The effects of feeding conjugated linoleic acid on subsequent pork quality

1999 ◽  
Vol 79 (1) ◽  
pp. 45-51 ◽  
Author(s):  
M. E. R. Dugan ◽  
J. L. Aalhus ◽  
L. E. Jeremiah ◽  
J. K. G. Kramer ◽  
A. L. Schaefer
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Shear Force ◽  
Detrimental Effect ◽  
Intramuscular Fat ◽  
Pork Quality ◽  
Drip Loss ◽  
Protein Levels ◽  
Flavor Intensity ◽  
Glycogen Utilization

Feeding conjugated linoleic acid (CLA) has recently been shown to repartition fat to lean in pigs. The present study was undertaken to determine if feeding CLA affects pork quality. Pigs were fed a cereal-based diet containing either 2% CLA or 2% sunflower oil. Fifty-four pigs (27 gilts and 27 barrows) were fed per diet, and diets were fed from 61.5 to 106 kg liveweight. Diet did not affect postmortem longissimus thoracis (LT) glycogen utilization, lactate accumulation, or pH decline. Conjugated linoleic acid fed pigs had slightly higher LT temperatures at 3 h postmortem (+1.15 °C; P < 0.05), but subsequent LT shear force, drip loss and soluble protein levels were unaffected. Diet did not affect subjective LT scores for structure or color, but objective color measurements indicated LT from CLA-fed pigs had slightly higher chroma (color saturation) values (+0.84; P < 0.05). Longissimus thoracis from CLA-fed pigs also had increased subjective marbling scores (P < 0.01) and increased petroleum-ether-extractable intramuscular fat (+22%; P < 0.01). Diet did not affect any measured palatability characteristic (initial and overall tenderness, juiciness, flavor desirability, flavor intensity, connective tissue amount, overall palatability; P > 0.05). Feeding 2% dietary CLA to pigs, therefore, shows some potential for improving pork composition by increasing intramuscular fat, while having no detrimental effect on pork quality. Key words: Swine, conjugated linoleic acid, pork quality

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

Conjugated Linoleic Acid Causes a Marked Increase in Liver α-Tocopherol and Liver α-Tocopherol Transfer Protein in C57BL/6 J Mice

2010 ◽  
Vol 80 (1) ◽  
pp. 65-73 ◽  
Author(s):  
Pei-Min Chao ◽  
Wan-Hsuan Chen ◽  
Chun-Huei Liao ◽  
Huey-Mei Shaw
Keyword(s):  
Antioxidant Enzymes ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Thiobarbituric Acid Reactive Substances ◽  
Control Groups ◽  
Protein Levels ◽  
Transfer Protein ◽  
And Control

Conjugated linoleic acid (CLA) is a collective term for the positional and geometric isomers of a conjugated diene of linoleic acid (C18:2, n-6). The aims of the present study were to evaluate whether levels of hepatic α-tocopherol, α-tocopherol transfer protein (α-TTP), and antioxidant enzymes in mice were affected by a CLA-supplemented diet. C57BL/6 J mice were divided into the CLA and control groups, which were fed, respectively, a 5 % fat diet with or without 1 g/100 g of CLA (1:1 mixture of cis-9, trans-11 and trans-10, cis-12) for four weeks. α-Tocopherol levels in plasma and liver were significantly higher in the CLA group than in the control group. Liver α-TTP levels were also significantly increased in the CLA group, the α-TTP/β-actin ratio being 2.5-fold higher than that in control mice (p<0.01). Thiobarbituric acid-reactive substances were significantly decreased in the CLA group (p<0.01). There were no significant differences between the two groups in levels of three antioxidant enzymes (superoxide dismutase, glutathione peroxidase, and catalase). The accumulation of liver α-tocopherol seen with the CLA diet can be attributed to the antioxidant potential of CLA and the ability of α-TTP induction. The lack of changes in antioxidant enzyme protein levels and the reduced lipid peroxidation in the liver of CLA mice are due to α-tocopherol accumulation.

Effect of slaughter season on fatty acid composition, conjugated linoleic acid isomers and nutritional value of intramuscular fat in Barrosã-PDO veal

Meat Science ◽  
2007 ◽  
Vol 75 (1) ◽  
pp. 44-52 ◽  
Author(s):  
Cristina M.M. Alfaia ◽  
Matilde L.F. Castro ◽  
Susana I.V. Martins ◽  
Ana P.V. Portugal ◽  
Susana P.A. Alves ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Nutritional Value ◽  
Intramuscular Fat

scholarly journals Increased Inclusion of Dietary Methionine Sources Improves Pork Quality in Association with the Regulation of Energy and Protein Metabolism and Muscle’s Fiber Profile

