{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,23]],"date-time":"2026-03-23T11:33:36Z","timestamp":1774265616245,"version":"3.50.1"},"reference-count":49,"publisher":"Elsevier BV","issue":"3","license":[{"start":{"date-parts":[[2009,6,1]],"date-time":"2009-06-01T00:00:00Z","timestamp":1243814400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Chemistry"],"published-print":{"date-parts":[[2009,6]]},"DOI":"10.1016\/j.foodchem.2008.10.041","type":"journal-article","created":{"date-parts":[[2008,10,30]],"date-time":"2008-10-30T08:08:42Z","timestamp":1225354122000},"page":"939-946","source":"Crossref","is-referenced-by-count":166,"title":["Effect of the feeding system on intramuscular fatty acids and conjugated linoleic acid isomers of beef cattle, with emphasis on their nutritional value and discriminatory ability"],"prefix":"10.1016","volume":"114","author":[{"given":"Cristina P.M.","family":"Alfaia","sequence":"first","affiliation":[]},{"given":"Susana P.","family":"Alves","sequence":"additional","affiliation":[]},{"given":"Susana I.V.","family":"Martins","sequence":"additional","affiliation":[]},{"given":"Ana S.H.","family":"Costa","sequence":"additional","affiliation":[]},{"given":"Carlos M.G.A.","family":"Fontes","sequence":"additional","affiliation":[]},{"given":"Jos\u00e9 P.C.","family":"Lemos","sequence":"additional","affiliation":[]},{"given":"Rui J.B.","family":"Bessa","sequence":"additional","affiliation":[]},{"given":"Jos\u00e9 A.M.","family":"Prates","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"key":"10.1016\/j.foodchem.2008.10.041_bib1","series-title":"Agilent chemstation for LC 3D systems \u2013 Understanding your spectra module user\u2019s guide","author":"Agilent Technologies","year":"2001"},{"key":"10.1016\/j.foodchem.2008.10.041_bib2","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1016\/j.chroma.2006.01.049","article-title":"Gas\u2013liquid chromatographic method for analysing complex mixtures of fatty acids including conjugated linoleic acids (cis9, trans11 and trans10, cis12 isomers) and long-chain (n\u22123 or n\u22126) polyunsaturated fatty acids \u2013 Application to the intramuscular fat of beef meat","volume":"1110","author":"Aldai","year":"2006","journal-title":"Journal of Chromatography A"},{"key":"10.1016\/j.foodchem.2008.10.041_bib3","doi-asserted-by":"crossref","first-page":"425","DOI":"10.1016\/j.meatsci.2005.08.012","article-title":"Fatty acid composition, conjugated linoleic acid isomers and cholesterol in beef from crossbred bulls intensively produced and from Alentejana purebred bulls reared according to Carnalentejana-PDO specifications","volume":"72","author":"Alfaia","year":"2006","journal-title":"Meat Science"},{"key":"10.1016\/j.foodchem.2008.10.041_bib4","doi-asserted-by":"crossref","first-page":"2196","DOI":"10.1002\/jsfa.2596","article-title":"Fatty acid composition, including isomeric profile of conjugated linoleic acid, and cholesterol in Mertolenga-PDO beef","volume":"86","author":"Alfaia","year":"2006","journal-title":"Journal of Science and Food Agriculture"},{"key":"10.1016\/j.foodchem.2008.10.041_bib5","series-title":"Official Methods of Analysis","first-page":"24","article-title":"Methyl esters of fatty acids in oils and fats 963.22","author":"AOAC 963.22","year":"2000"},{"key":"10.1016\/j.foodchem.2008.10.041_bib6","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1016\/S0301-6226(99)00117-7","article-title":"Reticulo-rumen biohydrogenation and the enrichment of ruminant edible products with linoleic acid conjugated isomers","volume":"63","author":"Bessa","year":"2000","journal-title":"Livestock Production Science"},{"key":"10.1016\/j.foodchem.2008.10.041_bib7","unstructured":"Bessa, R.J.B., Alves, S.P., Figueiredo, R., Teixeira, A.J.R., Rodrigues, A.I.P., Janeiro, A., et al. (2006). Discrimination of production system and origin of animal products using chemical markers. In J.M.C. Ramalho Ribeiro, A.E.M. Horta, C. Mosconi, & A. Rosati (Eds.), Animal Products from the Mediterranean Area. EAAP Publication No. 119 (pp. 231\u2013240). Wageningen (Netherlands): Wageningen Academic Publishers."},{"issue":"8","key":"10.1016\/j.foodchem.2008.10.041_bib8","doi-asserted-by":"crossref","first-page":"868","DOI":"10.1002\/ejlt.200600311","article-title":"Effect of lipid supplements on ruminal biohydrogenation intermediates and muscle fatty acid in lambs","volume":"109","author":"Bessa","year":"2007","journal-title":"European Journal of Lipid Science and Technology"},{"key":"10.1016\/j.foodchem.2008.10.041_bib9","unstructured":"British Department of Health (1994). Nutritional aspects of cardiovascular disease. Report on Health and Social Subjects No. 46. London: HMSO."