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Articles

Conjugated linoleic acid as functional food in poultry products: A review

ORCID Icon, &
Pages 491-506 | Received 13 Oct 2015, Accepted 17 Mar 2016, Published online: 02 Oct 2016

Figures & data

Figure 1. Structure of linoleic acid and CLA isomers. (1) Linoleic acid (typical n-6 PUFA); (2) cis-9, trans-11 CLA; (3) trans-10, cis-12 CLA. Adapted from Benjamin and Spener.[Citation13]

Figure 1. Structure of linoleic acid and CLA isomers. (1) Linoleic acid (typical n-6 PUFA); (2) cis-9, trans-11 CLA; (3) trans-10, cis-12 CLA. Adapted from Benjamin and Spener.[Citation13]

Figure 2. CLA production by Lactobacillus acidophilus. Adapted from Ogawa et al.[Citation19]

Figure 2. CLA production by Lactobacillus acidophilus. Adapted from Ogawa et al.[Citation19]

Figure 3. CLA biosynthesis in the ruminant’s body. Adapted from Bessa et al.[Citation27]

Figure 3. CLA biosynthesis in the ruminant’s body. Adapted from Bessa et al.[Citation27]

Table 1. Conjugated linoleic acid of various foods.

Table 2. Mean CLA content in various poultry products.

Table 3. Mean CLA content in various poultry species.

Table 4. Effects of CLA on egg production of laying hens.

Figure 4. Regulating CLA-induced adipocyte apoptosis via intrinsic and extrinsic pathway. Adapted from Qi et al.[Citation115]

Figure 4. Regulating CLA-induced adipocyte apoptosis via intrinsic and extrinsic pathway. Adapted from Qi et al.[Citation115]

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