Dietary conjugated linoleic acid alters fatty acid composition of pig skeletal muscle and fat.

Ramsay, Timothy; Evock‐Clover, Christina M.; Steele, N. C.; Azain, M. J.

doi:10.2527/2001.7982152x

Cited by 91 publications

(80 citation statements)

References 36 publications

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“…Dietary CLA (Thiel et al 1998) or carnitine supplementation Smith et al 1994) has been shown to reduce backfat and increase carcass leanness and CrNic ) has also been shown to decrease backfat in pork carcasses. However, these effects were not observed in some other studies (Smith et al 1997;O'Quinn et al 1998;Ramsay et al 2001) or in the present experiment. This may have been the consequence of the genetic leanness of the light, market-weight gilts slaughtered in this study, the composition of the CLA mix in MTO, or the total fat content in the diet may have differed enough to cause variable response among these studies.…”

Section: Discussioncontrasting

confidence: 53%

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Effects of dietary additions of modified tall oil, chromium nicotinate, and L-carnitine on growth performance, carcass characteristics, and bacon characteristics of growing-finishing pigs

Waylan¹,

O’Quinn²,

Goodband³

et al. 2003

Can. J. Anim. Sci.

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Effects of dietary additions of modified tall oil, chromium nicotinate, and L-carnitine on growth performance, carcass characteristics, and bacon characteristics of growing-finishing pigs. Can. J. Anim. Sci. 83: 459-467. Eighty gilts were supplemented with modified tall oil (MTO), chromium nicotinate (CrNic), and L-carnitine to determine effects on growth and meat quality characteristics. Pigs were assigned to one of eight treatments in a 2 × 2 × 2 factorial with main effects of MTO (0 or 0.5%), CrNic (0 or 50 µg kg -1 ), and L-carnitine (0 or 50 mg kg -1 ). Pigs fed MTO had increased (P = 0.03) average daily gain and pigs fed CrNic had improved (P = 0.02) gain:feed. Bellies from pigs supplemented with MTO with no CrNic were firmer (P < 0.05) than bellies from all other treatment combinations. No differences (P > 0.05) were detected for longissimus muscle (LM) visual or objective color values. Furthermore, no differences (P > 0.05) were detected for LM Warner-Bratzler shear force or sensory traits. Bacon from pigs fed MTO had firmer (P < 0.05) slices than bacon from pigs fed no MTO. These data suggest improvements in growth performance from addition of 0.50% MTO and(or) 50 µg kg -1 CrNic to diets of finishing gilts. Supplementing with MTO, CrNic, and L-carnitine had minimal effects on carcass, LM color and sensory, or bacon characteristics. Quatre-vingts truies nullipares ont reçu un supplément de tallöl modifié (TM), de nicotinate de chrome (NicCr) et de L-carnitine, l'idée étant de vérifier l'incidence de ces additifs sur la croissance des animaux et la qualité de la viande. Les animaux ont été répartis entre huit traitements selon une grille factorielle 2 × 2 × 2 pour déterminer les principaux effets du TM (0 ou 5 %), du NicCr (0 ou 50 mg kg -1 ) et de la L-carnitine (0 ou 50 µg kg -1 ). Les porcs recevant du TM ont enregistré un gain quotidien moyen plus élevé (P = 0,03) tandis que ceux recevant du NicCr présentaient un meilleur rapport gain:aliments (P = 0,02). Les flancs des animaux nourris de TM sans NicCr étaient plus fermes (P < 0,05) que ceux des animaux des autres combinaisons. Les attributs visuels et la valeur objective de la couleur du longissimus n'ont subi aucune variation (P > 0,05). On n'a pas non plus relevé de variation (P > 0,05) pour la force de cisaillement Warner-Bratzler et les propriétés organoleptiques du muscle. Le bacon des animaux nourris de TM donnait des tranches plus fermes (P < 0,05) que celui des animaux qui n'en avaient pas reçu. Les données laissent croire que l'addition de 0,50 % de TM ou de 50 µg de NicCr par kg, ou les deux, au régime des truies nullipares de finition conduit à une meilleure croissance. L'addition d'un supplément de TM, de NicCr et de L-carnitine a une incidence minime sur la carcasse, la couleur et les propriétés organoleptiques du longissimus et les propriétés du bacon.Mots clés: Porc, tallöl modifié, nicotinate de chrome, L-carnitine, longissimus, bacon Pigs fed modified tall oil (MTO, a compound high in conjugated linoleic acid, CLA), chromium nicotina...

