Effect of dietary conjugated linoleic acid and monounsaturated fatty acids on productive, carcass and meat quality traits of pigs

Abstract. A total of 40 castrated male pigs of the Spanish autochthonous Chato Murciano breed were used for this study to evaluate the influence of two diets. One group of 20 pigs was fed with a high protein/low fat (HP/LF) diet and slaughtered with life weight (LW) of 125.03 kg. The other group of 20 pigs was fed with a low protein/high fat (LP/HF) diet and slaughtered with 121.91 kg LW. The effects of diet on carcass and meat quality traits were studied. Meat samples were taken from the longissimus lumbar (LL) muscle. The HP/LF diet produced a faster growing rate and higher daily weight gain, and measurements in the LL muscle showed higher values of ultimate pH (pHu), colour parameters, and higher content in Ca, Mg, Zn, K and Na. The LP/HF diet led to higher values of Fe and Cu. The difference in the LL muscle intramuscular fat (IMF) levels was noteworthy, with values of 3.21 % in the HP/LF group and 11.00 % in the LP/HF group; however, the dorsal fat thickness measurements showed no differences. The fatty acid composition of the IMF was 42.43 and 42.29 % of saturated fatty acids (SFA), 50.34 and 51.35 % of monounsaturated fatty acids (MUFA) and 7.20 and 6.24 % of polyunsaturated fatty acids (PUFA) for the HP/LF group and LP/HF group respectively, with only statistically significant differences in the MUFA levels (P≤0.05).

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Influences of dietary conjugated linoleic acid (CLA) and total lysine content on growth, carcass characteristics and meat quality of heavy pigs

Meat Science ◽

10.1016/j.meatsci.2007.10.001 ◽

2008 ◽

Vol 79 (2) ◽

pp. 307-316 ◽

Cited By ~ 21

Author(s):

C. Corino ◽

M. Musella ◽

G. Pastorelli ◽

R. Rossi ◽

K. Paolone ◽

...

Keyword(s):

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

Meat Quality ◽

Carcass Characteristics ◽

Lysine Content ◽

Dietary Conjugated Linoleic Acid

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Manipulation of the fatty acids composition of poultry meat and giblets by dietary inclusion of two oil sources and conjugated linoleic acid

Arquivo Brasileiro de Medicina Veterinária e Zootecnia ◽

10.1590/s0102-09352008000600013 ◽

2008 ◽

Vol 60 (6) ◽

pp. 1388-1398 ◽

Cited By ~ 3

Author(s):

S.F. Zanini ◽

E. Vicente ◽

G.L. Colnago ◽

B.M.S. Pessotti ◽

M.A. Silva

Keyword(s):

Fatty Acids ◽

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

Canola Oil ◽

Broiler Chickens ◽

Saturated Fatty Acids ◽

Saturated Fat ◽

Monounsaturated Fatty Acids ◽

Poultry Meat ◽

Breast Meat

The effect of dietary conjugated linoleic acid (CLA) in association with two vegetable oil sources on the fatty acids of meat and giblets of broiler chickens was evaluated. Two hundred 21-day-old broiler chickens were distributed in a completely randomized factorial design 2 x 5 (two oil sources, soybean or canola oil; and five levels of CLA, 0.0, 2.5, 5.0, 7.5, and 10.0g/kg). The addition of CLA to the diet resulted in an increase (P<0.05) in CLA deposition in the analyzed tissues. CLA supplementation also reduced (P<0.05) the rate of polyunsaturated to saturated fatty acids in thigh, breast, heart, and gizzard. There was interaction of CLA x oil source (P<0.05). The intake of soybean oil, associated with increasing CLA, resulted in an increase in lipid deposition in edible portions as observed by an increase in the overall content of fatty acids, including CLA, while the use of canola oil, associated with increasing CLA in the diet, resulted in a decrease in lipid content in edible portions, specifically regarding that of saturated fat (P<0.05) in breast meat and liver and in the content of monounsaturated fatty acids (P<0.05) in thigh, breast, liver, and gizzard.

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