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Development of Conjugated Linoleic Acid and C18:1 content during in vitro rumen fermentation of dried and green forage
- Source :
- Italian Journal of Animal Science, Vol 2, Iss 1S, Pp 210-212 (2011)
- Publication Year :
- 2011
- Publisher :
- Taylor & Francis Group, 2011.
-
Abstract
- Milk and dairy products contain important compounds which are strongly related to the kind and quality of feeds. Milk fat is a source of potential anticarcinogens as the conjugated linoleic acid (CLA) isomers. Cis9, trans11 CLA is the major isomer, named “rumenic acid” (RA), because is synthesised during rumen fermentation by Butyrivibrio fibrisolvens that isomerise linoleic acid to conjugated isomers. Next step of biohydrogenation is the reduction to trans11 C18:1 (vaccenic acid, VA). During rumen fermentation, also, trans C18:1 fatty acids can be synthesised as a result of polyunsaturated fatty acids reduction, some of them responsible for milk fat depression in dairy cows.........
- Subjects :
- forage, rumen fermentation, trans fatty acids, CLA.
Animal culture
SF1-1100
Subjects
Details
- Language :
- English
- ISSN :
- 15944077 and 1828051X
- Volume :
- 2
- Issue :
- 1S
- Database :
- Directory of Open Access Journals
- Journal :
- Italian Journal of Animal Science
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.7060b5bdc28644b19c94abfc875e68f2
- Document Type :
- article
- Full Text :
- https://doi.org/10.4081/ijas.2003.s1.210