Telavang company produce pasteurized liquid egg in iran , as 1th company. liuid egg dont produce by pasteurization in iran befor it.
If you want to know more about telavang please visit:www.poultrylinks.com
Sunday, March 11, 2007
Saturday, March 10, 2007
Production of enriched egg with Conjugated Linoleic Acid ( CLA) in Iran
In my previous research work I succeed design and produced CLA enriched egg in Iran firstly.
results represent in Functional food congeries in Iran (in tarbiate modares university).Please read
abstract of it and send your comment:
results represent in Functional food congeries in Iran (in tarbiate modares university).Please read
abstract of it and send your comment:
Egg enrichment with Conjugated Linoleic Acid (CLA)
Ghalyanchi langroudi ,A. kiaei,S.M.M. 2 mansouri, B.2 Modirsanei,M. 2 A, Shoja3
1Graduate student of poultry disease , Faculty of Veterinary Medicine, University of Tehran, Tehran- Iran
2 Departement of Animal and Poultry Health and Nutrition, Faculty of Veterinary Medicine, University of Tehran, Tehran- Iran
3 Expert of Pasteur Institute of Iran , karaj , Iran
Conjugated linoleic acid (CLA) is a group of geometrical and positional isomers of linoleic acid (C18:2, cis-9, cis-12). Incontrast to linoleic acid, double bonds in CLA are usually located at positions 9 and 11 or 10 and 12 and each double bond can beeither in the cis or trans configuration. Meat and dairy products from ruminant animals (such as milk, butter, yogurt and cheese)are the principal natural sources of CLA in the human diet. Dietary CLA has been shown to have potent anticarcinogenic and antiatherogenic effects in animal models.CLA was also found to have a potent immune modulating activity characterized by increased blastogenesis and macrophage killingability. In addition to these biological properties. On the basis of a ratmodel studyestimated that a 70-kg humanshould consume 3.0 g CLA/d to obtain beneficial effects from CLA. In this article , experimental production of enriched egg with CLA are described and CLA content of this kind of egg reach to 13 % fatty acide profile.
(Key words: eggs, conjugated linoleic acid, yolk lipids, fatty acid composition)
Ghalyanchi langroudi ,A. kiaei,S.M.M. 2 mansouri, B.2 Modirsanei,M. 2 A, Shoja3
1Graduate student of poultry disease , Faculty of Veterinary Medicine, University of Tehran, Tehran- Iran
2 Departement of Animal and Poultry Health and Nutrition, Faculty of Veterinary Medicine, University of Tehran, Tehran- Iran
3 Expert of Pasteur Institute of Iran , karaj , Iran
Conjugated linoleic acid (CLA) is a group of geometrical and positional isomers of linoleic acid (C18:2, cis-9, cis-12). Incontrast to linoleic acid, double bonds in CLA are usually located at positions 9 and 11 or 10 and 12 and each double bond can beeither in the cis or trans configuration. Meat and dairy products from ruminant animals (such as milk, butter, yogurt and cheese)are the principal natural sources of CLA in the human diet. Dietary CLA has been shown to have potent anticarcinogenic and antiatherogenic effects in animal models.CLA was also found to have a potent immune modulating activity characterized by increased blastogenesis and macrophage killingability. In addition to these biological properties. On the basis of a ratmodel studyestimated that a 70-kg humanshould consume 3.0 g CLA/d to obtain beneficial effects from CLA. In this article , experimental production of enriched egg with CLA are described and CLA content of this kind of egg reach to 13 % fatty acide profile.
(Key words: eggs, conjugated linoleic acid, yolk lipids, fatty acid composition)
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