Chapters authored
Bovine Feed Manipulation, Enhancement of Conjugated Linoleic Acid and Its Bioavailability
Diet is a pivotal contributing factor to the onset and progression of some chronic ailments nowadays. The conjugated linoleic acid (CLA), a bioactive component of ruminant fat, introduces more elucidates what we know polyunsaturated fats and diseases. CLA, a mixture of isomers c9, t11 and t10, c12, is the most abundant ranging from 80 to 90% of total CLA isomers and account for most known health benefits. Dairy milk and meat are the major dietary sources of CLA, and its concentration is of great interest to human health. The biofunctionalities of CLA from enriched dairy products are major attributes in the context of a substance present in our everyday diet. Thus, dietary modifications in animal feed, synthetic and microbial production have been made to increase CLA intake to enhance its clinical manifestations. However, the bioavailability and distribution of enriched or supplemented CLA has not been fully elucidated because of its response variation in different animal models. This chapter deals with different dietary sources, availability, enhancement of CLA in dairy products and its positive manifestation against different maladies. In conclusion, it is feasible to produce CLA-enriched dairy products with acceptable storage and sensory characteristics while deriving its nutritional benefits.
Part of the book: Bovine Science