Download or read book The Incorporation of Isomers of Conjugated Linoleic Acid CLA Into Egg Yolk Lipids by Feeding the Laying Hen written by and published by . This book was released on 1999 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Incorporation of Isomers of Conjugated Linoleic Acid CLA Into Egg Yolk Lipids by Feeding the Laying Hen microform written by Sean Adrian Rutten Jones and published by National Library of Canada = Bibliothèque nationale du Canada. This book was released on 1999 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Conjugated Linoleic Acids and Conjugated Vegetable Oils written by Bert Sels and published by Royal Society of Chemistry. This book was released on 2014-07-11 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: Conjugated linoleic acids (CLA) isomers of linoleic acid – a compound derived from meat and dairy products. Attention was first drawn to their potential anti-carcinogen properties in the 1980’s; since then further health benefits have been reported, and applications in the glue and paint industries as a renewable resource have been explored. This comprehensive book presents an overview of the background and research into CLA and examines each of their applications in the context of the chemistry surrounding them and CLA-enriched oils. The biosynthesis of CLA is presented, with a discussion on how animal husbandry could promote CLA production. Other chapters examine the current strategies for their synthesis using bespoke catalysts and enzymes. Readers from academia and industry will find the layout of the book highly accessible, with sections for each application. The editors are both active researchers in the field, and have brought together a wealth of expertise from across the globe, presenting a comprehensive guide to this valuable group of compounds and their potential applications.
Download or read book Effect of Dietary Conjugated Linoleic Acid CLA on the Fatty Acid Status in Chicken and Meat Quality written by Min Du and published by . This book was released on 2001 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: This dissertation includes studies on the effect of dietary CLA on the growth, fat accumulation and fatty acid status of chicken, and chicken meat quality as influenced by irradiation. Results showed that dietary CLA did not have significant effects on the growth rate and feed efficiency in chicken. And high levels of dietary CLA slightly reduced the whole body fat content. High ratio of dietary CLA can incorporate into chicken meat and egg yolk. Dietary CLA reduced the concentration of monounsaturated fatty acids. The concentration of polyunsaturated fatty acids, including arachidonic acid, linolenic acid and linolenic acid, also reduced as the dietary CLA level increased. However, when the dietary level of linolenic acid in diet was high, dietary CLA stimulated the synthesis of DHA and EPA, which might directly relate to the biological effects of CLA. High level of dietary CLA influenced the quality of meat, which was slightly harder and drier compared to the control meat. Dietary CLA significantly improved the oxidative stability of chicken meat. The reason for the improved oxidative and color stability of meat patties during storage should be due to the reduced unsaturated fatty acid content in chicken muscles, which improved lipid and color stability and reduced volatile production in both irradiated and nonirradiated meat during storage. Irradiation greatly increased the volatile production and induced a metal-like off-odor in chicken rolls, and dietary CLA had synergistic effect on this metal-like off-odor. Irradiation also increased the redness of chicken rolls. Consumers had a preference for the color of irradiated chicken rolls, while their reactions to the flavor of irradiated chicken rolls were quite negative.
Download or read book Egg Bioscience and Biotechnology written by Yoshinori Mine and published by John Wiley & Sons. This book was released on 2008-01-03 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Egg Bioscience and Biotechnology provides a very focused look at the most recent advances in the study and value-added use of the bioactive components of eggs. This book focuses mainly on biologically active substances derived from egg components and their potential use. These include substances with anti-microbial, anti-adhesive, immunomodulatory, anti-cancer, anti-hypertensive, and anti-oxidant properties.
Download or read book Handbook of Food Science Technology and Engineering written by Yiu H. Hui and published by CRC Press. This book was released on 2006 with total page 938 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effects of Dietary Conjugated Linoleic Acid on Avian Lipid Metalbolism written by Rahim Aydin and published by . This book was released on 2000 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advances in Conjugated Linoleic Acid Research written by Jean-Louis Sebedio and published by CRC Press. This book was released on 2020-03-05 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Conjugated Linoleic Acid Research, Volume 2 is the second book in a series devoted entirely to conjugated linoleic acid. This book has updated information on the analysis, biochemistry and applications of conjugated fatty acids in an attempt to make Volume 2, in conjunction with Volume 1 (published in 1999), the most comprehensive, up-to-date sources of CLA-related information available today. Both scientific and commercial views are presented, with the same data sometimes interpreted differently.
