Influence of dietary conjugated linoleic acid (CLA) and age at slaughtering on performance, slaughter- and meat quality, lipoproteins, and tissue deposition of CLA in barrows

C Lauridsen; H Mu; P Henckel

doi:10.1016/j.meatsci.2004.08.009

Influence of dietary conjugated linoleic acid (CLA) and age at slaughtering on performance, slaughter- and meat quality, lipoproteins, and tissue deposition of CLA in barrows

Meat Sci. 2005 Mar;69(3):393-9. doi: 10.1016/j.meatsci.2004.08.009.

Authors

C Lauridsen¹, H Mu, P Henckel

Affiliation

¹ Danish Institute of Agricultural Sciences, Department of Animal Nutrition and Physiology, Research Center Foulum, P.O. Box 50, 8830 Tjele, Denmark.

PMID: 22062976
DOI: 10.1016/j.meatsci.2004.08.009

Abstract

To assess the effects of dietary conjugated linoleic acid (CLA) on performance, slaughter and meat quality, 100 Danish barrows were fed diets containing 0.5% sunflower oil (control) and 0.5% CLA from 40 kg live weight until slaughter at either 100 or 130 kg live weight. Plasma total cholesterol (P=0.006) and HDL-cholesterol (P=0.021) was reduced, and plasma FFA-concentration increased (P=0.06) in pigs fed CLA. CLA supplementation improved (P=0.01) the feed utilisation by 4.7% and 4.3% for pigs slaughtered at 100 and 130 kg, respectively. Daily gain tended (P=0.06) to increase with the CLA-treatment (1.236 versus 1.194 kg for CLA- and control, respectively). Dietary treatments had no effects on slaughter- (meat percentage and backfat thickness) and meat quality responses (pH, temperature and water holding capacity). CLA tended (P=0.09) to reduce the intramuscular cholesterol, but had no influence on the total content of intramuscular fat.