Effects of duration and temperature on heating of sunflower oil on ruminal linoleic acid biohydragenation in vitro - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Accéder directement au contenu
Communication Dans Un Congrès Année : 2006

Effects of duration and temperature on heating of sunflower oil on ruminal linoleic acid biohydragenation in vitro

Résumé

Conjugated linoleic acids would be benefit for human health. The major source of CLA in human food is dairy products. One way to increase CLA in cow milk is to add oilseeds in their diet, and the best results are obtained with heat treated oilseeds (Chouinard et al. 2001*). Heating leads to a lipid peroxidation, which could reduce the amount of fatty acids subjected to biohydrogenation and produce peroxides which could act directly on this reaction. This study investigated the effects of the two main modulators of fat peroxidation, heating duration (experiment 1) and temperature (experiment 2), on the biohydrogenation in ruminal cultures.
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Dates et versions

hal-02750766 , version 1 (03-06-2020)

Identifiants

  • HAL Id : hal-02750766 , version 1
  • PRODINRA : 39471

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Annabelle Troegeler-Meynadier, Yu Zhao, Francis Enjalbert. Effects of duration and temperature on heating of sunflower oil on ruminal linoleic acid biohydragenation in vitro. 4. Euro Fed Lipid Congress "Oils, Fats and Lipids for a Healthier Future", Oct 2006, Madrid, Spain. ⟨hal-02750766⟩
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