Download or read book Cumulated Index Medicus written by and published by . This book was released on 2000 with total page 1844 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Abstracts of Proceedings written by and published by . This book was released on 2006 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Proceedings written by and published by . This book was released on 1957 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Production and Application of Trans Trans CLA rich Eggs written by Sara Elizabeth Shinn and published by . This book was released on 2016 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: Conjugated linoleic acid (CLA) is an 18-carbon fatty acid with conjugated double bonds that is naturally present in beef and dairy products. Certain CLA isomers exhibit human bioactivity such as anti-obesity and muscle metabolism effects, as well as prevention of age-associated conditions, and improved immune and inflammatory responses. However, an individual needs to consume 3-4 g CLA/day to realize these potential health benefits, and a Western diet only provides a tenth of this recommendation. Chicken eggs have been used as a commercialized vehicle to deliver other bioactive lipids such as omega-3 fatty acids, because the lipid profile of the egg yolk is easily modified through dietary inclusion. Therefore, eggs may also be suitable for delivering additional CLA to a person's diet so they may realize the potential health benefits. This program of study explored the use of a novel CLA-rich soy oil in poultry diets to produce CLA-rich eggs and determine their specific physiochemical properties. In addition, CLA-rich eggs were used to prepare CLA-rich mayonnaise and egg patties in order to determine the extent of CLA-rich egg use as a functional ingredient. The overall objectives were: 1) Describe efficient methodology for the analysis of egg yolk lipids. 2) Determine the CLA accumulation in eggs in layer hens, breeder hens and jungle fowl. 3) Determine the effect of CLA accumulation in egg yolk lipids on fatty acid composition of egg yolk triacylglycerides and phospholipids relative to those in conventional eggs. 4) Determine the effect of CLA in egg yolks on physical, rheological and egg quality properties. 5) Determine the functional effect of CLA rich eggs on the quality of processed food, and their physiochemical properties. This dissertation includes nine chapters on the novel findings from producing CLA-rich eggs. One CLA-rich egg can provide 140 mg additional CLA to the diet, a tablespoon of CLA-rich mayonnaise can provide 1.8 g of CLA, and a fried egg sandwich combining all of these ingredients can provide 2.8 g of CLA. Moreover, this research provided current egg literature with a comprehensive description of yolk lipid modifications that result from CLA incorporation, effects on egg quality, and use of CLA-rich eggs in food production.
Download or read book Egg Nutrition and Biotechnology written by Jeong S. Sim and published by Wallingford, UK : CABI Pub.. This book was released on 2000 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Major research is now directed at improving the nutritional quality of eggs, and at using eggs in other products. Due to the decline in the consumption of eggs in the past few decades, researchers from many disciplines have been lead to look at the egg beyond its traditional food value, and to focus on economically viable biomedical, nutraceutical and ovo-biotechnologies. Written by international experts, this book is based on proceedings of the Second International Symposium on Egg Nutrition and Newly Emerging Ovo-Biotechnologies, held in Banff, Canada, in April 1998. It includes 39 chapters, covering food fats and health, egg consumption, egg lipids and nutrition, ovo-technologies and food safety.
Download or read book Effects of Dietary CLA on Fatty Acid Composition of Egg Yolks and delta 9 delta 6 and delta 5 Desaturase Activities of Livers of Laying Hens written by Irene Karantzeni and published by . This book was released on 2000 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt: Conjugated linoleic acid (CLA) alters the fatty acid composition of chicken eggs. It also decreases hepatic stearoyl-CoA desaturase mRNA in HepG2 cells. The fatty acid composition of egg yolks was investigated as a function of amount of dietary CLA for laying hens. In addition, the activities of [Delta]9-, [Delta]6-, and [Delta]5- desaturases in hen liver were investigated as a function of CLA in the diet. Forty-eight Leghorn laying hens were assigned randomly to one of four dietary treatments formulated to contain 0, 1.25, 2.5, and 5.0% CLA. The fatty acid composition of yolk lipids was altered by dietary CLA, with a decrease in unsaturated fatty acids (palmitoleyl, linolenic, and arachidonic acids). The amount of CLA in eggs increased linearly with amount of dietary CLA. [Delta]9- and [Delta]5- Desaturase activities were lower in livers from hens fed the 5% diet than in livers of hens fed the 0% diet. [Delta]6-Desaturase activity was very low in livers of hens in all groups. In summary, dietary CLA decreases the amount of unsaturated fatty acids in chicken eggs with a corresponding decrease in desaturation activity in the hen liver microsomes.
Download or read book Conjugated Linoleic Acid and Lipid Metabolism written by Kisun Nam Lee and published by . This book was released on 1996 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advances in Conjugated Linoleic Acid Research written by Martin P. Yurawecz and published by The American Oil Chemists Society. This book was released on 1999 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: Interest in conjugated linoleic acid (CLA) has increased substantially in recent years. As one would expect with any evolving scientific area, research to date has provided more questions than answers. This book provides an up-to-date report of work that is still in progress. The editors document the state of knowledge about CLA as the twentieth century draws to a close.
Download or read book Transfer of Dietary Conjugated Linoleic Acid to Egg Yolks of Chickens written by Marisa Chamruspollert and published by . This book was released on 1998 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Results of these experiments show that eggs produced by hens fed 5.0% CLA will contain 310 to 365 mg of CLA per egg. Such eggs could provide substantial CLA to human food, assuming that there are no adverse effects of CLA on quality characteristics of eggs.
