Effect of increasing conjugated linoleic acid content on
carcass characteristics of sheep

Division of Nutritional Biochemistry, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK

Publication date: 2004-08-30

Corresponding author

Z. C. T. R. Daniel

Division of Nutritional Biochemistry, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK

J. Anim. Feed Sci. 2004;13(Suppl. 1):677-680

DOI: https://doi.org/10.22358/jafs/74088/2004

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KEYWORDS

conjugated linoleic acid

sheep

carcass

ABSTRACT

Fat-reduction effects of conjugated linoleic acid (CLA) have been documented in rodents and pigs. Growing lambs were fed three levels of CLA or Megalac (MEG) which was fed to control for energy content. In adipose tissue, the proportions of both CLA isomers increased with CLA supplementation fed but not with Megalac inclusion. A similar dose accumulation with increasing CLA was seen for the trans-10, cis-12 isomer in samples of L. dorsi muscle. However, although the tissues had been enriched with CLA, there was no evidence of a fat reduction in these sheep.

CITATIONS (1):

Performance and tissue fatty acid profiles in veal calves fed diets supplemented with conjugated linoleic acids
Milan Marounek, Věra Skřivanová, Alena Výborná, Dagmar Dušková
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1230-1388

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