Estimation of Conjugated Linoleic Acid (CLA) Content in Ruminant Meat and Fats

Authors

  • Suresh Devatkal ICAR-National Research Centre on Meat, Chengicherla, Hyderabad, Telangana, India, 500092
  • S. Kalpana ICAR-National Research Centre on Meat, Chengicherla, Hyderabad, Telangana, India, 500092
  • P. Baswa Reddy ICAR-National Research Centre on Meat, Chengicherla, Hyderabad, Telangana, India, 500092

Keywords:

Conjugated linoleic acid, Ruminant meat, GC-MS, Bioactive compound, Rendered fat

Abstract

Conjugated linoleic acid (CLA) is a naturally occurring bioactive fatty acid in meat and fats of ruminant animals. CLA is gaining much  attention due to its nutritional and therapeutic properties. In this study, the presence of CLA in fat and muscle tissues of sheep, goat, and  buffalo was established. The CLA content of a large number of fat samples (N=140) was analyzed by measuring the UV-VIS absorbance  at 233 nm and comparing with the standard CLA absorbance curve. GC/FID and GC/MS were used for further used for quantification  and confirmation. Results showed a CLA concentration of 2.5 to 8.5 mg/g fat and 1.4 to 3.7 mg/g of meat in different ruminant species.  Further, rendered fat had a significantly (P<0.05) higher CLA than meat and fat samples. Gas chromatography and mass-spectrometry  studies confirmed the presence of CLA in the samples analyzed. 

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Published

2019-07-10

Issue

Vol. 13 No. 2 (2018): Journal of Meat Science (Dec) 2018

Section

Articles

License

Copyright (c) 2022 Suresh Devatkal, S. Kalpana, P. Baswa Reddy

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Devatkal, S., Kalpana, S., & Reddy , P.B. (2019). Estimation of Conjugated Linoleic Acid (CLA) Content in Ruminant Meat and Fats . Journal of Meat Science, 13(2), 30–33. Retrieved from https://acspublisher.com/journals/index.php/jms/article/view/1602