Question:
The class of trans‐fat present in meat is _________
The class of trans‐fat present in meat is _________
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Remember: Vaccenic acid is from Vealer/Cattle. It is the precursor for CLA in the body. Industrial trans-fats usually contain Elaidic acid ($18:1$ trans-9).
Updated On: Aug 7, 2026
- Oleic acid
- Vaccenic acid
- Eicosapentaenoic acid
- Arachidonic acid
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Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Question:
The question identifies the specific type of naturally occurring trans-fatty acid found in animal products, particularly the meat of ruminant animals (cows, sheep).
Step 2: Detailed Explanation:
• Vaccenic Acid: This is a naturally occurring trans-fatty acid with the chemical structure $18:1$ trans-11. It is formed in the rumen of cattle through the biohydrogenation of linoleic acid by microbial flora.
• Natural vs. Industrial Trans-Fats: Unlike industrial trans-fats produced via partial hydrogenation of vegetable oils (which are linked to heart disease), natural trans-fats like Vaccenic acid and Conjugated Linoleic Acid (CLA) found in meat and dairy are often considered neutral or even potentially beneficial in moderate amounts.
• Oleic Acid (A): This is a cis-monounsaturated fatty acid ($18:1$ cis-9), the primary fatty acid in olive oil. It is not a trans-fat.
• EPA (C): Eicosapentaenoic acid is an Omega-3 polyunsaturated fatty acid found in fish oil. It is not a trans-fat.
• Arachidonic Acid (D): This is an Omega-6 polyunsaturated fatty acid ($20:4$) involved in inflammatory pathways. It is found in animal membranes but is not a trans-fat.
Step 3: Final Answer:
The primary natural trans-fat in meat is Vaccenic acid.
The question identifies the specific type of naturally occurring trans-fatty acid found in animal products, particularly the meat of ruminant animals (cows, sheep).
Step 2: Detailed Explanation:
• Vaccenic Acid: This is a naturally occurring trans-fatty acid with the chemical structure $18:1$ trans-11. It is formed in the rumen of cattle through the biohydrogenation of linoleic acid by microbial flora.
• Natural vs. Industrial Trans-Fats: Unlike industrial trans-fats produced via partial hydrogenation of vegetable oils (which are linked to heart disease), natural trans-fats like Vaccenic acid and Conjugated Linoleic Acid (CLA) found in meat and dairy are often considered neutral or even potentially beneficial in moderate amounts.
• Oleic Acid (A): This is a cis-monounsaturated fatty acid ($18:1$ cis-9), the primary fatty acid in olive oil. It is not a trans-fat.
• EPA (C): Eicosapentaenoic acid is an Omega-3 polyunsaturated fatty acid found in fish oil. It is not a trans-fat.
• Arachidonic Acid (D): This is an Omega-6 polyunsaturated fatty acid ($20:4$) involved in inflammatory pathways. It is found in animal membranes but is not a trans-fat.
Step 3: Final Answer:
The primary natural trans-fat in meat is Vaccenic acid.
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