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|metadata.artigo.dc.title:||Lipids in the diet and the fatty acid profile in beef: a review and recent patents on the topic|
|metadata.artigo.dc.creator:||Chalfun Junior, Antonio|
Oliveira, Dalton M.
Chizzotti, Mario L.
Machado Neto, Otavio R.
Ladeira, Marcio M.
Conjugated linoleic acid
|metadata.artigo.dc.identifier.citation:||CHALFUN JUNIOR, A. et al. Lipids in the diet and the fatty acid profile in beef: a review and recent patents on the topic. Recent Patents on Food, Nutrition & Agriculture, [S. l.], v. 4, n. 2, p. 123-133, 2012.|
|metadata.artigo.dc.description.abstract:||The objective of this review is to report how the use of lipid sources in diets for ruminants can affect the fatty acid profile of beef. In addition, recent patents that can be utilized to alter the fatty acid profile in the meat, or which concern the synthesis of conjugated fatty acids will be reviewed. The industrial production of conjugated linoleic acid (CLA) has already started and the commercial products present isomers cis-9, trans-11; trans-9, cis-11; and trans-10, cis-12. Patents on the biological synthesis of isomer C18:2 cis-9, trans-11 from the linoleic acid have also been published. However, the economic production of CLA in industrial scale is a difficult process. Most of the patents published for CLA production utilize bacteria of the genera Bifidobacterium sp. and Propionibacterium sp. Lipid supplementation, with the objective to improve the fatty acid profile of beef, can be done through the use of patented products, such as genetically modified oilseeds and calcium soaps of fatty acids.|
|Appears in Collections:||DBI - Artigos publicados em periódicos|
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