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Altering the composition of ruminant-derived foods for improved human health

Shingfield, Kevin J.; Viitala, Sirja; Leskinen, Heidi and Vilkki, Johanna (2010) Altering the composition of ruminant-derived foods for improved human health. Paper at: Plant breeding and management for human nutrition - How we can produce more healthful crops and food products? NJF seminar 419, Forssa, Finland, 10-11 June 2010.

[img] Microsoft Word - Published Version - English

Online at: http://www.njf.nu/filebank/files/20110126$171900$fil$B667IptqdoxZr6f40evH.pdf


Nutritional regulation of milk and meat fatty acid composition has been the subject of
intense research during the last few decades. Considerable progress has been made
towards understanding the role of diet on enhancing the nutritional value of ruminantderived
foods while more recent studies have attempted to elucidate the molecular
mechanisms underlying the changes in milk and tissue lipid fatty acid composition in
ruminants. Diet is the major environmental factor influencing the CLA content of
ruminant milk whilst the effects of genotype, stage of lactation and parity are
relatively minor (Palmquist el al. 2005). Concentrations of CLA in ruminant meat are
dependent on diet, gender, slaughter weight and breed with evidence of variable
enrichment between tissues.

EPrint Type:Conference paper, poster, etc.
Type of presentation:Paper
Keywords:milk, fatty acids, CLA
Subjects: Food systems > Food security, food quality and human health
Research affiliation: Finland > Luke Natural Resources Institute
Related Links:http://www.mtt.fi/english
Deposited By: Koistinen, Riitta
ID Code:18290
Deposited On:10 Feb 2011 11:00
Last Modified:10 Feb 2011 11:00
Document Language:English
Refereed:Not peer-reviewed

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