ABSTRACT
Contents 23.1 Introduction ................................................................................................................ 400 23.2 Trans Fatty Acids......................................................................................................... 400
23.2.1 Nutritional Value of Trans Fatty Acids...........................................................401 23.2.2 Analytical Methodology ............................................................................... 402
23.2.2.1 Gas Chromatography ................................................................... 402 23.2.2.2 Silver Ion Chromatography .......................................................... 402 23.2.2.3 Spectroscopy ................................................................................ 403 23.2.2.4 Other Methods ............................................................................ 403
23.2.3 Applications for Nutritional Quality of Meat Fat .......................................... 404 23.3 Conjugated Isomers of Linoleic Acid ........................................................................... 404
23.3.1 Biological Eff ects of Conjugated Isomers of Linoleic Acid ............................. 405 23.3.2 Analytical Methodology ............................................................................... 405
23.3.2.1 Gas Chromatography ................................................................... 406 23.3.2.2 Silver Ion High-Performance Liquid Chromatography ................ 407 23.3.2.3 Other Methods ............................................................................ 408
23.3.3 Applications for Nutritional Quality of Meat Fat .......................................... 408 23.4 n-3 Fatty Acids ............................................................................................................ 409
23.4.1 Nutritional Value of n-3 Fatty Acids ............................................................. 409 23.4.2 Analytical Methodology ................................................................................410
