Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin

Martín, Diana; Antequera, Teresa; Muriel, Elena; Pérez‐Palacios, Trinidad; Ruiz, Jorge

doi:10.1016/j.foodchem.2010.06.063

Cited by 9 publications

(2 citation statements)

References 43 publications

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“…The analysis of fatty acid methyl esters was determined with an Agilent 7890A gas chromatographer equipped with SP-2560 column (100 m × 250 μm × 0.2 μm) (Agilent Technologies Inc., Palo Alto, CA) according to the method described previously (Martin et al, 2011). Individual fatty acid peaks were identified by matching their retention times with those of the authentic standards (Sigma Chemicals, St. Louis, MO).…”

Section: Intramuscular Fat Content and Fatty Acid Analysismentioning

confidence: 99%

Low-protein diet improves meat quality of growing and finishing pigs through changing lipid metabolism, fiber characteristics, and free amino acid profile of the muscle

Duan

et al. 2018

Journal of Animal Science

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The objective of the study was to investigate the effect of feeding reduced CP, AA-supplemented diets on meat quality in growing and finishing pigs as well as the related mechanism. In experiment 1, 18 growing pigs (36.5 kg BW) were assigned randomly and fed 1 of 3 corn-soybean meal diets containing either 18% CP (normal protein, NP), 15% CP (low protein, LP), or 12% CP (very low protein, VLP). In experiment 2, 18 finishing pigs (62.3 kg BW) were allotted randomly into 1 of the following diets: 16% CP (NP), 13% CP (LP), or 10% CP (VLP). In both experiments, the LP and VLP diets were supplemented with crystalline AA to achieve equal content of standardized ileal digestible lysine, methionine, threonine, and tryptophan. At the end of each experiment, all pigs were slaughtered to collect longissimus dorsi muscle (LM) samples. Samples were used for determining meat quality, intramuscular fat (IMF) content, fatty acid composition, free AA profile, and expression of genes for myosin heavy chain isoforms. Results showed that growing and finishing pigs fed the LP diets increased (P < 0.05) redness value of LM, while finishing pigs fed the LP and VLP diets decreased (P < 0.05) the shear force values. Compared with the NP diet, growing and finishing pigs fed lower CP diets had higher (P < 0.05) contents of IMF and MUFA, and lower (P < 0.05) contents of PUFA. Besides, higher (P < 0.05) expression levels of type I and/or IIa muscle fibers were observed in LP diet-fed growing and finishing pigs, and greater concentrations of taurine and tasty AA in VLP diet-fed growing and finishing pigs. Taken together, our results indicate that low-protein diets could positively affect meat quality of growing and finishing pigs, and likely through regulation of IMF content and fatty acid composition, fiber characteristics, and free AA profile in the muscle.

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Section: Intramuscular Fat Content and Fatty Acid Analysismentioning

confidence: 99%

Low-protein diet improves meat quality of growing and finishing pigs through changing lipid metabolism, fiber characteristics, and free amino acid profile of the muscle

Duan

et al. 2018

Journal of Animal Science

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“…Due to the biological activity of CLA isomers, human body require the supplementation with this compound. The simplest method is consumption of food fortified with CLA or supplements containing CLA.…”

Section: Introductionmentioning

confidence: 99%

Production of concentrates of CLA obtained from sunflower and safflower and their application to the lipase‐catalyzed acidolysis of egg yolk phosphatidylcholine

Niezgoda¹,

Gliszczyńska²,

Gładkowski³

et al. 2016

Euro J Lipid Sci & Tech

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The process of acidolysis of egg yolk phosphatidylcholine (PC) with concentrates of conjugated linoleic acid (CLA) was performed. CLA was obtained by the alkali isomerization of sunflower and safflower oils. Analysis of the influence of different reaction conditions on the process of isomerization was investigated. Reactions were carried out in preparative scale at 150°C in the ethylene glycol and afforded the mixture of isomers: cis-9,trans-11 and trans-10,cis-12. Their content was 30.8 and 32.3% for product obtained from sunflower oil and 30.4 and 36.4% for the product obtained from safflower oil. Crude concentrates were purified by urea complexation with 1:3 fatty acids to urea weight ratio. Enzymatic modification of phosphatidylcholine from egg yolk with CLA concentrates was carried out using lipase from Rhizomucor miehei. The process was performed at 45°C with controlled water activity. The highest effective incorporation (42%) of CLA into PC and lysophosphatidylcholine molecules was obtained using concentrate from the sunflower and safflower oils after 36 h of reaction.Practical applications: Results of this research are useful for the development of scaled up acidolysis reaction to produce phosphatidylcholine enriched in biologically active isomers of CLA using the sunflower or safflower oil as a rich source of linolenic acid.

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Enzyme-treated soy protein supplementation in low protein diet improved flesh tenderness, juiciness, flavor, healthiness, and antioxidant capacity in on-growing grass carp (Ctenopharyngodon idella)

Song

Yan

Jiang

et al. 2019

Fish Physiol Biochem

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Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin

Cited by 9 publications

References 43 publications

Low-protein diet improves meat quality of growing and finishing pigs through changing lipid metabolism, fiber characteristics, and free amino acid profile of the muscle

Low-protein diet improves meat quality of growing and finishing pigs through changing lipid metabolism, fiber characteristics, and free amino acid profile of the muscle

Production of concentrates of CLA obtained from sunflower and safflower and their application to the lipase‐catalyzed acidolysis of egg yolk phosphatidylcholine

Enzyme-treated soy protein supplementation in low protein diet improved flesh tenderness, juiciness, flavor, healthiness, and antioxidant capacity in on-growing grass carp (Ctenopharyngodon idella)

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