Dietary conjugated linoleic acid and leucine improve pork intramuscular fat and meat quality

Abstract

This study investigated which conjugated linoleic acid (CLA) and leucine (LEU) ratio optimized the improvement of pork quality when added to finishing pig diets. A total of 120 finishing pigs were randomly assigned to five treatments, including a control diet and a 2 (LEU 1.0 and 2.0%) by 2 (CLA 0.5 and 1.0%) factorial design. The animals had free access to the diets and water. The pigs were slaughtered at 125 kg body weight. Growth performance, carcass characteristics, meat quality, sensory evaluation and serum cholesterol levels were measured. Data for each measured factor were analysed using the GLM procedure in SAS (1996). Analytical results revealed the IMF percentage (1.24, 1.04, 1.66, 2.31 and 1.61% for TRT1 to TRT5, respectively) and tenderness (2.14, 2.27, 2.32, 2.57 and 2.44 for TRT1 to TRT5, respectively) of the loin eye muscle were significantly (P<0.05) improved by the CLA 0.5% combined with LEU 2.0%. Other indicators (such as growth performance, meat quality, carcass measurements and serum cholesterol level) were not affected by the LEU and CLA supplementation.

Analysis of variability of plasma leptin and lipids concentration in relations to glycolytic potential, intramuscular fat and meat quality in P76 pigs

“…HDL fractions was lower and LDL was higher in comparison to results obtained by Scheman et al (2007). On the other hand similar TG, HDL, LDL level and HDL/LDL ratio was observed in this study and those had obtained by Yu et al (2007) and Fernández-Figares et al (2007). Yu et al (2007) observed a lower TG level in pigs with low IMF level in muscle and in contrary the pigs with higher LDL and TG level had higher IMF in LD muscle.…”

“…Total cholesterol level in blood plasma in pigs obtained in this experiment was higher than results of Sechman et al (2007) and Yu et al (2007). As was discussed by Sechman et al (2007) the plasma lipoprotein profi le in pigs varies according to not only feed components but also sex and race.…”

Effect of dietary valine levels on the growth performance, feed utilization and immune function of juvenile golden pompano,Trachinotus ovatus

“…Part of the whole body and muscle composition of golden pompano was significantly affected by dietary valine concentration, and such effects had been reported in many other fish species (Abidi & Khan, ; Ahmed & Khan, ; Li et al., ; Luo et al., ). Results from in vivo studies suggested that valine along with leucine and isoleucine can regulate skeletal muscle protein metabolism (Jose, Rogerio, Vinicius, Ivanir, & Julio, ) and increase intramuscular fat (Yu et al., ). But it also had been reported that protein synthesis can only be stimulated in the presence of a high supply of balanced amounts of essential amino acids (Van Norren et al., ).…”

“…Results from in vivo studies suggested that valine along with leucine and isoleucine can regulate skeletal muscle protein metabolism (Jose, Rogerio, Vinicius, Ivanir, & Julio, 2006) and increase intramuscular fat (Yu et al, 2007). But it also had been reported that protein synthesis can only be stimulated in the presence of a high supply of balanced amounts of essential amino acids (Van Norren et al, 2009).…”

Effects of dietary leucine supplementation in low crude protein diets on performance, nitrogen balance, whole‐body protein turnover, carcass characteristics and meat quality of finishing pigs

“…Yu et al . () demonstrated that supplemented 2% leucine but not 1% in normal protein diet enhance the intramuscular fat deposition in pigs. Furthermore, Hyun et al .…”