Changes in the Fatty Acid Profile of the Subcutaneous Fat of Swine throughout Fattening As Affected by Dietary Conjugated Linoleic Acid and Monounsaturated Fatty Acids

2007 ◽  
Vol 55 (26) ◽  
pp. 10820-10826 ◽  
Author(s):  
Diana Martin ◽  
Teresa Antequera ◽  
Elena Gonzalez ◽  
Clemente Lopez-Bote ◽  
Jorge Ruiz
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Fatty Acid Profile ◽  
Subcutaneous Fat ◽  
Monounsaturated Fatty Acids ◽  
Dietary Conjugated Linoleic Acid

scholarly journals Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat

2017 ◽  
Vol 61 (No. 8) ◽  
pp. 428-435 ◽  
Author(s):  
E. Vaclavkova ◽  
Z. Volek ◽  
J. Belkova ◽  
D. Duskova ◽  
M. Czauderna ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Oxidative Stability ◽  
Conjugated Linoleic Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Subcutaneous Fat ◽  
Trial Duration

The aim of this experiment was to test the hypothesis that conjugated linoleic acid (CLA) in diets of finishing pigs fed linseed can improve the quality and oxidative stability of meat and subcutaneous fat. Twenty-four Prestice Black-Pied pigs (barrows and gilts) were divided into three groups and were fed a basal diet and diets supplemented with ground linseed (70 g/kg), or linseed combined with conjugated linoleic acid (20 g CLA-oil/kg). The trial duration was 53 days. Measurements included slaughter and meat quality parameters, oxidative stability determination, and fatty acid profile of meat and subcutaneous fat. The experimental data were analysed using one-way analysis of variance. Neither linseed nor linseed with CLA significantly influenced weight gain, lean percentage, muscle depth, backfat thickness, drip loss, meat shear force, dry matter, intramuscular fat or cholesterol (P > 0.05). Dietary supplementation with linseed increased the percentage of linolenic acid in the fatty acids of meat and backfat and resulted in higher production of aldehydes. Dietary CLA did not influence the susceptibility of lipids to oxidation. Supplementation with CLA significantly increased CLA proportions in fatty acids of meat and backfat, reduced proportions of monounsaturated fatty acids, and increased proportions of saturated fatty acids in backfat (P < 0.05). The concentration of CLA (in mg/100 g of fresh tissue) in backfat was almost fifty times higher than in meat. Both meat and backfat of pigs fed CLA-free diets contained CLA, probably as a result of microbial conversion of linoleic acid in the intestine. It can be concluded that CLA changed the fatty acid profile of meat and backfat, but did not improve oxidative stability and other meat quality traits of pigs fed linseed.

scholarly journals Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin

2011 ◽  
Vol 124 (2) ◽  
pp. 518-526 ◽  
Author(s):  
Diana Martin ◽  
Teresa Antequera ◽  
Elena Muriel ◽  
Trinidad Perez-Palacios ◽  
Jorge Ruiz
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Monounsaturated Fatty Acids ◽  
Quality Traits ◽  
Dietary Conjugated Linoleic Acid

Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids

Meat Science ◽  
2009 ◽  
Vol 81 (3) ◽  
pp. 549-556 ◽  
Author(s):  
Diana Martin ◽  
Teresa Antequera ◽  
Elena Muriel ◽  
Trinidad Perez-Palacios ◽  
Jorge Ruiz
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Volatile Compounds ◽  
Monounsaturated Fatty Acids ◽  
Dietary Conjugated Linoleic Acid

Supplementation with whole cottonseed changes milk composition and milk fatty acid profile in dairy cows

2011 ◽  
Vol 51 (2) ◽  
pp. 95 ◽  
Author(s):  
O. Dayani ◽  
G. R. Ghorbani ◽  
A. K. Esmailizadeh
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Fatty Acid Profile ◽  
Milk Yield ◽  
Experimental Period ◽  
Milk Composition ◽  
Milk Fatty Acid ◽  
Whole Cottonseed

Eight multiparous Holstein cows in mid lactation (average days in milking of 160 ± 40) were used in a replicated 4 by 4 Latin square design, each experimental period lasting 3 weeks, to determine the effects of whole cottonseed (WCS) treatment and dietary crude protein (CP) concentration on the profile of milk fatty acids. Each 3-week experimental period consisted of 2 weeks for ration adaptation followed by 1 week for data collection. The experimental diets consisted of: (1) Control (without WCS), 16% CP; (2) 20% WCS, 16% CP; (3) 20% WCS, 13% CP; and (4) 20% crushed WCS, 13% CP. Minerals and vitamin supplements were the same in all experimental diets. The WCS treatment led to increased DM intake, fat-corrected milk yield, fat concentration, proportion of long-chain fatty acids, unsaturated fatty acids and ratio of unsaturated to saturated fatty acids (P < 0.05). Decreased concentration of dietary CP from 16 to 13% (diet 2 compared with diet 3) led to a decrease in both milk yield and milk composition (P < 0.05). WCS crushed in diets with 13% CP (diet 4 compared with diet 3) increased (P < 0.05) the concentration of conjugated linoleic acid in milk fat. The results demonstrated that adding WCS to the diet of lactating cows improves both milk yield and milk fatty acid profile, particularly the proportion of conjugated linoleic acid.

Effect of dietary conjugated linoleic acid supplementation during late gestation on colostrum yield, fatty acid composition, and IgG concentrations in primiparous sows

2018 ◽  
Vol 98 (4) ◽  
pp. 732-740 ◽  
Author(s):  
H. Liu ◽  
F. Wu ◽  
L.L. Bai ◽  
Y.F. Chen ◽  
C.H. Lai ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Late Gestation ◽  
Control Group ◽  
Dietary Conjugated Linoleic Acid ◽  
Suckling Piglets

This experiment was conducted to evaluate the effects of dietary conjugated linoleic acid (CLA) supplementation during late gestation on reproductive performance, colostrum yield, colostral fatty acid composition, and immunoglobulin G (IgG) concentrations in primiparous sows. Twenty-four primiparous Landrace × Large White pregnant sows were randomly selected and assigned to four dietary treatments: 0% (control), 0.75%, 1.50%, and 2.25% CLA supplementation from day 85 of gestation to parturition. During lactation, all sows were fed the same commercial diet. The preweaning mortality of suckling piglets born to dams fed supplemental CLA did decrease linearly (P = 0.01) during lactation. Administration of CLA during gestation increased linearly (P < 0.01) total saturated fatty acids and decreased linearly (P < 0.01) monounsaturated fatty acids and polyunsaturated fatty acids in colostrum. The concentrations of CLA isomers were higher (P < 0.01) in colostrum from primiparous sows fed CLA diets than in the control group. Feeding CLA increased (P < 0.05) colostral IgG concentrations, as well as that in the serum of neonatal piglets. In conclusion, 2.25% CLA supplementation in the diet of primiparous sows during late gestation could improve the passive immunity through colostral IgG and the survival of suckling piglets.

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