},{"key":"10.1016\/j.foodchem.2008.10.041_bib10","first-page":"147","article-title":"A practical guide to the analysis of conjugated linoleic acid (CLA)","volume":"12","author":"Christie","year":"2001","journal-title":"INFORM"},{"key":"10.1016\/j.foodchem.2008.10.041_bib11","doi-asserted-by":"crossref","first-page":"747","DOI":"10.2527\/2004.823747x","article-title":"Different effects of forage and concentrate diets on the oleic acid and conjugated linoleic acid content of sheep tissues: the role of stearoyl-CoA desaturase","volume":"82","author":"Daniel","year":"2004","journal-title":"Journal of Animal Science"},{"key":"10.1016\/j.foodchem.2008.10.041_bib12","doi-asserted-by":"crossref","first-page":"589","DOI":"10.1007\/s11745-005-1420-2","article-title":"Effect of pasture vs. concentrate diets on CLA isomer distribution in different tissue lipids of beef cattle","volume":"40","author":"Dannenberger","year":"2005","journal-title":"Lipids"},{"key":"10.1016\/j.foodchem.2008.10.041_bib13","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1051\/animres:2004003","article-title":"Meat fatty acid composition as affected by fatness and genetic factors: a review","volume":"53","author":"De Smet","year":"2004","journal-title":"Animal Research"},{"key":"10.1016\/j.foodchem.2008.10.041_bib14","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1002\/ejlt.200390004","article-title":"Directed sequential synthesis of conjugated linoleic acid isomers from d7,9 to d12,14","volume":"105","author":"Destaillats","year":"2003","journal-title":"European Journal of Lipid Science and Technology"},{"key":"10.1016\/j.foodchem.2008.10.041_bib15","doi-asserted-by":"crossref","first-page":"840","DOI":"10.1016\/j.foodchem.2008.01.008","article-title":"Raw bovine meat fatty acids profile as an origin discriminator","volume":"109","author":"Dias","year":"2008","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodchem.2008.10.041_bib16","doi-asserted-by":"crossref","first-page":"509","DOI":"10.1007\/s11745-007-3051-7","article-title":"Comparing subcutaneous adipose tissue in beef and muskox with emphasis on trans 18:1 and conjugated linoleic acids","volume":"42","author":"Dugan","year":"2007","journal-title":"Lipids"},{"key":"10.1016\/j.foodchem.2008.10.041_bib17","doi-asserted-by":"crossref","first-page":"329","DOI":"10.1016\/S0309-1740(97)00144-7","article-title":"Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition","volume":"49","author":"Enser","year":"1998","journal-title":"Meat Science"},{"key":"10.1016\/j.foodchem.2008.10.041_bib18","doi-asserted-by":"crossref","first-page":"746","DOI":"10.1016\/j.meatsci.2007.02.021","article-title":"Fatty acids and tocopherol levels in M. Longissimus dorsi of beef cattle in Sweden \u2013 A comparison between seasonal diets","volume":"76","author":"Eriksson","year":"2007","journal-title":"Meat Science"},{"key":"10.1016\/j.foodchem.2008.10.041_bib19","series-title":"Report on review of food labelling and advertising","author":"Food Advisory Committee","year":"1990"},{"key":"10.1016\/j.foodchem.2008.10.041_bib20","doi-asserted-by":"crossref","first-page":"2849","DOI":"10.2527\/2000.78112849x","article-title":"Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets","volume":"78","author":"French","year":"2000","journal-title":"Journal of Animal Science"},{"key":"10.1016\/j.foodchem.2008.10.041_bib21","doi-asserted-by":"crossref","first-page":"667","DOI":"10.1002\/1438-9312(200011)102:11<667::AID-EJLT667>3.0.CO;2-N","article-title":"Quantitative determination of conjugated linoleic acid isomers in beef fat","volume":"102","author":"Fritsche","year":"2000","journal-title":"European Journal of Lipid Science and Technology"},{"key":"10.1016\/j.foodchem.2008.10.041_bib22","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1051\/rnd:2001108","article-title":"Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat","volume":"41","author":"Geay","year":"2001","journal-title":"Reproduction, Nutrition and Development"},{"key":"10.1016\/j.foodchem.2008.10.041_bib23","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1097\/MOL.0b013e3282f2e2a8","article-title":"How relevant is the ratio of dietary n\u22126 to n\u22123 polyunsaturated fatty acids to cardiovascular disease risk? Evidence from the OPTILIP study","volume":"19","author":"Griffin","year":"2008","journal-title":"Current Opinion in Lipidology"},{"key":"10.1016\/j.foodchem.2008.10.041_bib24","first-page":"180","article-title":"Biosynthesis of conjugated linoleic acid and its incorporation into meat and milk in ruminants","volume":"Vol. 1","author":"Griinari","year":"1999"},{"key":"10.1016\/j.foodchem.2008.10.041_bib25","unstructured":"Hino, T., & Fukuda, S. (2006). Biohydrogenation of linoleic and linolenic acids, and production of their conjugated isomers by Butyrivibrio fibrisolvens. In Proceedings of the 4th euro fed lipid congress (p. 551). Madrid, Spain."