The importance of conjugated linoleic acid for meat quality
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The development of functional foods
has led to the investigation of the influence and
incorporation of one or more components with the
functional activities in the different types of food
products, in which the meat and meat products
deserve special attention. This research was
directed towards providing healthy alternatives to
products that have been often identified as the
cause of the different types of diseases. Linoleic
acid contains 18 carbon atoms and as an
unsaturated fatty acid has two cis-double bond at
positions cis-9 and cis-12 (c9, c12)-18:2. It belongs
to the essential ω-6 fatty acids. Conjugation of the
double bonds occurring conjugated linoleic acid
(CLA), which are geometric and positional
isomers of cis and trans (c/c, c/t, t/t or t/c) double
bonds at positions c9 and c11; c10 and c12; c8 and
c10; c7 and c9; and c11 and c13. Of these CLA
isomers in nature are mostly present cis- 9 and
trans- 11 and trans- 10 and cis-12 isomers. In
foods, such as be...ef, milk and milk products in a
large percentage are present c9 and t11
conjugated linoleic acid, while the isomer trans-10
cis-12 is less frequent.
Кључне речи:
CLA / animal nutrition / meat quality / healthИзвор:
International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013, 2013, 17-23Издавач:
- Belgrade : Institute of Meat Hygiene and Technology
Финансирање / пројекти:
- Одабране биолошке опасности за безбедност/квалитет хране анималног порекла и контролне мере од фарме до потрошача (RS-MESTD-Technological Development (TD or TR)-31034)
- Утицај квалитета компонената у исхрани ципринида на квалитет меса, губитке и економичност производње (RS-MESTD-Technological Development (TD or TR)-31011)
Напомена:
- Proceedings
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Marković, Radmila AU - Đorđević, Vesna AU - Baltić, Milan Ž. PY - 2013 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3835 AB - The development of functional foods has led to the investigation of the influence and incorporation of one or more components with the functional activities in the different types of food products, in which the meat and meat products deserve special attention. This research was directed towards providing healthy alternatives to products that have been often identified as the cause of the different types of diseases. Linoleic acid contains 18 carbon atoms and as an unsaturated fatty acid has two cis-double bond at positions cis-9 and cis-12 (c9, c12)-18:2. It belongs to the essential ω-6 fatty acids. Conjugation of the double bonds occurring conjugated linoleic acid (CLA), which are geometric and positional isomers of cis and trans (c/c, c/t, t/t or t/c) double bonds at positions c9 and c11; c10 and c12; c8 and c10; c7 and c9; and c11 and c13. Of these CLA isomers in nature are mostly present cis- 9 and trans- 11 and trans- 10 and cis-12 isomers. In foods, such as beef, milk and milk products in a large percentage are present c9 and t11 conjugated linoleic acid, while the isomer trans-10 cis-12 is less frequent. PB - Belgrade : Institute of Meat Hygiene and Technology C3 - International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013 T1 - The importance of conjugated linoleic acid for meat quality SP - 17 EP - 23 UR - https://hdl.handle.net/21.15107/rcub_veterinar_3835 ER -
@conference{ author = "Marković, Radmila and Đorđević, Vesna and Baltić, Milan Ž.", year = "2013", abstract = "The development of functional foods has led to the investigation of the influence and incorporation of one or more components with the functional activities in the different types of food products, in which the meat and meat products deserve special attention. This research was directed towards providing healthy alternatives to products that have been often identified as the cause of the different types of diseases. Linoleic acid contains 18 carbon atoms and as an unsaturated fatty acid has two cis-double bond at positions cis-9 and cis-12 (c9, c12)-18:2. It belongs to the essential ω-6 fatty acids. Conjugation of the double bonds occurring conjugated linoleic acid (CLA), which are geometric and positional isomers of cis and trans (c/c, c/t, t/t or t/c) double bonds at positions c9 and c11; c10 and c12; c8 and c10; c7 and c9; and c11 and c13. Of these CLA isomers in nature are mostly present cis- 9 and trans- 11 and trans- 10 and cis-12 isomers. In foods, such as beef, milk and milk products in a large percentage are present c9 and t11 conjugated linoleic acid, while the isomer trans-10 cis-12 is less frequent.", publisher = "Belgrade : Institute of Meat Hygiene and Technology", journal = "International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013", title = "The importance of conjugated linoleic acid for meat quality", pages = "17-23", url = "https://hdl.handle.net/21.15107/rcub_veterinar_3835" }
Marković, R., Đorđević, V.,& Baltić, M. Ž.. (2013). The importance of conjugated linoleic acid for meat quality. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013 Belgrade : Institute of Meat Hygiene and Technology., 17-23. https://hdl.handle.net/21.15107/rcub_veterinar_3835
Marković R, Đorđević V, Baltić MŽ. The importance of conjugated linoleic acid for meat quality. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013. 2013;:17-23. https://hdl.handle.net/21.15107/rcub_veterinar_3835 .
Marković, Radmila, Đorđević, Vesna, Baltić, Milan Ž., "The importance of conjugated linoleic acid for meat quality" in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013 (2013):17-23, https://hdl.handle.net/21.15107/rcub_veterinar_3835 .