CONJUGATED LINOLEIC ACID IN MONGOLIAN GOAT MEAT AND BEEF
https://doi.org/10.25690/VETPAT.2022.48.19.008
Abstract
Nutrients in meat from Mongolian livestock is various and one of them is conjugated linoleic acid (CLA) in meat. CLA is a name of components which are geometrical and organizational isomers (c18:2) of linoleic acid. Recently, there are over 30 isomers of CLA. Two isomers (cis-9, trans-11 and trans-10, cis-12) of them have great importance in health and these 2 isomers are 80 percent of all isomers. CLA is produced by isomerization and biohydrogenation processes of rumen bacteria in ruminants. e CLA content of Mongolian goat meat and beef was determined using gas chromatography in accordance with animal age and meat location. Meat CLA content was 7.5 mg/g in 2-year old goat and 6.4 mg/g in adult goat. In 2-year old goat, CLA content was highest in front leg muscle (8.8 mg/g) and lowest in hind leg muscle (6.5 mg/g). In cattle, CLA content was 5.36-5.86 mg/g in muscle tissue and 6.0-7.3 mg/g in subcutaneous fat. Among muscle tissues, CLA content was higher in backstrap and hind leg muscle, and lower in front leg muscle
About the Authors
L. Tsogtbaatar
Institute of Veterinary Medicine
Russian Federation
Russian Federation
T. Munkhtuul
School of Veterinary Medicine of the Mongolian University of Life Sciences
Russian Federation
Russian Federation
C. Oyuntsetseg
School of Veterinary Medicine of the Mongolian University of Life Sciences
Russian Federation
Russian Federation
G. Gereltsetseg
School of Veterinary Medicine of the Mongolian University of Life Sciences
Russian Federation
Russian Federation
N. V. Mantatova
«Buryat State Agricultural Academy named after V. R. Filippov»
Russian Federation
Russian Federation
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Review
For citations:
Tsogtbaatar L., Munkhtuul T., Oyuntsetseg C., Gereltsetseg G., Mantatova N.V. CONJUGATED LINOLEIC ACID IN MONGOLIAN GOAT MEAT AND BEEF. Russian Journal of Veterinary Pathology. 2022;(2):44-49. (In Russ.) https://doi.org/10.25690/VETPAT.2022.48.19.008
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