, Yong Q, Chen YQ, Chen W
(2015). Review of the roles of conjugated linoleic acid in health and
disease. J Funct Foods 15: 314-325.
Zanini SF, Colnago GL, Bastos MR, Pessotti BMS, Casagrande FP, Lima
VR (2006). Oxidative stability and total lipids on thigh and breast
meat of broilers fed diets with two fat sources and supplemented with
conjugated linoleic acid. LWT Food Sci Technol 39: 717-723.
Zervas G, Tsiplakou E (2011). The effect of feeding systems on the characteristics
