Effect of Dietary Plant Lipids on Conjugated Linoleic Acid (CLA) Concentrations in Beef and Lamb Meats

Beef and lamb, are a food category with positive and negative nutritional attributes. Rumi‐ nant meats are major sources for many bioactive compounds including iron, zinc and B vita‐ mins. However they are associated with nutrients and nutritional profiles that are considered negative including high levels of saturated fatty acids (SFA) and cholesterol. It is well know that the low PUFA/SFA and high n-6/n-3 ratio of meats contribute to the imbal‐ ance in the in the fatty acid intake of today consumers [1]. Consumers are becoming more aware of the relationships between diet and health and this has increased consumer interest in the nutritional value of foods. Nutritionist advisers recommended a higher intake of poly‐ unsaturated fatty acids (PUFA), especially n-3 PUFA at the expense of n-6 PUFA.