Effects of conjugated linoleic acid supplementation on growth, carcass characteristics and fatty acid profiles of muscle and fat in growing-finishing pigs

Han, Xue; Feng, Fu-Ying; Yu, Jianhua; Tang, Shaoxun; Bamikole, M. A.; Zeng, Bo; Zhou, C.S.; Wang, M.

doi:10.22358/jafs/66169/2011

Cited by 5 publications

(3 citation statements)

References 30 publications

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“…In lipids of meat and backfat, however, the former isomer was present at clearly higher concentrations, which was observed also by other authors (e.g. Han et al 2011). Both meat and backfat of pigs fed CLA-free diets contained CLA at significant concentrations.…”

Section: Discussionsupporting

confidence: 87%

“…CLA was incorporated into lipids of both tissues. The cis-9, trans-11 CLA isomer was incorporated more efficiently into tissues than the trans-10, cis-12 isomer, which was observed also by other authors (Bee 2001;Lauridsen et al 2005;Han et al 2011). CLA supplementation significantly reduced the proportion of MUFA and increased SFA in meat and backfat fatty acids.…”

Section: Discussionsupporting

confidence: 82%

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Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat

Václavková¹,

Volek²,

Belkova³

et al. 2016

Vet. Med. - Czech

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ABSTRACT:The aim of this experiment was to test the hypothesis that conjugated linoleic acid (CLA) in diets of finishing pigs fed linseed can improve the quality and oxidative stability of meat and subcutaneous fat. Twentyfour Prestice Black-Pied pigs (barrows and gilts) were divided into three groups and were fed a basal diet and diets supplemented with ground linseed (70 g/kg), or linseed combined with conjugated linoleic acid (20 g CLA-oil/kg). The trial duration was 53 days. Measurements included slaughter and meat quality parameters, oxidative stability determination, and fatty acid profile of meat and subcutaneous fat. The experimental data were analysed using one-way analysis of variance. Neither linseed nor linseed with CLA significantly influenced weight gain, lean percentage, muscle depth, backfat thickness, drip loss, meat shear force, dry matter, intramuscular fat or cholesterol (P > 0.05). Dietary supplementation with linseed increased the percentage of linolenic acid in the fatty acids of meat and backfat and resulted in higher production of aldehydes. Dietary CLA did not influence the susceptibility of lipids to oxidation. Supplementation with CLA significantly increased CLA proportions in fatty acids of meat and backfat, reduced proportions of monounsaturated fatty acids, and increased proportions of saturated fatty acids in backfat (P < 0.05). The concentration of CLA (in mg/100 g of fresh tissue) in backfat was almost fifty times higher than in meat. Both meat and backfat of pigs fed CLA-free diets contained CLA, probably as a result of microbial conversion of linoleic acid in the intestine. It can be concluded that CLA changed the fatty acid profile of meat and backfat, but did not improve oxidative stability and other meat quality traits of pigs fed linseed.

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Section: Discussionsupporting

confidence: 87%

Section: Discussionsupporting

confidence: 82%

Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat

Václavková¹,

Volek²,

Belkova³

et al. 2016

Vet. Med. - Czech

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“…Fatty acids in milk are partly obtained from food, partly from microbial fermentation, and partly from de novo synthesis. FAs improve GLU tolerance and reduce insulin sensitivity [45]. In this study, the blood GLU concentration significantly increased in group II at 1, 2, 4, and 9 h after feeding.…”

Section: Discussionsupporting

confidence: 50%

Effect of Supplementary Feeding on Milk Volume, Milk Composition, Blood Biochemical Index, and Fecal Microflora Diversity in Grazing Yili Mares

Lü

Zhang

Sun

et al. 2023

Animals

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Grazing is a common approach to rearing. We investigated the effects of supplementation during grazing on milk yield and composition, blood biochemistry, and fecal microflora in Yili horses. The control mares grazed normally, while those in groups I and II received 1 kg/d of concentrate and 1 kg/d of concentrate + 0.4 kg/d of coated FA, respectively. Milk volumes were significantly higher in groups I and II than in the control group, and among the previous two, milk volumes were significantly higher in group II than in group I. Milk fat, lactose, and protein levels were significantly higher in group II than in the others. BUN was highly significantly lower in group I than in the control group. Specific FAs, total SFA, and total UFA were significantly higher in group II than in the other groups. After feeding, plasma GLU, free FA, TG, LDL, and VLDL were significantly higher in group II than in the other groups. The control group, group I, and group II had 4984, 5487, and 5158 OTUs, respectively, and 3483 OTUs were common to all groups. The abundance of Bacteroidetes and Firmicutes was >75%. The abundance of Verrucomicrobia was significantly higher in groups I and II than in the control group and, among the previous two, significantly higher in group II than in group I. The abundance of Treponema_saccharophilum significantly differed between the control and other groups, and WCHB 1_41, Kiritimatiellae, and Verrucomicrobia abundances significantly differed between groups II and the other groups.

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Conjugated linoleic acid supplementation during late gestation and lactation of sows affects myofiber type in their litters

Chen

Han

et al. 2015

Livestock Science

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Effects of conjugated linoleic acid supplementation on growth, carcass characteristics and fatty acid profiles of muscle and fat in growing-finishing pigs

Cited by 5 publications

References 30 publications

Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat

Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat

Effect of Supplementary Feeding on Milk Volume, Milk Composition, Blood Biochemical Index, and Fecal Microflora Diversity in Grazing Yili Mares

Conjugated linoleic acid supplementation during late gestation and lactation of sows affects myofiber type in their litters

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