AI Summary & Key Takeaways
AI InsightAs a result, as consumers continue to be aware of the relationship between diet and health, increased conjugated linoleic acid level of milk may provide new market opportunities for milk and milk products as functional food.
📌 3 Key Takeaways
Abstract
The purpose of this paper is to evaluate nutritional strategies that will increase the concentration of the conjugated linoleic acid in milk to produce functional milk with regard to health benefits in dairy cow. Conjugated linoleic acid isomers are naturel fatty acids in foods obtained from ruminants.The main substrates for biohydrogenation are linoleic acid and linolenic acid, an essential fatty acid. It has been identified 54 different conjugated linoleic acid isomers that have beneficial biological activity. cis-9, trans-11 18:2 and trans-10, cis-12 18: are most bioactive isomers of CLA. In milk fat, the cis-9, trans-11 conjugated linoleic acid is found in major amounts more than trans-10, cis-12 conjugated linoleic acid. Conjugated linoleic acid is first produced as an intermediate product during the biohydrogention in the rumen of dietary linoleic acid and linolenic acid. Another major pathway of conjugated linoleic acid synthesis in dairy cows is endogenous synthesis in the mammary gland. Dietary cis-9, trans-11 conjugated linoleic acid is of great interest due to its health benefits known to a cancer chemopreventive and antiatherogenic. Therefore, many researchers have looked for ways of increasing the amount of conjugated linoleic acid in cow milk. For this pupurpose, researchers have adopted two approaches. The first approach is to make dietary changes to increased the natural conjugated linoleic acid production of cow. The second approach is to feed with mixtures of conjugated linoleic acid isomers protected against microbial biological hydrogenation in the rumen. As a result, as consumers continue to be aware of the relationship between diet and health, increased conjugated linoleic acid level of milk may provide new market opportunities for milk and milk products as functional food.