Effect of Dietary Conjugated Linoleic Acid and Monounsaturated Fatty Acid Content on Pig Muscle and Adipose Tissue Lipase and Esterase Activity

2006 ◽  
Vol 54 (24) ◽  
pp. 9241-9247 ◽  
Author(s):  
Diana Martín ◽  
Jorge Ruiz ◽  
Mónica Flores ◽  
Fidel Toldrá
Keyword(s):  
Adipose Tissue ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Content ◽  
Esterase Activity ◽  
Fatty Acid Content ◽  
Monounsaturated Fatty Acid ◽  
Dietary Conjugated Linoleic Acid ◽  
Pig Muscle

scholarly journals The possibility of increasing at the conjugated linoleic acid content in pork

2008 ◽  
pp. 27-32
Author(s):  
Anikó Borosné Győri ◽  
Istvánné Hermán ◽  
János Csapó ◽  
János Gundel
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Arachidonic Acid Content ◽  
Control Group ◽  
Mixed Feed ◽  
Effect Of Feeding

The composition of fatty acids in food products is a significant factor in human health. Feeding can significantly influence the composition of fatty acids in the animal fat. We analysed the effect of feeding high CLA-content (conjugated linoleic acid) feed on the composition of fatty acids in pork. The animals were grouped according to the following: Group 1) feeding experimental, ghee-mixed feed for 76 days, Group 2) feeding the same feed, but only for 33 days, Group 3) feeding sunflower-oil-mixed feed for 76 days. Ghee contains CLA in high amount. The aim of our experiment is to analyse how the high CLA content influences the fatty acid content of pork. In the end of the fattening experiment the animals were slaughtered, then samples were taken from the loin, ham, abdomen and backfat from 10 animals from each group and analysed the fatty acid content. We found significant differences between the average fatty acid content of the samples. As an effect of feeding ghee-enriched feed, the CLA content significantly increased, compared to the control group. However, the linoleic acid and the arachidonic acid content were lower, and the proportion of fatty acids was also lower when feeding control feed.

scholarly journals Effects of dietary conjugated linoleic acid on lipid peroxidation in breast and thigh muscles of broiler chickens

2017 ◽  
Vol 62 (No. 8) ◽  
pp. 331-338 ◽  
Author(s):  
Y. Liu ◽  
G. Tang ◽  
J. Yang ◽  
W. Li
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Content ◽  
Broiler Chickens ◽  
Control Diet ◽  
Fatty Acid Content ◽  
Left Breast ◽  
Thigh Muscles

The effect of dietary supplementation with conjugated linoleic acid (CLA) on lipid peroxidation in the breast muscles (Pectoralis major and Pectoralis minor) and thigh muscles of broiler chickens was investigated. A total of ninety-six 21-day-old Arbor Acres male broiler chickens were assigned to 2 dietary treatments (0 and 1.5% CLA) with 8 replicates per 6 chickens each. The left breast and thigh muscles of broiler chickens were excised on day 42. The broilers receiving the CLA diet exhibited lower malondialdehyde content and reactive oxygen species production (P < 0.01) in the breast and thigh muscles than the broilers receiving the control diet. After the dietary CLA supplementation, the glutathione (GSH) content in the breast and thigh muscles of the broiler chickens fed the CLA diet increased by 21.89 and 21.56%, respectively (P < 0.05) while the γ-glutamylcysteine synthetase（γ-GCS）activity increased by 28.57 and 25.80% (P < 0.05), respectively. Dietary CLA significantly increased the CLA content (P < 0.01) and saturated fatty acid content (P < 0.05), and decreased the monounsaturated fatty acid content (P < 0.01) in the breast and thigh muscles. These results showed that dietary CLA may decrease the lipid peroxidation level in the breast and thigh muscles of broiler chickens perhaps through increasing the γ-GCS activity to induce GSH synthesis and changing the fatty acid composition to increase oxidative stability.

Sign in / Sign up

Export Citation Format

Share Document