A Comparison of the Effects of Dietary Conjugated Linoleic Acid Contents, Cholesterol, Lipid Oxidation and Drip Loss in Pork Loin and Chicken Breast

Hur, Sun; Park, Gu Boo; Joo, Seon-Tea

doi:10.1111/j.1745-4573.2007.00082.x

Cited by 6 publications

(8 citation statements)

References 21 publications

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“…Moreover, Du & Ahn (2002) also showed that up to 10 g CLA kg −1 had not caused an effect on the hardness of broiler meat. More recently, Hur et al. (2007) found that drip loss was not changed by using dietary CLA in both swine loin and chicken breast irrespectively on dietary CLA levels.…”

Section: Discussionmentioning

confidence: 98%

Dietary conjugated linoleic acid (CLA) for finishing Nile tilapia

Santos

Furuya

Silva

et al. 2011

Aquaculture Nutrition

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A 8‐week feeding trial was conducted to evaluate the nutritional value of dietary conjugated linoleic acid (CLA) for finishing Nile tilapia evaluating its effects on growth performance, whole body and filet compositions, fatty acid composition, plasma lipid parameters, filet texture, liquid loss and holding capacity. Triplicate groups of Nile tilapia were hand‐fed until apparent satiation on diets in which CLA oil was supplemented at 0 (control), 5 or 10 g kg−1. No differences were observed on weight gain, feed intake, feed/gain ratio, protein efficiency ratio, hepatosomatic index, visceral fat, filet yield and survival between treatments. Fish‐fed CLA diets had increased whole body crude protein and reduced filet lipid content. The total plasma cholesterol and triacylglycerol decreased with CLA supplementation. Neither 5 nor 10 g kg−1 dietary CLA improved liquid‐holding capacity and filet texture when compared with fish fed the control diet. Fish‐fed dietary CLA showed lower whole body and filet C18:3(n‐6), C18:3(n‐3) and C20:2(n‐6) levels and higher levels of C18:0. CLA deposition in filet and whole body (16 mg–235 mg g−1 of tissue) are higher than presented in natural sources of CLA, proving to be a great product to increase CLA consumption by humans.

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Section: Discussionmentioning

confidence: 98%

Dietary conjugated linoleic acid (CLA) for finishing Nile tilapia

Santos

Furuya

Silva

et al. 2011

Aquaculture Nutrition

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“…Cholesterol derivatives can be detected and quantified by either FID or MS (Fenton 1992; Abidi 2001; Shimada and others 2001). The FID gives good sensitivity and a wide range of linearity, and it is widely used for cholesterol determination in foods including meat and poultry products (Kovacs and others 1979; Fenton 1992; Richardson and others 1994; Rodriguez‐Palmero and others 1994; King and others 1998; Paleari and others 1998; Toivo and others 2001; Hur and others 2007; Isidorov and Szczepaniak 2009; Cannata and others 2010). In recent years, the MS detector has become increasingly important for both GC and HPLC to provide better quantitative information when cholesterol co‐elutes with other unsaponifiable compounds (Fenton 1992; Abidi 2001; Shimada and others 2001; Bowden and others 2009).…”

Section: Cholesterol Analytical Methods In Meat and Poultry Productsmentioning

confidence: 99%

“…In general, raw poultry meat has approximately 27 to 90 mg cholesterol/100 g and cooked poultry meat contains around 59 to 154 mg/100 g (Chizzolini and others 1999; Bragagnolo 2009). Poultry has a comparable cholesterol content to that of beef and pork (Horbariczuk and others 1998; Paleari and others 1998; Chizzolini and others 1999; Piironen and others 2002; Rule and others 2002; Hur and others 2007; Bragagnolo 2009); however, a statistically meaningful comparison could not be made. A significant factor affecting cholesterol content of poultry is type of retail cut because of the difference between dark and white chicken meat and the presence of skin in many retail cuts.…”

Section: Cholesterol Content Of Meat and Poultrymentioning

confidence: 99%

“…Such an increase in cholesterol content is probably caused by the presence of bone marrow, which is similar to mechanically deboned beef (Kunsman and others 1981). Dietary treatments, such as feed rations, also have been studied extensively in an effort to improve lipid quality and decrease cholesterol content in poultry meats (Konjufca and others 1997; Ayerza and others 2002; Ponte and others 2004, 2008; Hur and others 2007; Simsek and others 2009).…”

Section: Cholesterol Content Of Meat and Poultrymentioning

confidence: 99%

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Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry

