Author : Adel M. Ishlak
Publisher :
ISBN 13 :
Total Pages : 392 pages
Book Rating : 4.:/5 (932 download)
Book Synopsis Altering the Formation of Trans Fatty Acids in Continuous Cultures Through Oils and Natural Dietary Supplementations by : Adel M. Ishlak
Download or read book Altering the Formation of Trans Fatty Acids in Continuous Cultures Through Oils and Natural Dietary Supplementations written by Adel M. Ishlak and published by . This book was released on 2013 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Conjugated linoleic acids (CLA) are natural occurring fatty acids (FA) in foods derived from ruminant animals. Conjugated fatty acids have recently attracted significant attention because of their proposed health benefits in a variety of models of metabolic and chronic inflammatory diseases. Among the many CLA isomers, c9t11 CLA has received the most attention because of its recognized health benefits as a cancer chemopreventive. The c9t11 CLA is synthesized either in the rumen as an intermediate during the biohydrogenation (BH) of linoleic (C18:2n6) and linolenic (C18:3n3) acids by rumen bacteria or in animal tissues by Ä-9 desaturase from vaccenic acid (t11 C18:1; VA), another important intermediate in ruminal BH of C18 unsaturated FA. It has been estimated that more than 74% of c9t11CLA in milk fat is made by the activity of the Ä-9 desaturase enzyme and therefore, increasing VA flow from the rumen to the lower digestive track would be necessary to increase c9t11 CLA content in ruminant food products. Five experiments were conducted to study the effects of different oils and supplements on VA formation and rumen bacteria using both continuous and batch rumen cultures. In the first experiment, effects of dietary fish oil (FO) level on VA and on selected strains of rumen bacteria involved in BH were evaluated. Four continuous culture systems were used in 4 x 4 Latin square designs with 4 periods of 10 days each. Treatment diets were: 1) control diet (53:47 forage to concentrate; CON), 2) control plus FO at 0.50% (DM basis; FOL), 3) control plus FO at 2% (DM basis; FOM), and 4) control plus FO at 3.5% (DM basis; FOH). Concentration of C18:0 in fermenters linearly decreased (P 0.01) while concentration of VA linearly increased (P