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

Abstract

ABSTRACT:The present study was conducted in order to determine the effects of supplementation of a growingfinishing 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.

Dietary conjugated linoleic acid (CLA) has comparable effects to ractopamine on the growth performance, meat quality and fatty acid profiles of loin muscles of finishing pigs under commercial husbandry

“…In contrast, Morel et al (2008) and Ivanovic et al (2015) reported no effect at 2% CLA. Moreover, the positive effect of CLA in our study on ADG and FBW was found only on gilts, which is a response similar to that reported by Stanimirovic et al (2012), which was carried out in gilts, the FCR and ADG was enhanced by CLA 0.5%, suggesting an effect related to sex. In contrast, Pompeu et al (2013) reported an interactive effect of CLA 1% with corn dried distiller's grains with solubles (DDGS) on average daily feed intake and carcase fat in finishing pigs, but this effect was not found for the interaction of RAC and CLA with DDGS.…”

“…However, the effect of CLA as a growth promoter is still contradictory. Our results showed that feed conversion tended to be lower (p ¼ .08) and ADG higher (p > .001) in the group of animals with CLA 0.5%, and these results were similar to those found by Stanimirovic et al (2012) under environmentally controlled conditions in gilts observed over 44 days. Previous studies reported by Dugan et al (1997) and Thiel-Cooper et al (2001) found an effect of CLA on ADG and feed conversion.…”

Safety and efficacy of methylester of conjugated linoleic acid (t10,c12 isomer) for pigs for fattening, sows and cows

“…Fat firmness has been shown to increase by the addition of CLA to the diet (three out of five studies : Scheeder, 2004;Weber et al, 2006;Larsen et al, 2009). A similar significant effect was found for intramuscular fat (four out of four studies: Weber et al, 2006;Maribo, 2008;Morel et al, 2008;Stanimirovic et al, 2012). A similar significant effect was found for intramuscular fat (four out of four studies: Weber et al, 2006;Maribo, 2008;Morel et al, 2008;Stanimirovic et al, 2012).…”

“…These findings are supported by a concomitant increase in saturated fatty acids (palmitic acid or the sum of myristic, palmitic and stearic acid) in subcutaneous fat (seven out of seven studies: Thiel-Cooper et al, 2001;Wiegand et al, 2002;Gatlin et al, 2002;Scheeder, 2004;Weber et al, 2006;Larsen et al, 2009;Barnes et al, 2012). A similar significant effect was found for intramuscular fat (four out of four studies: Weber et al, 2006;Maribo, 2008;Morel et al, 2008;Stanimirovic et al, 2012). Saturated fatty acids in lean meat were significantly increased in six out of six experiments (Thiel-Cooper et al, 2001;Gatlin et al, 2002;Wiegand et al, 2002;Scheeder, 2004;Morel et al, 2008;Barnes et al, 2012).…”