Factors Affecting Conjugated Linoleic Acid Content of Milk - A Review Kewalramani Neelam*, Dhiman T.R.1, Kaur Harjit Dairy Cattle Nutrition Division National Dairy Research Institute Karnal-132 001, India *Reprint request: Dr. Neelam Kewalramani, Tel: +91-184-2259052, E-mail: neelam@ndri.hry.nic.in
Abstract Conjugated Linoleic acid (CLA) is a mixture of positional and geometric isomers of linoleic acid (18:2) which contains conjugated unsaturated double bond. It is produced in the rumen during the biohydrogenation process. Recently CLA has been found to have many health benefits. It is known to be anticarcinogenic in nature and also helps in the inhibition of the development of atherosclerosis in animals. The milk and milk products from ruminant origin are rich sources of CLA. However, CLA content of milk depends on the type of feed provided to the animals. Therefore, feeding practices which enhance the CLA content of milk have been reviewed in the present paper. Apart from this, various other factors like dairy cows management system, age and breed of the animal also influence the milk CLA content. It is suggested that future research is required to focus on the parameters which enhance the CLA content of milk and milk products. Top Key words CLA, Milk, Cow, Anticarcinogen, Atherosclerosis. Top |
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