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Accumulation of biohydrogenation intermediates during in vitro ruminal fermentation of camelina oil-based rations

Published online by Cambridge University Press:  23 November 2017

S.E. Grace ,
A.P. Moloney  and
D.A. Kenny
S.E. Grace*
Affiliation:
Teagasc Grange Beef Research Centre, Dunsany, Co. Meath, Ireland
A.P. Moloney
Affiliation:
Teagasc Grange Beef Research Centre, Dunsany, Co. Meath, Ireland
D.A. Kenny
Affiliation:
UCD School of Agriculture, Food Science and Veterinary Medicine, Belfield, Dublin 4, Ireland
*
Email:sarah.grace@teagasc.ie
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Extract

The myriad putative health benefits of conjugated linoleic acid (CLA) and in particular the cis-9, trans-11 isomer, have stimulated interest in increasing its concentration in food. Ruminant fat is the main dietary source of CLA for humans and CLA is produced in the rumen by incomplete biohydrogenation of dietary linoleic acid (LA). It is now accepted that most CLA is synthesised post-ruminally by desaturation of vaccenic acid (VA) produced during ruminal biohydrogenation of (LA) and linolenic acid (LNA) (Griinari et al., 2000). Enhancement of VA synthesis in the rumen is therefore an important element of strategies to increase CLA concentration in tissue. The objective of this experiment was to determine the effect of controlling the rate of release of oil from camelina seeds, a novel source of both LA and LNA, on the accumulation of intermediates during ruminal biohydrogenation.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2007 , April 2007 , pp. 26
Copyright
Copyright © The British Society of Animal Science 2007

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References

Chow, T.T., Fievez, V., Moloney, A.P., Raes, K., Demeyer, D., & De Smet, S. (2004). Effect of fish oil on in vitro rumen lipolysis, apparent biohydrogenation of linoleic and linolenic acid and accumulation of biohydrogenation intermediates. Animal Feed Science and Technology. 112, 1–12 Google Scholar
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