Question:
Which of the following meat has highest percentage of conjugated linoleic acid?
Which of the following meat has highest percentage of conjugated linoleic acid?
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The most abundant and biologically active isomer of CLA in ruminant food products is rumenic acid (cis-9, trans-11 octadecadienoic acid), accounting for more than \(80\%\) of the total CLA content.
Updated On: Aug 20, 2026
- Chicken meat
- Beef meat
- Cow meat
- Lamb meat
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The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Conjugated Linoleic Acid (CLA) refers to a group of positional and geometric isomers of linoleic acid (an essential \(\omega\)-6 fatty acid) where the double bonds are conjugated (separated by only one single bond).
CLA is a highly valued bioactive lipid associated with anticancer, anti-obesity, and anti-atherosclerotic health benefits.
Step 2: Detailed Explanation:
- CLA is naturally synthesized in the rumen of ruminant animals through the biohydrogenation of dietary linoleic and linolenic acids by rumen bacteria (such as Butyrivibrio fibrisolvens).
- Consequently, ruminant meats (beef, cow, lamb) contain significantly higher levels of CLA than non-ruminant meats (chicken, pork).
- Among the common red meats, lamb (mutton) meat typically has the highest percentage of CLA per gram of fat (ranging from \(4.0\text{ to }11.0\text{ mg/g}\) of fat), slightly exceeding average beef/cow meat (\(1.2\text{ to }10.0\text{ mg/g}\) of fat).
Step 3: Final Answer:
The meat with the highest percentage of CLA is lamb meat, which corresponds to option (D).
Conjugated Linoleic Acid (CLA) refers to a group of positional and geometric isomers of linoleic acid (an essential \(\omega\)-6 fatty acid) where the double bonds are conjugated (separated by only one single bond).
CLA is a highly valued bioactive lipid associated with anticancer, anti-obesity, and anti-atherosclerotic health benefits.
Step 2: Detailed Explanation:
- CLA is naturally synthesized in the rumen of ruminant animals through the biohydrogenation of dietary linoleic and linolenic acids by rumen bacteria (such as Butyrivibrio fibrisolvens).
- Consequently, ruminant meats (beef, cow, lamb) contain significantly higher levels of CLA than non-ruminant meats (chicken, pork).
- Among the common red meats, lamb (mutton) meat typically has the highest percentage of CLA per gram of fat (ranging from \(4.0\text{ to }11.0\text{ mg/g}\) of fat), slightly exceeding average beef/cow meat (\(1.2\text{ to }10.0\text{ mg/g}\) of fat).
Step 3: Final Answer:
The meat with the highest percentage of CLA is lamb meat, which corresponds to option (D).
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