2020 ◽  
Author(s):  
Peiqiang Yuan ◽  
Sen Lin ◽  
Jiyong Peng ◽  
Yunxia Li ◽  
Yunhan Liu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Protein Metabolism ◽  
Shear Force ◽  
Lipid Synthesis ◽  
Short Chain Fatty Acids ◽  
Pork Quality ◽  
Fiber Types ◽  
Drip Loss ◽  
Lower Shear ◽  
Nutritional Strategies

Abstract Background Intensive selection for faster growth rate and higher lean percentage led to increase in protein deposition but deterioration in meat quality of pigs, thus there is growing interest in exploring the nutritional strategies to improve meat quality. Methionine has been shown to activate mechanistic target of rapamycin complex 1 protein kinase that plays pivotal roles in the regulation of protein and lipid synthesis. However, few study reports are available regarding the effects of dietary methionine supplementation at levels beyond growth requirements on lipid and protein metabolism and thus on pork quality. The objective of this study was to assess whether pork quality was improved by increasing dietary digestible sulfur amino acids (SAA) levels, with pigs fed the control (100% SAA), DL-Methionine (125% SAA)- or OH-Methionine (125% SAA)-supplemented diets during 11–110 kg period. Results Increasing SAA above requirements did not significantly affect growth performance, whereas improved pork quality as indicated by the decreased drip loss and a tendency towards decrease in shear force of longissimus lumborum muscle. Moreover, fresh muscle from barrows fed OH-Methionine showed a higher lightness value compared with the control and DL-Methionine treatments. The relatively lower shear force might be explained by the decrease in crude protein and increase in glycolytic potential, while the decreased drip loss was associated with down-regulation of genes (like fast glycolytic IIx) regulating fiber types. The increased lightness value of fresh muscle from barrows fed OH-Met diets appeared to be associated with the increased lactate level, which can be further explained by the increased plasma short-chain fatty acids concentrations, up-regulated G-protein coupled receptor 43 activation and enhanced glucagon-like peptide 1 secretion. Conclusion Increased SAA consumption appeared to improve pork water-holding capacity and tenderness likely through regulation of energy and protein metabolism and muscle’s fiber profile, which provides new insights into the nutritional strategies to improve meat quality.

scholarly journals Conjugated Linoleic Acid Inhibits Hyphal Growth in Candida albicans by Modulating Ras1p Cellular Levels and Downregulating TEC1 Expression

2011 ◽  
Vol 10 (4) ◽  
pp. 565-577 ◽  
Author(s):  
Julie Shareck ◽  
André Nantel ◽  
Pierre Belhumeur
Keyword(s):  
Candida Albicans ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Cellular Localization ◽  
Therapeutic Potential ◽  
Transcriptional Profiling ◽  
Hyphal Growth ◽  
Cellular Growth ◽  
Content Type ◽  
Protein Levels

ABSTRACTThe polymorphic yeastCandida albicansexists in yeast and filamentous forms. Given that the morphogenetic switch coincides with the expression of many virulence factors, the yeast-to-hypha transition constitutes an attractive target for the development of new antifungal agents. Since an untapped therapeutic potential resides in small molecules that hinderC. albicansfilamentation, we characterized the inhibitory effect of conjugated linoleic acid (CLA) on hyphal growth and addressed its mechanism of action. CLA inhibited hyphal growth in a dose-dependent fashion in both liquid and solid hypha-inducing media. The fatty acid blocked germ tube formation without affecting cellular growth rates. Global transcriptional profiling revealed that CLA downregulated the expression of hypha-specific genes and abrogated the induction of several regulators of hyphal growth, includingTEC1,UME6,RFG1, andRAS1. However, neitherUME6norRFG1was necessary for CLA-mediated hyphal growth inhibition. Expression analysis showed that the downregulation ofTEC1expression levels by CLA depended onRAS1. In addition, whileRAS1transcript levels remained constant in CLA-treated cells, its protein levels declined with time. With the use of a strain expressing GFP-Ras1p, CLA treatment was also shown to affect Ras1p localization to the plasma membrane. These findings suggest that CLA inhibits hyphal growth by affecting the cellular localization of Ras1p and blocking the increase inRAS1mRNA and protein levels. Combined, these effects should prevent the induction of the Ras1p signaling pathway. This study provides the biological and molecular explanations that underlie CLA's ability to inhibit hyphal growth inC. albicans.

scholarly journals Conjugated linoleic acid content in cecotrophes, suprarenal and intramuscular fat in rabbit fed commercial diets

2010 ◽  
Vol 14 (2) ◽  
Author(s):  
  Gómez-Conde M.S. ◽  
Menoyo D. ◽  
Chamorro S. ◽  
López-Bote C.J. ◽  
García-Rebollar P. ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Content ◽  
Intramuscular Fat ◽  
Linoleic Acid Content ◽  
Commercial Diets
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