Abstract
On incubation of linoleic acid with strained rumen contents from sheep, it was observed that conversion of linoleic acid into C(18:1)trans-11 monoenoic acid and subsequently into stearic acid was largely associated with the food-particle fraction. The bacteria, protozoa and cell-free supernatant together contributed less than 30% to the overall change in the added C(18:2) fatty acid.