Dinh

Thompson

Galyean

et al. 2011

Comp Rev Food Sci Food Safe

104

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Available data for cholesterol content of beef, pork, poultry, and processed meat products were reported. Although the cholesterol concentration in meat and poultry can be influenced by various factors, effects of animal species, muscle fiber type, and muscle fat content are focused on in this review. Oxidative red muscles tend to have greater total lipid and cholesterol contents, although differences in the same types of muscles or cuts have been reported. Moreover, contradictory results among various studies suggest that unless there are pronounced changes in muscle structure and composition, cholesterol content is unlikely to be affected. Second, multiple issues in cholesterol analysis, including sample preparation, detection, and quantification, were evaluated. Cholesterol content of meat and poultry has been determined mostly by colorimetry and chromatography, although the latter has become predominant because of technological advances and method performance. Direct saponification has been the preferred method for hydrolyzing samples because of cost‐ and time‐effectiveness. The extraction solvent varies, but toluene seems to provide sufficient recovery in a single extraction, although the possible formation of an emulsion associated with using toluene requires experience in postsaponification manipulation. The most commonly used internal standard is 5α‐cholestane, although its behavior is not identical to that of cholesterol. Cholesterol can be analyzed routinely by gas chromatography (GC)‐flame ionization detector without derivatization; however, other methods, especially high‐performance liquid chromatography (HPLC) coupled with different detectors, can also be used. For research purposes, HPLC‐ultraviolet/Visible/photodiode array detector with nondestructiveness is preferred, especially when cholesterol must be separated from other coexisting compounds such as tocopherols. More advanced methods, such as GC/HPLC‐isotope dilution/mass spectrometry, are primarily used for quality control purposes.

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“…10 In humans, CLAs possess anticarcinogenic, 9 antiatherogenic, 11 and antidiabetogenic activities 12 and regulate energy metabolism and immune responses. 13 In pigs, CLA has demonstrated antioxidant activity 14 and may be responsible for changes in whole-body fat deposition. 15 The addition of CLA to pig diets modified the type and concentration of other fatty acids and increased the concentration of CLA in the meat.…”

Section: Introductionmentioning

confidence: 99%

Conjugated linoleic acid supplementation does not improve boar semen quality and does not change its fatty acid profile

et al. 2017

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The aim of this study was to evaluate the effects of adding conjugated linoleic acid (CLA) to boar diets on semen production and characteristics, the fatty acid profile of spermatozoa, and on testicle and boar carcass parameters. Ten lean-type terminal-line (Yorkshire × Landrace × Pietrain) adult boars were randomly assigned to one of two treatments: (1) a control diet and (2) the same diet with 1 % CLA. The research was conducted in Mexico, and animals were exposed to ambient temperatures between 13.5 and 26.3 °C. Boars were ejaculated twice per week during a 12-week period to examine semen production and characteristics. The results suggest that supplementation of boar diets with CLA did not affect the spermatozoa fatty acid profile, semen volume, sperm concentration, viability, or motility, nor did it cause abnormal sperm morphology. Compared to controls, boars fed a CLA diet had a higher seminal pH and increased backfat thickness. In summary, this study indicates that CLA addition in boar diet does not change the semen characteristics or fatty acid profile of spermatozoa; however, it increases backfat thickness in sexually mature boars.Keywords: Semen quality; Backfat thickness; Testicular characteristics. IntroductionSemen quality, including ejaculate volume, sperm concentration, and percentages of sperm mortality and abnormality, determines the economic value of boars. 1 Polyunsaturated fatty acids (PUFAs), mainly ω-3 and ω-6 acids, are abundant in the plasma membrane of boar spermatozoa 2 and provide the sperm plasma mem- Conjugated Cite this as:Zamora-Zamora V, Figueroa-Velasco JL, Cordero-Mora JL, Nieto-Aquino R, García-Contreras AC, Sánchez-Torres MT, Carrillo-Domínguez S, Martínez-Aispuro JA. Conjugated linoleic acid supplementation does not improve boar semen quality and does not change its fatty acid profile. Veterinaria México OA. 2017;4(3).

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A Comparison of the Effects of Dietary Conjugated Linoleic Acid Contents, Cholesterol, Lipid Oxidation and Drip Loss in Pork Loin and Chicken Breast

Cited by 6 publications

References 21 publications

Dietary conjugated linoleic acid (CLA) for finishing Nile tilapia

Dietary conjugated linoleic acid (CLA) for finishing Nile tilapia

Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry

Conjugated linoleic acid supplementation does not improve boar semen quality and does not change its fatty acid profile

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