},{"key":"10.1016\/j.foodchem.2008.10.041_bib26","series-title":"The rumen microbial ecosystem","first-page":"382","author":"Harfoot","year":"1997"},{"key":"10.1016\/j.foodchem.2008.10.041_bib27","doi-asserted-by":"crossref","first-page":"1372S","DOI":"10.1093\/jn\/124.suppl_8.1372S","article-title":"Regulation of lipid metabolism in the rumen","volume":"124","author":"Jenkins","year":"1994","journal-title":"Journal of Nutrition"},{"issue":"6","key":"10.1016\/j.foodchem.2008.10.041_bib28","doi-asserted-by":"crossref","first-page":"549","DOI":"10.1007\/s11745-998-0239-1","article-title":"Distributions of conjugated linoleic acid (CLA) isomers in tissue lipid classes of pigs fed a commercial CLA mixture determined by gas chromatography and silver ion higher-performance liquid chromatography","volume":"33","author":"Kramer","year":"1998","journal-title":"Lipids"},{"issue":"8","key":"10.1016\/j.foodchem.2008.10.041_bib29","doi-asserted-by":"crossref","first-page":"823","DOI":"10.1007\/s11745-002-0967-2","article-title":"Evaluation of two GC columns (60 m Supelcowax 10 and 100 m CP Sil 88) for analysis of milk fat with emphasis on CLA, 18:1, 18:2 and 18:3 isomers, and short and long-chain fatty acids","volume":"37","author":"Kramer","year":"2002","journal-title":"Lipids"},{"key":"10.1016\/j.foodchem.2008.10.041_bib30","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1016\/j.meatsci.2006.06.025","article-title":"Conjugated linoleic acid content of beef differs by feeding regime and muscle","volume":"75","author":"Lorenzen","year":"2007","journal-title":"Meat Science"},{"issue":"1\u20134","key":"10.1016\/j.foodchem.2008.10.041_bib31","doi-asserted-by":"crossref","first-page":"418","DOI":"10.1016\/j.anifeedsci.2007.05.043","article-title":"Influence of different dietary forages on the fatty acid composition of rumen digesta as well as ruminant meat and milk","volume":"145","author":"Louren\u00e7o","year":"2008","journal-title":"Animal Feed Science Technology"},{"key":"10.1016\/j.foodchem.2008.10.041_bib32","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1016\/j.meatsci.2005.11.016","article-title":"Nutritional characteristics of veal from weaned and unweaned calves: Discriminatory ability of the fat profile","volume":"73","author":"Moreno","year":"2006","journal-title":"Meat Science"},{"key":"10.1016\/j.foodchem.2008.10.041_bib33","doi-asserted-by":"crossref","first-page":"463","DOI":"10.1002\/1438-9312(200208)104:8<463::AID-EJLT463>3.0.CO;2-U","article-title":"N\u22123 fatty acids and conjugated linoleic acids of longissimus muscle in beef cattle","volume":"104","author":"Nuernberg","year":"2002","journal-title":"European Journal of Lipid Science and Technology"},{"key":"10.1016\/j.foodchem.2008.10.041_bib34","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/j.livprodsci.2004.11.036","article-title":"Effect of a grass-based and a concentrate feeding system on meat quality characteristics and fatty acid composition of longissimus muscle in different cattle breeds","volume":"94","author":"Nuernberg","year":"2005","journal-title":"Livestock Production Science"},{"key":"10.1016\/j.foodchem.2008.10.041_bib35","doi-asserted-by":"crossref","first-page":"2407","DOI":"10.1093\/jn\/134.9.2407","article-title":"Tissue fatty acid profiles can be used to quantify endogenous rumenic acid synthesis in lambs","volume":"134","author":"Palmquist","year":"2004","journal-title":"Journal of Nutrition"},{"issue":"3","key":"10.1016\/j.foodchem.2008.10.041_bib36","doi-asserted-by":"crossref","first-page":"311","DOI":"10.1016\/j.foodres.2006.11.002","article-title":"Mechanisms of body fat modulation by conjugated linoleic acid (CLA)","volume":"40","author":"Park","year":"2007","journal-title":"Food Research International"},{"issue":"3","key":"10.1016\/j.foodchem.2008.10.041_bib37","first-page":"155","article-title":"Functional foods from animal sources and their physiologically active