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dc.contributor.authorSTANTON, CATHERINE*
dc.contributor.authorLawless, Fergal*
dc.contributor.authorMurphy, John*
dc.contributor.authorAherne, Seamus*
dc.contributor.authorDevery, Rosaleen*
dc.contributor.authorO'Shea, Marianne*
dc.date.accessioned2017-08-02T15:26:39Z
dc.date.available2017-08-02T15:26:39Z
dc.date.issued2000-09-01
dc.identifier.citationStanton, C., Lawless, F., Murphy, J., Aherne, S., Devery, R., O'Shea, M., Nutrition: Nutritional Attributes of Animal and Milk Fat (CLA), End of Project Reports, Teagasc, 2000.en_GB
dc.identifier.isbn1841701181
dc.identifier.urihttp://hdl.handle.net/11019/1288
dc.descriptionEnd of Project Reporten_GB
dc.descriptionTeagasc acknowledges with gratitude financial assistance for this project from the Dairy Levy Fund and by the EU (Concerted Action FAIR-CT98-3671 and SM & T4 CT97-2144).
dc.description.abstractIn the recent past, there has been considerable interest in the potential health-promoting properties of conjugated linoleic acid (CLA), a fatty acid produced naturally in ruminant animals. CLA has been shown to be a very effective anti-cancer agent in animal models and cell culture studies, as well as being capable of retarding the initiation and progression of heart disease (atherosclerosis). It has also been shown to have potential as a growth promoter and is capable of improving feed efficiency. Hence from a human health viewpoint, it appears desirable to increase CLA levels in foods to protect against disease and enhance general health and well-being. The primary sources of CLA are animal fats (including dairy fats) derived from ruminant animals while vegetable fats and oils contain significantly lower levels. This project was aimed at enriching the CLA content of dairy foods through animal dietary manipulation, and milk fat fractionation.en_GB
dc.description.sponsorshipDairy Levy Funden_GB
dc.description.sponsorshipEuropean Union
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesEnd of Project Reports;
dc.relation.ispartofseriesDairy Products Research Centre REports;26
dc.subjectconjugated linoleic acid (CLA)en_GB
dc.subjectDairy foodsen_GB
dc.subjectanimal dietaryen_GB
dc.subjectmilk fat fractionation.en_GB
dc.titleNutrition: Nutritional Attributes of Animal and Milk Fat (CLA).en_GB
dc.title.alternativeCLA - A Health-Promoting Component of Animal and Milk Fat
dc.typeTechnical Reporten_GB
dc.identifier.rmis4257
refterms.dateFOA2018-01-12T08:43:58Z


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