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Turning Meat, Poultry, Eggs, and Dairy Products into Nutraceuticals, Part Three: The Literature of Animal Nutrition Approaches to Increasing Conjugated Linoleic Acid Levels in Eggs, Fluid Milk, Cheese, Yogurt, and Butter as a Part of a Value-Added Functional Foods Strategy

Author:
Stankus, Tony  


Journal:
Journal of Agricultural & Food Information


Issue Date:
2009


Abstract(summary):

In the first of this 3-part series of articles, the debate in the clinical literature over the reality or extent of particular positive health benefits of a putative nutraceutical, CLA, in human subjects was reviewed. The second part of the series [See FSTA 2009-11-Sa3252.] explored the means by which animal scientists and farmers, responding as much to annual sales in the hundreds of millions of dollars in health food stores of seed oil capsules rich in CLAs, as opposed to any conclusive clinical science, are aggressively pursuing ways to feed livestock and birds that would naturally increase the concn. of CLAs per conventional consumer dietary portion of beef, lamb, goat, pork and broiler chicken meat so as to be to be marketed as functional foods. In this 3rd and final installment, animal nutrition means of enhancing CLAs in eggs and in fluid milk, cheese, yogurts, and butter are reviewed. As in the prior parts of this series, the core journals covering this 3rd chapter in the CLA research story are identified for agricultural and food science librarians.


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