components","volume":"153","author":"Prates","year":"2002","journal-title":"Revue de M\u00e9decine V\u00e9t\u00e9rinaire"},{"key":"10.1016\/j.foodchem.2008.10.041_bib38","first-page":"567","article-title":"Effect of pasture vs","volume":"66","author":"Realini","year":"2004","journal-title":"concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. Meat Science"},{"issue":"3","key":"10.1016\/j.foodchem.2008.10.041_bib39","doi-asserted-by":"crossref","first-page":"467","DOI":"10.1017\/S175173110770530X","article-title":"Butters rich either in trans-10-18:1 or in trans-11-C18:1 plus cis-9, trans-11 CLA differentially affect plasma lipids and aortic fatty streak in experimental atherosclerosis in rabbits","volume":"1","author":"Roy","year":"2007","journal-title":"Animal"},{"issue":"2\u20133","key":"10.1016\/j.foodchem.2008.10.041_bib40","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/S0301-6226(02)00059-3","article-title":"Effect of genotype, feeding system and slaughter weight on the quality of light lambs. II. Fatty acid composition of meat","volume":"77","author":"Santos-Silva","year":"2002","journal-title":"Livestock Production Science"},{"key":"10.1016\/j.foodchem.2008.10.041_bib41","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1016\/j.meatsci.2005.10.010","article-title":"Conjugated linoleic acid in meat and meat products: A review","volume":"73","author":"Schmid","year":"2006","journal-title":"Meat Science"},{"key":"10.1016\/j.foodchem.2008.10.041_bib42","doi-asserted-by":"crossref","first-page":"963","DOI":"10.1007\/s11745-998-0293-8","article-title":"Identification of conjugated linoleic acid (CLA) isomers in cheese by gas chromatography, silver ion high performance liquid chromatography, and mass spectral reconstructed ion profiles: comparison of chromatographic elution sequences","volume":"33","author":"Sehat","year":"1998","journal-title":"Lipids"},{"key":"10.1016\/j.foodchem.2008.10.041_bib43","doi-asserted-by":"crossref","first-page":"419","DOI":"10.1017\/S0021859607007186","article-title":"Nutritional manipulation of the fatty acid composition of sheep meat: A review","volume":"145","author":"Sinclair","year":"2007","journal-title":"Journal of Agricultural Science"},{"key":"10.1016\/j.foodchem.2008.10.041_bib44","series-title":"SAS\/STAT 9.1 User\u2019s Guide","author":"Statistical Analysis System","year":"2004"},{"key":"10.1016\/j.foodchem.2008.10.041_bib45","first-page":"504","article-title":"Bioconversion of vaccenic acid to conjugated linoleic acid in humans","volume":"76","author":"Turpeinen","year":"2002","journal-title":"American Journal of Clinical Hypnosis"},{"issue":"1","key":"10.1016\/j.foodchem.2008.10.041_bib46","doi-asserted-by":"crossref","first-page":"S49","DOI":"10.1079\/BJN19970134","article-title":"Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality","volume":"78","author":"Wood","year":"1997","journal-title":"British Journal of Nutrition"},{"issue":"1","key":"10.1016\/j.foodchem.2008.10.041_bib47","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/S0309-1740(03)00022-6","article-title":"Effects of fatty acids on meat quality: a review","volume":"66","author":"Wood","year":"2004","journal-title":"Meat Science"},{"key":"10.1016\/j.foodchem.2008.10.041_bib48","doi-asserted-by":"crossref","first-page":"343","DOI":"10.1016\/j.meatsci.2007.07.019","article-title":"Fat deposition, fatty acid composition and meat quality: A review","volume":"78","author":"Wood","year":"2008","journal-title":"Meat Science"},{"key":"10.1016\/j.foodchem.2008.10.041_bib49","unstructured":"World Health Organization (2003). Diet, nutrition and the prevention of chronic diseases. Report of a Joint WHO\/FAO Expert Consultation. WHO Technical Report Series No. 916. Geneva: World Health Organization."}],"container-title":["Food Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0308814608012612?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0308814608012612?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2019,5,15]],"date-time":"2019-05-15T00:37:39Z","timestamp":1557880659000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0308814608012612"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2009,6]]},"references-count":49,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2009,6]]}},"alternative-id":["S0308814608012612"],"URL":"https:\/\/doi.org\/10.1016\/j.foodchem.2008.10.041","relation":{},"ISSN":["0308-8146"],"issn-type":[{"value":"0308-8146","type":"print"}],"subject":[],"published":{"date-parts":[[2009,6]]}}}