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The occurrence of conjugated linoleic acid in the milk of dairy cows

Published online by Cambridge University Press:  20 November 2017

A.L. Lock  and
P.C. Garnsworthy
A.L. Lock
Affiliation:
The University of Nottingham, Division of Agriculture and Horticulture, Sutton Bonington Campus, Loughborough LE12 5RD, UK
P.C. Garnsworthy
Affiliation:
The University of Nottingham, Division of Agriculture and Horticulture, Sutton Bonington Campus, Loughborough LE12 5RD, UK
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Extract

Conjugated linoleic acid (CLA) refers to a group of positional and geometric isomers (cis/trans-9-11 or cis/trans-10-12) of linoleic acid (cis-9, cis-12-octadecadienoic acid). CLA is formed in the rumen by the anaerobic bacteria Butyrivibrio fibrivsolvens as an intermediate step in biohydrogenation of unsaturated fatty acids. CLA has recently gained considerable attention due to its anticarcinogenic and antioxidative properties (Belury, 1995). Therefore, it may be desirable to increase the level of CLA in milk as a health benefit in human nutrition. The concentration of CLA in milk fat and milk products has been reported to vary considerably (Lin et al, 1995). However little work has been conducted under UK conditions. The objective of this work was to study changes in CLA content of cows’ milk throughout the year and investigate the influence of various performance measures on CLA content and yield.

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Programme
Information
Proceedings of the British Society of Animal Science , Volume 1999 , 1999 , pp. 209
Copyright
Copyright © The British Society of Animal Science 1999

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References

Belury, M.A. 1995. Conjugated dienoic linoleate: a polyunsaturated fatty acid with unique chemoprotective properties. Nutrition Reviews 53: 83–89.CrossRefGoogle ScholarPubMed
Lin, H., Boylston, T.D., Chang, M.J., Luedecke, L.O. and Shultz, T.D. 1995. Survey of the conjugated linoleic acid contents of dairy products. Journal of Dairy Science 78: 2358–2365.CrossRefGoogle ScholarPubMed