Turning Meat, Poultry, Eggs, and Dairy Products Into Nutraceuticals, Part Two: The Literature of Animal Nutrition Aimed at Increasing Conjugated Linoleic Acid Levels in Beef, Lamb, Goat, Pork, and Broilers as a Part of a Value-Added Functional Foods Strategy

In the first of this three-part series of articles, the debate in the clinical literature over the reality or extent of particular positive health benefits of a putative nutraceutical, conjugated linoleic acids (CLAs), in human subjects was reviewed. In this second article, the means by which animal scientists and farmers—responding as much to annual sales in the hundreds of millions of dollars in health food stores of seed oil capsules rich in CLAs, as opposed to any conclusive clinical science—are aggressively pursuing ways to feed livestock that would naturally increase the concentration of CLAs per conventional consumer dietary portions, essentially allowing beef, pork, lamb, goat, and broiler meat to be marketed as functional foods is reported. In all three installments in this series, the core journals covering developments in CLA-related research are identified for agricultural and food science librarians. [ABSTRACT FROM AUTHOR]