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Evaluation of beef tallow as a natural source of conjugated linoleic acid

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Cis-9, trans-11 conjugated linoleic acid (9c, 11t CLA) is a potential anticarcinogen that is found in higher concentrations in beef lipids. However, the effect of CLA on lipid peroxidation, which is closely related to carcinogenesis, is controversial. In this study, we determined the levels of 9c, 11t CLA contents and thiobarbituric acid reactive substances (TBARS) in the tissues of rats fed beef lipid. Sprague-Dawley rats (male, 8 weeks old) were fed experimental diets containing 20% lyophilized beef, and 12% beef tallow or vegetable oils, for 56 days. With the exception of the brain, the tissues from the rats fed the experimental diets accumulated 9c, 11t CLA, depending on the levels of CLA in the diets. The beef tallow group showed significantly higher 9c, 11t CLA contents in all tissues examined than the other diet groups. The intake of beef lipid did not affect the TBARS levels in the rat tissues. The hepatic lipid content from the beef tallow group was lower than that from the group fed vegetable oils. These results suggest that beef is a good source of 9c, 11t CLA, and that the intake of an appropriate level of beef lipid is not hazardous to health.
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Keywords: CLA content; beef; beef tallow; lipid content; lipid peroxidation

Document Type: Research Article

Affiliations: 1: Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, Miyazaki University, Miyazaki-shi and 2: Faculty of Agriculture, Kyushu University, Fukuoka-shi, Japan

Publication date: 2002-12-01

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