Accumulation of Conjugated Linoleic Acid (CLA) in Tissues of Fish Fed Diets Containing Various Levels of CLA

  • Byeong-Dae Choi
  • Seok-Joong Kang
  • Yeong-Lae Ha
  • Robert G. Ackman


Conjugated linoleic acid (CLA) is reputed to have anticancer activity and is provided by our food supply. The objective was to raise premium quality fish containing this anticancer ingredient. This study has examined the CLA accumulated in lipids extracted from tissues of fish cultured with diets mixed respectively with CLA at 1.0%, 2.5%, 5.0% and 10.0%. The CLA was made by an alkaline isomerization method applied to safflower oil. The major CLA isomers, cis-9, trans-11 and trans-10, cis-12-18:2 dominated the total lipid CLA accumulation at over 80%, with other isomers below 20%. In addition to total lipids, CLA was detected in phospholipids of tissue in fish. Fish (carp) in the group fed the 1.0% CLA diet showed growth slightly faster or similar to those in the control group, while those in test groups fed 5.0% and 10.0% CLA diets showed retarded growth. The proper amount of CLA additive has proven to be 1.0% when taking into account the feed efficiency and specific growth rate. However, addition of CLA by including 5.0% in the diet has been proven the most effective way to obtain a high content of CLA in fish edible muscle


Linoleic Acid Fatty Acid Methyl Ester Conjugate Linoleic Acid Conjugate Linoleic Acid Isomer Standard Fatty Acid Methyl Ester 
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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • Byeong-Dae Choi
    • 1
  • Seok-Joong Kang
    • 2
  • Yeong-Lae Ha
    • 3
  • Robert G. Ackman
    • 4
  1. 1.Department of Food ScienceGyeongsang National UniversityTongyeongKorea
  2. 2.Department of AquacultureGyeongsang National UniversityTongyeongKorea
  3. 3.Agricultural Chemistry and Institute of Marine IndustryGyeongsang National UniversityTongyeongKorea
  4. 4.Canadian Institute of Fisheries TechnologyDalTech Dalhousie UniversityNova ScotiaCanada

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