Technologies
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WARF: P98254US

Better Meat from Animals Fed with Conjugated Linoleic Acid (CLA)


INVENTORS -

Mark Cook, Daria Stransky, Michael Pariza, Dennis Buege, Paul Mozdziak

The Wisconsin Alumni Research Foundation (WARF) is seeking commercial partners interested in developing animal diets with conjugated linoleic acid that promote increased fat firmness, shelf life and meat quality.
OVERVIEWAmericans’ growing preference for lower calorie fats has resulted in restaurant greases and genetically altered crops that are increasingly unsaturated. These oils and spent greases often are used to feed meat animals, including pigs.

Animals that consume more unsaturated oils develop softer fat and tissue, however, and in turn produce less valuable slicing meats, like bacon. Additionally, meat processed from such animals is more susceptible to rancid odors and flavors when exposed to air. Recognizing the trend in animal diets, it would be desirable to create an enrichment that counteracts the adverse effects of unsaturated fats.
THE INVENTIONUW–Madison researchers have developed a feed component to produce meat of better quality and longer shelf life using conjugated linoleic acid (CLA). CLA—itself an unsaturated fatty acid— actually increases the percentage of saturated fatty acid in meat. Rancid oxidation therefore is decreased and fat develops more firmly. The CLA can be isolated naturally from tallow or otherwise prepared and administered to animals, including pigs, cows, goats and poultry, as a part of their regular diet or veterinary composition.
APPLICATIONS
  • Animal feed development
KEY BENEFITS
  • Firmer fat
  • Better sliced and longer lasting meat
  • Method allows higher concentrations of unsaturated fatty acid and vegetable oil to be fed to animals without causing adverse meat effects.
ADDITIONAL INFORMATION
For More Information About the Inventors
Contact Information
For current licensing status, please contact Emily Bauer at emily@warf.org or (608) 262-8638.
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Since its founding in 1925 as the patenting and licensing organization for the University of Wisconsin-Madison, WARF has been working with business and industry to transform university research into products that benefit society. WARF intellectual property managers and licensing staff members are leaders in the field of university-based technology transfer. They are familiar with the intricacies of patenting, have worked with researchers in relevant disciplines, understand industries and markets, and have negotiated innovative licensing strategies to meet the individual needs of business clients.