Possible Interaction: Fatty Acids, Monounsaturated and Conjugated Linoleic Acid

“Dietary CLA increased the concentration of SFA in milk fat by 16 % (P < 0·0001) and decreased MUFA by 17·6 % (P < 0·0001).”

“In the adipose tissues, rpCLA increased the proportions of saturated FAs, 18:0 and 18:2t10c12, and decreased the proportions of monounsaturated FAs in the adipose tissues.”

“Supplementation with 1% CLA decreased the proportion of monounsaturated fatty acids and increased the proportion of saturated fatty acids (P < 0.05).”

“Addition of CLA in the diet affected fatty acid composition in a tissue specific manner, increasing percentages of SFA in all tissues, reducing percentages of MUFA in LT and LT subcutaneous fat, and of PUFA in LT subcutaneous fat, liver and SM.”

“In the liver, CLA increased saturated fatty acids (SFA) in 11.9% and decreased monounsaturated fatty acids (MUFA) in 6.5%.”

“In the muscle, CLA did not affect SFA but decreased MUFA and PUFA percentages.”

“Results showed that dietary CLA induced deposition of cis-9, trans-11 and trans-10, cis-12 CLA isomers, increased the proportion of saturated fatty acids, and decreased the proportions of monounsaturated and polyunsaturated fatty acids.”

“In bovine preadipocytes, trans-10, cis-12 CLA strongly depresses adipocyte differentiation and SCD gene expression, thereby reducing MUFA concentrations.”

“Dietary CLA decreased the ratio of cis-9, trans-11 and trans-10, cis-12 isomers of CLA in tissues, concentration of monounsaturated fatty acids in the MLD and fat, as well as the concentration of fatty acids with 20 and 22 carbon atoms.”

“Dietary CLA decreased monounsaturated and non-CLA polyunsaturated fatty acids content in meat.”

“Addition of CLA to feeds significantly increased saturated fatty acid (SFA) and polyunsaturated fatty acid (PUFA) and decreased (P < 0·01) monounsaturated fatty acid (MUFA) in leg and breast tissues.”