• Food Science of Animal Resources
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• v.21 no.3
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• pp.215-226
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• 2001

The CLA used to add in diet was chemically synthesized by alkaline isomerization method with corn oil. To investigated the effects of conjugated linoleic acid(CLA) added diet feeding on CLA accumulation and blood characteristics of pork, a total of 64 Landrace was fed both CLA-free and CLA-added(0.3, 0.6 and 0.9%) diet for 1∼4 weeks. Cholesterol compositions in blood and CLA contents and fatty acid compositions of loin, belly, bone and skin were determined at 1, 2, 3 and 4 weeks after CLA added at fed. The HDL content in blood of all treatments was higher(P<0.05) than that of control and that of treatment 3 was higher(P<0.05) than that of other treatments among the CLA feeding periods. Palmitic, stearic and linolenic acids composition of loin and belly was increased but oleic, linoleic and arachidonic acids composition of them was decreased according to increasing the CLA feeding periods. CLA contents of loin and belly were higher than that of control and increased according to increasing the quantity of CLA and CLA feeding periods. CLA contents of bone and skin were higher than that of control, too. CLA content of skin was higher than that of bone. It was suggested that CLA could be accumulated in loin, belly, bone and skin by dietary CLA supplementation, and the CLA concentration and fatty acid composition in muscle could be affected by CLA level in diet and feeding period.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.7
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• pp.1011-1017
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• 2002

Conjugated linoleic acids (CLA) have been shown to decrease body fat content of individually-housed pigs but little is known about the responses under commercial conditions. Two studies were conducted to evaluate the effect of CLA under commercial conditions using contemporary genotypes. The experimental designs were similar between the two sites. Briefly, the studies were 2${\times}$2 factorial designs with the respective factors being sex (boar and gilt) and supplemental dietary CLA (0 and 4 g/kg). The studies involved 16-20 pens of pigs with 4-5 pens of each sex${\times}$CLA group. The first study was conducted with 144 pigs in 16 pens consuming a pelleted feed for 6 weeks at Bunge Meat Industries, Corowa, NSW. In the second study, 160 pigs were obtained from a commercial source and put into 20 pens in simulated commercial conditions and fed a mash diet for 7 weeks at Medina Research Station, WA. In Study 2 some aspects of meat quality were also investigated. Data from Study 1 showed that, although CLA had no significant effect upon feed intake and daily gain, the small changes in both resulted in a reduction in (-0.10 g/g, p=0.10) feed conversion ratio (FCR). While there was no significant effect of CLA on ultrasonic backfat depths, there was a significant decrease in carcass P2 (-1.0 mm, p=0.014) and estimated carcass fat (-7 g/kg, p=0.049). In the study conducted at Medina CLA had no significant effect upon feed intake, feed:gain or most measures of back fat. The exception was that dietary CLA decreased the rate of accumulation of fat at the shoulder, particularly in gilts, resulting in a significantly lower amount of shoulder fat at slaughter (-1.3 mm, p=0.044). CLA tended to increase dressing percentage although this was not significant (+0.5%, p=0.14). Meat from CLA treated pigs tended to be darker (p=0.12) and had a higher ultimate pH (p=0.06). These data suggest that under commercial conditions dietary CLA can improve growth performance and decrease P2 in pigs of an improved genotype, particularly gilts.

• Journal of Microbiology
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• v.45 no.3
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• pp.199-204
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• 2007

The objective of this study was to evaluate the effect of soluble carbohydrates (glucose, cellobiose), pH (6.0, 6.5, 7.0), and rumen microbial growth factors (VFA, vitamins) on biohydrogenation of linoleic acid (LA) by mixed rumen fungi. Addition of glucose or cellobiose to culture media slowed the rate of biohydrogenation; only 35-40% of LA was converted to conjugated linoleic acid (CLA) or vaccenic acid (VA) within 24 h of incubation, whereas in the control treatment, 100% of LA was converted within 24 h. Addition of VFA or vitamins did not affect biohydrogenation activity or CLA production. Culturing rumen fungi at pH 6.0 slowed biohydrogenation compared with pH 6.5 or 7.0. CLA production was reduced by pH 6.0 compared with control (pH 6.5), but was higher with pH 7.0. Biohydrogenation of LA to VA was complete within 72 h at pH 6.0, 24 h at pH 6.5, and 48 h at pH 7.0. It is concluded that optimum conditions for biohydrogenation of LA and for CLA production by rumen fungi were provided without addition of soluble carbohydrates, VFA or vitamins to the culture medium; optimum pH was 6.5 for biohydrogenation and 7.0 for CLA production.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.135-145
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• 2004

