Conjugated
Linoleic Acid (CLA) Enriched Beef Production
Priya S. Mir(1), T. A. McAllister, Z. Mir, S. Scott(2),
J. Aalhus(3), V. Baron, D. McCartney,
E. Charmley(4), L. Goonewardene(5),
J. Basarab(6), E. Okine(7),
R.J. Weselake(8).
(1)Agriculture and
Agri-Food Canada (AAFC) Lethbridge
(2) AAFC Brandon
(3) AAFC, Lacombe, AB
(4) AAFC, Nappan, NS
(5) Alberta Agriculture Food and Rural Development (AAFRD), Edmonton AB
(6) AAFRD, Lacombe, AB
(7) University of Alberta, Edmonton, AB
(8) University of Lethbridge, Lethbridge, AB
CLA is showing promise as a fatty acid with many positive health benefits. As scientists continue to develop an understanding of the many complex interactions of this nutrient one thing is clear. Dairy products and the cows they come from are very well suited to deliver this potentially valuable fat to consumers. Can the dairy industry learn from its past as it saw milk consumption fall, to reposition itself by converting misconceptions into understanding? What work must science complete before the CLA message is ready for the consumer? Sepallo, a private company, examines the challenges of crafting a message and developing products to meet success in the marketplace.