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Section: Discussioncontrasting

confidence: 53%

“…We also observed an improvement in belly firmness in MTO-supplemented pigs. The mechanism for the actions of CLA in pigs is explained by Ramsay et al (2001). These authors found increased percentages of palmitic and stearic acids in backfat from swine fed CLA, which indicated ∆ 9 stearoyl-CoA desaturase was inhibited.…”

Section: Discussionmentioning

confidence: 95%

Effects of dietary additions of modified tall oil, chromium nicotinate, and L-carnitine on growth performance, carcass characteristics, and bacon characteristics of growing-finishing pigs

Waylan¹,

O’Quinn²,

Goodband³

et al. 2003

Can. J. Anim. Sci.

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“…Our results would imply that the differences in fat deposition in pigs fed betaine 1 CLA (Ferná ndez-Fígares et al, 2008) could not be explained by dissimilar availability of glucose for lipogenesis. Similarly, CLA did not alter plasma glucose and insulin in growing (Ramsay et al, 2001) and finishing pigs (Ostrowska et al, 2002) or lactating sows (Bontempo et al, 2004). Nevertheless, serum glucose concentration was decreased in finishing pigs (Huang et al, 2006) fed betaine-supplemented diets, the effect being ascribed to increased insulin levels.…”

Section: Discussionmentioning

confidence: 84%

Impact of dietary betaine and conjugated linoleic acid on insulin sensitivity, protein and fat metabolism of obese pigs

Fernández‐Fígares

Lachica

Martín

et al. 2012

Animal

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To determine possible mechanisms of action that might explain the nutrient partitioning effect of betaine and conjugated linoleic acid (CLA) in Iberian pigs and to address potential adverse effects, twenty gilts were restrictively fed from 20 to 50 kg BW Control, 0.5% betaine, 1% CLA or 0.5% betaine 1 1% CLA diets. Serum hormones and metabolites profile were determined at 30 kg BW and an oral glucose test was performed before slaughter. Pigs were slaughtered at 50 kg BW and livers were obtained for chemical and histological analysis. Decreased serum urea in pigs fed betaine and betaine 1 CLA diets (11%; P 5 0.0001) indicated a more efficient N utilization. The increase in serum triacylglycerol (58% and 28%, respectively; P 5 0.0098) indicated that CLA and betaine 1 CLA could have reduced adipose tissue triacylglycerol synthesis from preformed fatty acids. Serum glucose, lowdensity lipoprotein (LDL) cholesterol and non-esterified fatty acids were unaffected. CLA and betaine 1 CLA altered serum lipids profile, although liver of pigs fed CLA diet presented no histopathological changes and triglyceride content was not different from Control pigs. Compared with controls, serum growth hormone decreased (20% to 23%; P 5 0.0209) for all treatments. Although serum insulin increased in CLA, and especially in betaine 1 CLA pigs (28% and 83%; P 5 0.0001), indices of insulin resistance were unaffected. In conclusion, CLA, and especially betaine 1 CLA, induced changes in biochemical parameters and hormones that may partially explain a nutrient partitioning effect in young pigs. Nevertheless, they exhibited weak, although detrimental, effects on blood lipids. Moreover, although livers were chemically and histologically normal, pigs fed CLA diet challenged with a glucose load had higher serum glucose than controls.