The CLA used to add in diet was chemically synthesized by alkaline isomerization method with corn oil. Pigs were divided into 5 treatment groups (4 pigs/group) and subjected to one of five treatment diets (0, 1.25％ CLA for 2weeks, 2.5％ CLA for 2weeks, 1.25％ CLA for 4weeks and 2.5％ CLA for 4weeks, CLA diets; total fed diets) before slaughter. Pork loin were collected from the animals (110kg body weight) slaughtering at the commercial slaughter house. Manufacture press ham using CLA accumulated pork loin were vacuum packaged and then stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. Samples were analyzed for texture characteristics, sensory evaluation, fatty acid composition and CLA content. There was no significant difference in texture among control and CLA treatment groups. It was not clearly changed by storage time. No remarkable differences were found in sensory properties (color, flavor, texture and acceptability) between control and CLA treatment groups. It was not clearly changed by the passage of storage time. In the change of fatty acid composition, the contents of oleic, linoleic and arachidonic were decreased by dietary CLA-supplementation, whereas the increase level of CLA-supplementation resulted in the higher palmitic and stearic acid than control. As dietary CLA was increased in feed, the content of CLA in pork was increased.

• Korean Journal of Organic Agriculture
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• v.25 no.1
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• pp.219-231
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• 2017

The aim of this study was to determine the effects of feeding of different organic diets (based on fatty acid contents) on CLA and fatty acid concentration of raw milk. Total two hundred and ninety Holstein cows were divided into control, treatment 1 and treatment 2 groups according to the parity and milk yield. Control diet was contained higher C16:00, C18:2 and SFA. Treatment 1 diet was higher in C18:1, C18:2, UFA and treatment 2 diet was higher in MUFA and C18:3 and PUFA. The results indicated that the C16:0 concentration in raw milk was greater in the group of treatment 2 than in control and treatment 1 (p<0.05). The concentration of CLA in treatment 2 was higher compared to treatment 1 and control groups (p<0.05). The ration of n-3/n-6 was higher in treatment 2 group compared with control and treatment 1 (p<0.05). In conclusion, feeding 100% of grass feed for dairy cows increases CLA and n-3 content in milk. From now on, basis on our study, development of functional milk will increase a health of children and old people.

• Journal of Life Science
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• v.18 no.9
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• pp.1212-1218
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• 2008

The synergistic effect of conjugated linoleic acid (CLA) and $\gamma$-oryzanol (OZ) on the reduction of visceral and body fats was investigated in mice. Female ICR mice, 10 weeks of age, were acclimated for one week and then randomly divided into 5 treatment groups by body weights: Control (70 ${\mu}l$ olive oil + 30 ${\mu}l$ CLA), CLA-OZ 1 (70 ${\mu}l$ olive oil + 30 ${\mu}l$ CLA + OZ 0.5 mg), CLA-OZ 2 (70 ${\mu}l$ olive oil + 30 ${\mu}l$ CLA + OZ 1.0 mg), OZ (100 ${\mu}l$ olive oil + OZ 1.0 mg), and Olive oil (100 ${\mu}l$ olive oil). Samples were daily intubated, p.o., for 4 weeks. Food and water were ad libitum. Four weeks later, mice were sacrificed by neck dislocation, followed by measuring whole body weight, empty carcass weight (ECW), which is weight without organs and visceral fats, visceral fats, body fats and protein content. Mice treated with CLA (control) sample maintained significantly, p<0.05, lower whole body weight, ECW, visceral and body fats, relative to mice treated with olive oil sample, indicating that CLA reduces the visceral and body fats. The CLA-OZ 1 treatment significantly reduced, p<0.05, visceral and body fats as compared to OZ treatment, but not significantly different from control treatment.Meanwhile, CLA-OZ 2-treated mice maintained significantly, p<0.05, lower visceral and body fats than control and OZ-treated mice. Protein contents in mice were not affected by any other treatments. These results suggest that OZ enhanced the reduction of visceral and body fats in mice by CLA.

• Journal of Nutrition and Health
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• v.37 no.3
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• pp.182-192
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• 2004

