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Full-Text Articles in Meat Science
The Arkansas Meat Goat Enterprise Budget, Jessica House, H. I. Goodwin
The Arkansas Meat Goat Enterprise Budget, Jessica House, H. I. Goodwin
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Goats have long been the most populous livestock animals on the planet. They have been a staple food for many low-income countries. The United States has a growing demand for goat meat. There is an increase in ethnic cultures that desire goat meat as well as a growing interest from the general population. Goat meat is a healthy alternative compared to traditional red meats. Goats also pair well with other livestock animals due to their wide range of palatable feeds. They are commonly used in cattle operations for weed control because of their ability to consume noxious weeds. There is …
The Effect Of Natural Antioxidants On Conjugated Linoleic Acid Yield During The Photoisomerization Of Soy Oil Linoleic Acid, Camille Schaffner, Andy Proctor
The Effect Of Natural Antioxidants On Conjugated Linoleic Acid Yield During The Photoisomerization Of Soy Oil Linoleic Acid, Camille Schaffner, Andy Proctor
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Dietary conjugated linoleic acid (CLA) is known to be effective in avoiding many obesity related diseases. Conjugated linoleic acid is a product of ruminant fermentation and 3.4 g/day are needed to obtain the clinical benefits. However, it is difficult to obtain sufficient CLA to realize these benefits from a healthy diet containing dairy and beef products, without increasing levels of dietary cholesterol and saturated fat. A 20% CLA soy oil with low saturated fat and no cholesterol has been produced by photoisomerization of linoleic acid in the triacylglyceride oil. Further increasing the CLA yields has been possible by addition of …