Relationship between the Composition of Lipids in Forages and the Concentration of Conjugated Linoleic Acid in Cow's Milk: A Review.

Conjugated linoleic acid (CLA), has been shown to have protective effects against various diseases, such as obesity, arteriosclerosis, diabetes, chronic inflammatory diseases, and cancer. This fatty acid in ruminants results from two processes, biohydrogenation, which takes place in the rumen, and de novo synthesis, carried out in the mammary gland, and it has linoleic and α-linolenic acids as its precursors. The amounts of precursors in the diets of animals are related to the amounts of CLA in milk.

Fatty Acids Profile and Healthy Lipids Indices of Native Mexican Guajolote Meat Treated to Two Heat Treatments.

Meat is a complex food with a structured nutritional composition that makes it an essential component of the human diet. In particular, the meat of native guajolote that is traditionally raised in natural conditions is an important dietary source of proteins of high biological value for the rural population of Mexico. The study aimed to evaluate fatty acids (FAs) profile and nutritional indices of breast and leg meat of native guajolote subjected to two heat treatments.

Influence of sodium chlorate, ferulic acid, and essential oils on Escherichia coli and porcine fecal microbiota.

The influence of sodium chlorate (SC), ferulic acid (FA), and essential oils (EO) was examined on the survivability of two porcine diarrhetic enterotoxigenic Escherichia coli (ETEC) strains (F18 and K88) and populations of porcine fecal bacteria. Fecal bacterial populations were examined by denaturing gradient gel electrophoresis (DGGE) and identification by 16S gene sequencing. The treatments were control (no additives), 10 mM SC, 2.