Conjugated linoleic acid (CLA) is the mixture of positional and geometric isomers of linoleic acid (LA), which is found abundantly in dairy products and meats. This study was performed to investigate the anticarcinogenic effect of CLA in HepG2 hepatoma cells. HepG2 cell were treated with LA and CLA at the various concentrations of 10, 20, 40, 80 uM each at different incubation times. After each incubation times, cell proliferation, fatty acids incorporation into cell, peroxidation and postaglandin E$_2$ (PGE$_2$) and thromboxane $A_2$ (TXA$_2$) for the eicosanoid metabolism were measured. LA treated HepG2 cells were increased cell growth 6 - 70％ of control whereas CLA increased cell death the half of those in LA group (p 〈 0.001). LA and CLA were incorporated very well into the cellular membranes four times higher than in control according to concentration and longer incubation times. Moreover, LA synthesized significantly arachidonic acids corresponding with LA concentration compared to CLA supplementation. The supplementation with LA increased intracellular lipid peroxides concentration corresponding with LA concentration and five times higher than those in CLA significantly at any incubation times (p 〈 0.001). PGE$_2$ and TXA$_2$ levels were three to twenty times lower in condition of CLA treatments than LA, respectively. Overall, the dietary CLA might change the HepG2 cell growth by the changes of cell composition, production of lipid peroxide. Since CLA have not changed the levels of arachidonic acid of cell membrane, which was sources of eicosanoids, eicosanoid synthesis was not increased in CLA compared to LA. Our results was suggest CLA has a possibility to protect the progress of atherosclerosis because CLA does not produce lipid production and endothelial contraction factors in liver.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.9
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• pp.1271-1277
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• 2008

The effects of feeding soybean oil (SBO) or rumen protected conjugated linoleic acid (RP-CLA) on CLA accumulation in milk, and performance of lactating dairy cows were studied. Twenty four Holstein Friesian crossbred lactating dairy cows, averaging $126{\pm}45days$ in milk, $15.6{\pm}2.43kg$ of milk and $452{\pm}51kg$ body weight were stratified randomly and assigned in a randomized complete block design (RCBD) to three treatments of 8 cows each. The treatments were control, 150 g of SBO and 150 g of RP-CLA supplementation. Performance parameters showed that DM intake, NELP intake and body weight change were similar across treatments, while CP intake was decreased by SBO and RP-CLA supplementation. Milk yield and milk composition were not significantly different among treatments, except for milk fat percentage and fat yield which were significantly decreased by 27% (p<0.05) and by 28% (p<0.01), respectively, by RP-CLA supplements compared with control treatment. Feeding RP-CLA reduced 3.5% FCM compared with the other treatments (p<0.003). Both SBO and RP-CLA supplementation reduced ${\geq}C18:0$ and CLA concentration in milk fat.

• Journal of Microbiology and Biotechnology
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• v.14 no.2
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• pp.411-414
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• 2004

Although conjugated linoleic acid (CLA) exerted potent antitumor activities in several animal models, application of CLA as a bioactive ingredient has been limited due to its hydrophobicity. This study was designed to determine the antitumor activity of arginine-CLA complex (Arg-CLA), a hydrophilic form of CLA. Mouse forestomach cancer was induced by gavage with benzo(a)pyrene (B(a)p) for 4-weeks prior to Arg-CLA (0.2 and 0.5％) feeding. Complete necropsies were performed to determine the number, size and locations of all the forestomach tumors at 20 weeks post-B(a)P administration. All mice in the B(a)P group developed tumors, and tumor incidences were decreased by 31 ％ and 44％ in 0.2％ and 0.5％ Arg-CLA-fed groups, respectively, whereas no decrease was observed when Arg or com oil was given alone. Our results suggest that Arg-CLA suppresses mouse forestomach cancer.

• Journal of Animal Science and Technology
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• v.48 no.4
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• pp.521-532
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• 2006

An in vitro study was conducted to examine the effect of addition level of carbohydrates on fermentation characteristics, and bio-hydrogenation of unsaturated fatty acids by mixed rumen bacteria when incubated with soybean oil or flaxseed oil. Four levels(0%, 0.3%, 0.6% and 0.9%, w/v) of the mixed carbohydrates(glucose, cellobiose, soluble starch, 1:1:1, in weight basis) and oil sources(soybean or flaxseed oil, 60mg in 150ml culture solution) were added to the mixed solution of strained rumen fluid with artificial saliva(1:4, v/v), and incubated anaerobically for 12 hours at 39℃. pH and ammonia-N concentration were lower by increasing the substrate levels at all incubation periods(P<0.05～P<0.001). The propionate proportion increased(P<0.001), but acetic acid and butyric acid decreased(P<0.001) with the substrate level at 6 and 12 h incubations. Oil sources did not influence the proportions of individual VFA. At the end of incubation, the proportions of C18:0(P<0.01), C18:1(P<0.001) and trans-11C-18:1(P<0.01) were reduced but those of C18:2(P<0.001) and C18:3(P<0.01) were enhanced by the addition of flaxseed oil compared to addition of soybean oil. The proportions of C18:0 and total CLA were reduced(P<0.01) but those of trans-11-C18: (P<0.05) and C18:2(P<0.01) were increased with the substrate level when incubated with soybean oil or flaxseed oil. There were interactions(P<0.05) in the proportions of C18:1, C18:2 and C18:3(P<0.01) between oil source and substrate level. The proportions of cis-9, trans-11-CLA and trans-10, cis-12-CLA tended to reduce with substrate level, although there was no significant difference between treatments.