DOCOSAHEXAENOIC ACID AND CONJUGATED LINOLEIC ACID IN BEEF AND VEAL MEAT FROM GRAZING ANIMALS
作者单位：Department of Agricultural Science Rostock Untversity Department of Agricultural Science Rostock Untversity Professor Hellriegel Institut e.V. Strenzfelder Alle 28 06406 Bernburg Countryside care GmbH
会议名称：《面向21世纪的动物科学与动物医学国际研讨会》
会议日期：2000年
关 键 词：Heifer Calve Meat PUFA Conjugated Linoleic Acid Docosahexaenoic Acid
摘 要：正In view of the nutritional importance to man of polyunsaturated fatty acid（PUFA）, particularly docosahexaenoic acid（DHA） and conjugated linoleic acid（CLA）, the meat fatty acid composition of calves and heifers, managed in accordance with ecological animal husbandry standards, has been examined here. CLA has been suggested to have immunomodulating, anticarcinogen and antiatherosclerosis properties. DHA is the most abundant n-3 PUFA, especially in the brain and retina and has positive affects on diseases such as hvpertension, arthritis, atherosclerosis, depression, adult-onset