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“…There is also evidence that CLA suppresses PUFA desaturases and elongase in cell systems (Chuang et al, 2001a,b;Eder et al, 2002), and CLA decreased C 18 PUFA in pig muscle and fat (Ramsay et al, 2001), and DHA in chicken tissues (Yang et al, 2003). Decreased tissue PUFA levels after feeding CLA has been reported in yellow perch and tilapia (Twibell et al, 2001;Yasmin et al, 2004).…”

Section: Discussionmentioning

confidence: 99%

“…In mammals, CLA decreased the activity and gene expression of stearoyl coenzyme A desaturase (SCD) (Choi et al, 2001(Choi et al, , 2002, and dietary CLA increased saturated fatty acids and decreased 18:1 and monoenes in pig muscle and fat (Ramsay et al, 2001). In the present study, increased proportions of 18:0 and decreased 18:1n-9 were observed in flesh and, especially, liver of cod fed CLA suggesting inhibition of Δ9 desaturation.…”

Section: Discussionmentioning

confidence: 99%

Influence of dietary conjugated linoleic acid (CLA) and tetradecylthioacetic acid (TTA) on growth, lipid composition and key enzymes of fatty acid oxidation in liver and muscle of Atlantic cod (Gadus morhua L.)

et al. 2007

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The aim of the present study was to determine the effects of conjugated linoleic acid (CLA) and tetradecylthioacetic acid (TTA) on growth performance, and lipid and fatty acid metabolism in Atlantic cod. The overall objective being to test the hypotheses that CLA and TTA have beneficial effects in cod culture including decreased liver size and proportion through decreased lipid content, and increased nutritional quality through effects on fatty acid compositions including accumulation of bioactive fatty acids, CLA and TTA, in flesh. Juvenile cod were fed for three months on fish meal and fish oil diets of basically commercial formulation, but containing either 0.5% or 1% CLA, or 0.5% TTA. The effects of the functional fatty acids on growth, feed efficiency, body proximate composition, liver weight and lipid composition, fatty acid compositions of flesh and liver, and key enzymes of fatty acid oxidation were determined. Dietary CLA and TTA had no effect on growth parameters in cod juveniles, but viscero-and hepato-somatic indices were increased in fish fed 0.5% CLA and TTA, respectively.Proximate composition of whole fish was not affected by CLA or TTA, and there were no major effects of either functional fatty acid on lipid contents and compositions of liver and flesh. Dietary CLA and TTA were both incorporated into tissue lipids, with CLA deposited to a greater extent in liver, whereas TTA was deposited to a greater extent in flesh. In liver, acyl CoA oxidase (ACO) activity, but not carnitine palmitoyltransferase-I (CPT-I), was increased by CLA, whereas dietary TTA increased both ACO and CPT-I activities. In contrast, ACO activity was reduced by both CLA and TTA in red and white muscle, whereas CPT-I activity was generally not affected by CLA and TTA in either muscle tissue. Therefore, the results only partially supported the hypotheses tested, as CLA and TTA had few beneficial effects in Atlantic cod and did not enhance growth parameters, or improve feed conversion or potential yield through decreased adiposity or liver lipid deposition. However, nutritional quality could be enhanced, and cod fed CLA and/or TTA could be beneficial in the human diet, through provision of bioactive fatty acids with no detrimental effects on n-3 PUFA levels.3

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Dietary conjugated linoleic acid alters fatty acid composition of pig skeletal muscle and fat.

Cited by 91 publications

References 36 publications

Effects of dietary additions of modified tall oil, chromium nicotinate, and L-carnitine on growth performance, carcass characteristics, and bacon characteristics of growing-finishing pigs

Effects of dietary additions of modified tall oil, chromium nicotinate, and L-carnitine on growth performance, carcass characteristics, and bacon characteristics of growing-finishing pigs

Impact of dietary betaine and conjugated linoleic acid on insulin sensitivity, protein and fat metabolism of obese pigs

Influence of dietary conjugated linoleic acid (CLA) and tetradecylthioacetic acid (TTA) on growth, lipid composition and key enzymes of fatty acid oxidation in liver and muscle of Atlantic cod (Gadus morhua L.)

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