The effect of conjugated linoleic acid on fat to lean repartitioning and feed conversion in pigs

1997 ◽  
Vol 77 (4) ◽  
pp. 723-725 ◽  
Author(s):  
M. E. R. Dugan ◽  
J. L. Aalhus ◽  
A. L. Schaefer ◽  
J. K. G. Kramer
Keyword(s):  
Linoleic Acid ◽  
Key Words ◽  
Conjugated Linoleic Acid ◽  
Sunflower Oil ◽  
Subcutaneous Fat ◽  
Basal Diet ◽  
Rich Source ◽  
Feed Conversion ◽  
Key Words Pig

The repartioning effect of CLA was evaluated using 108 pigs (54 gilts and 54 barrows) fed from 61.5 to 106 kg liveweight. Pigs were fed a cereal-based basal diet containing either 2% CLA or 2% sunflower oil (a rich source of α-linoleic acid). Irrespective of gender, pigs fed CLA tended to have reduced feed intakes (−5.2%, P = 0.07), improved feed conversion efficiences (−5.9%, P = 0.06) and similar rates of gain relative to sunflower oil fed pigs. In addition, pigs fed CLA deposited less subcutaneous fat (−6.8%, P = 0.01) and gained more lean (+2.3%, P = 0.03) than pigs fed sunflower oil. These data suggest CLA can be used as a repartioning agent in pigs and that further research to optimize the repartitioning effect is warranted. Key words: Pig, pork, swine, conjugated linoleic acid, CLA, repartioning

scholarly journals Dietary conjugated linoleic acid influences the content of stearinic acid in porcine adipose tissu

2012 ◽  
Vol 57 (No. 2) ◽  
pp. 92-100 ◽  
Author(s):  
M. Stanimirovic ◽  
B. Petrujkic ◽  
N. Delic ◽  
N. Djelic ◽  
J. Stevanovic ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Fatty Acid Content ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Control Group ◽  
Production Traits ◽  
Fat Tissue ◽  
Feed Conversion ◽  
Fat Percentage

The present study was conducted in order to determine the effects of supplementation of a growing-finishing pig diet with 0.5% conjugated linoleic acid (CLA) on production characteristics and slaughter traits. Ninety-seven female Swedish Landrace pigs were used. The control group of animals was fed a regular diet (n = 49), while the experimental group of animals (n = 48) received a diet where part of the soybean oil was substituted with commercially enriched CLA oil (containing at least 56% of CLA isomers, 28% cis-9, trans-11 and 28% trans-10, cis-12). The experiment lasted 44 days; porkers were fed from an initial weight of 66.0 up until a final weight of 103.5 kg. Feed conversion ratio, carcass and ham weight, percentage of lean meat and subcutaneous fat tissue as well as intramuscular fat were recorded. The fatty acid content of ham intramuscular fat tissue was determined by HPLC. No statistically significant influence of CLA was observed, either on carcass and ham weight, or on fat percentage in subcutaneous and intramuscular tissue. Dietary CLA enrichment proved to increase the content of stearinic acid in intramuscular fat tissue, 17.29 ± 13.26 % in experimental and 15.87 ± 33.71 % in control group of pigs (P < 0.01). The obtained production results show no statistically significant changes in main production traits between the two groups of animals. The observed difference in the content of stearinic acid (P < 0.01) implies firmer fat tissue, which has a practical value in pig bacon fattening.

scholarly journals Conjugated linoleic acid in diets for large-size rainbow trout (Oncorhynchus mykiss): effects on growth, chemical composition and sensory attributes

2007 ◽  
Vol 97 (2) ◽  
pp. 289-297 ◽  
Author(s):  
L. M. P. Valente ◽  
N. M. Bandarra ◽  
A. C. Figueiredo-Silva ◽  
P. Rema ◽  
P. Vaz-Pires ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Liver Lipid ◽  
Dietary Treatment ◽  
Feed Conversion ◽  
Sensory Data ◽  
Liver Lipid Content ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Tissue Lipids

The effects of graded levels (0 %, 0·5 %, 0·75 and 1 %) of dietary conjugated linoleic acid (CLA) were assessed on 97 g rainbow trout. Fish were fed to satiation twice a day for 12 weeks. At the end of the experiment, all groups of fish weighed more than 250 g and no significant differences were detected in growth performance, feed conversion, nutrient or energy utilisation or body composition between treatments. A decrease in liver lipid content resulted from including CLA and was accompanied by a reduction in malic enzyme activity. The muscle saturated acid and PUFA content did not vary between dietary treatments, despite the increasing concentration of stearic acid and CLA. In the liver, however, both fractions increased significantly with dietary CLA. Moreover, the MUFA decreased significantly in both muscle and liver. CLA was incorporated into tissue lipids, with levels in flesh (2·1–4·2 %) being 2-fold higher than in liver (0·8–1·9 %). In muscle, the percentage of cis-9, trans-11 isomer ranged from 39·5 % to 41·8 % and that of trans-10, cis-12 isomer from 31·4 % to 33·4 % of total CLA. The incorporation of CLA isomers in the liver varied with dietary treatment, and the cis-9, trans-11 isomer seemed to be more efficiently incorporated than trans-10, cis-12. Sensory data indicated slight-to-moderate differences between the trout fed with and without CLA. The present results suggest that 250 g rainbow trout can incorporate CLA in both muscle and liver, contributing to the production of a functional food.

