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conjugated linoleic acid/avena sativa

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4 results

Microbially safe utilization of non-inactivated oats (Avena sativa L.) for production of conjugated linoleic acid.

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A microbially safe process for the enrichment of conjugated linoleic acid (CLA) in oats was developed. The process consists of hydrolysis of oat lipids by non-inactivated oat flour, followed by propionibacterium-catalyzed isomerization of the resulting free linoleic acid to CLA. The first stage was

Enrichment of conjugated linoleic acid in oats (Avena sativa L.) by microbial isomerization.

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A method for microbial isomerization of oat linoleic acid to conjugated linoleic acid (CLA) was developed. The method includes hydrolysis of oat lipids in aqueous flour slurries by the endogenous oat lipase. Then, the flour slurry containing free linoleic acid is utilized as a substrate for the

Dietary supplementation of plant bioactive-enriched aniseed straw and eucalyptus leaves modulates tissue fatty acid profile and nuggets quality of lambs

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Utilization of low-input feed resources rich in plant bioactive compounds is a promising strategy for modulating the fatty acid profile in ruminant products. They manipulate microbes involved in rumen biohydrogenation and increase the accumulation of desirable fatty acids at the tissue level.

Milk fatty acid composition of cows fed a total mixed ration or pasture plus concentrates replacing corn with fat.

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Thirty-one Holstein cows (six ruminally cannulated) were used to evaluate milk fatty acids (FA) composition and conjugated linoleic acid (CLA) content on three dietary treatments: 1) total mixed rations (TMR), 2) pasture (Avena sativa L.) plus 6.7 kg DM/d of corn-based concentrate (PCorn), and 3)
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