TY  - JOUR
T1  - Conjugated Linoleic Acid (CLA) in Samples of Beef and Factors That Affect
AU - Gamez, Jose Luis de la Cruz AU - Ramirez, Jose A. Toca AU - Torres, Esperanza Herrera AU - Ortiz, Manuel Murillo AU - Rivera, Juan Ramon Esparza AU - Carreon, Francisco O. Carrete 
JO  - Agricultural Journal
VL  - 9
IS  - 2
SP  - 103
EP  - 107
PY  - 2014
DA  - 2001/08/19
SN  - 1816-9155
DO  - aj.2014.103.107
UR  - https://makhillpublications.co/view-article.php?doi=aj.2014.103.107
KW  - Beef
KW  -conjugated linoleic acid isomers
KW  -breed
KW  -gender
KW  -age
KW  -diet
AB  - The positive sensory and nutritious attributes of ruminant 
  meat have been overshadowed in recent years by the perception involving a high 
  contribution of saturated fat to the diet with negative health effects. However 
  along with dairy products, beef has been the largest source of Conjugated Linoleic 
  Acid (CLA) which could have several benefits for human health. This study evaluated 
  in laboratory data from 50 beef samples taken at random from a beef slaughtering 
  plant of Federal Inspection type (TIF) for CLA determination, using the Gas 
  Chromatography method (GC), the impact of factors related to animals (feeding 
  system, feed type, sex, age, breed and origin) on the CLA proportion in the 
  longissimusdorsi muscle. Among these factors, only significant differences (p<0.05) 
  were found for the origin of the animals in the proportion of CLA content in 
  different places of origin. However, intrinsic factors (breed, age, sex and 
  type of muscle) could modulate the CLA proportion in beef from 24-47%. The specific 
  biological properties of these isomers should determine the understanding and 
  consequences in the variations of intramuscular CLA isomers for health of consumers.
ER  -