Effects of feeding different levels of conjugated linoleic acid and total oil to pigs on subsequent pork quality and palatability

2003 ◽  
Vol 83 (4) ◽  
pp. 713-720 ◽  
Author(s):  
M. E. R. Dugan ◽  
J. L. Aalhus ◽  
D. C. Rolland ◽  
L. E. Jeremiah
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Canola Oil ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Pork Quality ◽  
Post Mortem ◽  
Total Oil ◽  
Different Levels

The objective of the present study was to compare pork quality, composition and palatability of pigs fed different levels of conjugated linoleic acid (CLA) and total oil (TO). A 3 × 2 factorial design was used feeding three levels of CLA (0, 0.25, and 0. 5%) and two levels of TO (2 and 5% made up with canola oil). Thirty-six pigs were allotted per diet and diets were fed from 35 to 115 kg liveweight. TO had no effect on longissimus thoracis (LT) moisture or intramuscular fat contents, but feeding CLA decreased LT moisture (P = 0.04) and increased LT intramuscular fat (P = 0.04). CLA and TO had no effect on LT subjective color, structure or marbling scores. Post-mortem LT temperature was also unaffected by feeding CLA or TO. Pigs fed 0.5% CLA had a marginally higher muscle pH (P = 0.01), a tendency toward lower post-mortem lactate levels (P = 0.06) and had higher glycogen concentrations (P = 0.03) at 30 min post mortem. Feeding CLA may thus offer limited protection against rapid post-mortem pH decline. Adding CLA to the diet increased subcutaneous fat hardness (P = 0.01), which was related to increased saturated (P = 0.01) and reduced monounsaturated fatty acid levels (P = 0.01). Increasing TO had an opposite effect resulting in softer fat with lower saturated and higher mono- and polyunsaturated fatty acid levels (P = 0.01). Supplementing diets with CLA in combination with canola oil did not have any detrimental effect on pork quality, composition or palatability. Feeding CLA does, however, have the potential to improve pork quality by increasing intramuscular fat levels, reducing post-mortem glycogen utilization rates and increasing subcutaneous fat hardness. Key words: Conjugated linoleic acid, canola oil, pork quality, palatability, marbling, fat composition

Impact of calving seasons and feeding systems in western Canada. II. Meat composition and organoleptic quality of steaks

2014 ◽  
Vol 94 (4) ◽  
pp. 583-593 ◽  
Author(s):  
Obioha N. Durunna ◽  
Hushton C. Block ◽  
Alan D. Iwaasa ◽  
Shannon L. Scott ◽  
Clayton Robins ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Vaccenic Acid ◽  
Subcutaneous Fat ◽  
Western Canada ◽  
Organoleptic Quality ◽  
Meat Composition ◽  
Feeding Systems

Durunna, O. N., Block, H. C., Iwaasa, A. D., Scott, S. L., Robins, C., Khakbazan, M., Dugan, M. E. R., Aalhus, J. L., Aliani, M. and Lardner, H. A. 2014. Impact of calving seasons and feeding systems in western Canada. II. Meat composition and organoleptic quality of steaks. Can. J. Anim. Sci. 94: 583–593. Fatty acid profiling, meat and organoleptic quality assessments were conducted on 160 carcasses of crossbred steers born into one of two calving systems and later assigned to one of two postweaning feeding systems. The steers were weaned from either an early calving or late calving system and later assigned to either a rapid-gain feeding (RF) or a slow-gain feeding (SF) system. The RF steers received a silage–hay diet during the backgrounding period prior to finishing, while the SF steers received a hay diet at backgrounding and then grazed alfalfa–meadow bromegrass pasture and annual cereal swaths prior to finishing. All treatment groups received a conventional diet during finishing until the steers attained a target backfat thickness or body weight. Fatty acid analyses were conducted on longissimus dorsi muscle (LDM) and subcutaneous fat samples. Other analyses included LDM composition, tenderness and taste panel evaluations. Total saturated fatty acid was greater (P<0.02) in samples from RF steers, while total monounsaturated fatty acid was greater (P<0.01) in SF steers. The SF steers had greater (P<0.01) conjugated linoleic acid concentration. There was no main or interaction effect (P>0.05) on beef aroma, flavour and tenderness but the SF steaks had lower (P=0.02) cooking losses than RF steaks. The SF strategy has the potential to create a value chain that would lead to finished steers with higher backfat omega-3, conjugated linoleic acid and trans vaccenic acid and less cooking moisture losses.

Sign in / Sign up

Export Citation Format

Share Document