The effects of feeding conjugated linoleic acid on subsequent pork quality

Abstract

. 1999. The effects of feeding conjugated linoleic acid on subsequent pork quality. Can. J. Anim. Sci. 79: 45-51. Feeding conjugated linoleic acid (CLA) has recently been shown to repartition fat to lean in pigs. The present study was undertaken to determine if feeding CLA affects pork quality. Pigs were fed a cereal-based diet containing either 2% CLA or 2% sunflower oil. Fifty-four pigs (27 gilts and 27 barrows) were fed per diet, and diets were fed from 61.5 to 106 kg liveweight. Diet did not affect postmortem longissimus thoracis (LT) glycogen utilization, lactate accumulation, or pH decline. Conjugated linoleic acid fed pigs had slightly higher LT temperatures at 3 h postmortem (+1.15°C; P < 0.05), but subsequent LT shear force, drip loss and soluble protein levels were unaffected. Diet did not affect subjective LT scores for structure or color, but objective color measurements indicated LT from CLA-fed pigs had slightly higher chroma (color saturation) values (+0.84; P < 0.05). Longissimus thoracis from CLA-fed pigs also had increased subjective marbling scores (P < 0.01) and increased petroleum-ether-extractable intramuscular fat (+22%; P < 0.01). Diet did not affect any measured palatability characteristic (initial and overall tenderness, juiciness, flavor desirability, flavor intensity, connective tissue amount, overall palatability; P > 0.05). Feeding 2% dietary CLA to pigs, therefore, shows some potential for improving pork composition by increasing intramuscular fat, while having no detrimental effect on pork quality. On a récemment constaté que l'administration de l'acide linoléique conjugué (ALC) favorise la répartition lipido-protidique chez les porcs. Nos travaux avaient pour objet de vérifier si ALC influe sur la qualité de la viande. Les porcs utilisés recevaient une ration à base de céréales contenant 2 % d'ALC ou 2 % d'huile de tournesol. Cinquatre-quatre porcs, soit 27 cochettes et 27 castrats, étaient affectés à chaque régime, l'expérience durant jusqu'à ce qu'ils atteignent le poids vif de 61,5 à 106 kg. Le régime n'avait pas d'effet sur l'utilisation du glycogène, sur l'accumulation des lactates ou sur la baisse du pH post-mortem dans le longissimus thoracis (LT). Les sujets recevant ALC montraient une température du LT légèrement plus haute 3 h après l'abattage, soit 1,15 °C de plus (P < 0,05) mais, par la suite, la force de cisaillement, les pertes d'égouttage et les concentrations de protéines solubles ne différaient pas de celles obtenues dans le régime à l'huile de tournesol. Le régime n'avait pas non plus d'effet sur les notations subjectives du LT quant à la structure ou à la coloration, mais les mesures colorimétriques objectives révélaient un indice de saturation légèrement plus élevé dans le LT des porcs recevant l'ALC, soit 0,84 de plus (P < 0,05). En outre, chez ces derniers, les notations subjectives du persillé de la viande étaient plus élevées (P < 0,01), de même que les quantités de gras intramusculaire extractible dans l'éther de pét-role, soit 22 % de plus (P < 0,01). Au...

The Study on the Quality of Sausage Manufactured with Different Mixture Ratios of Spent Laying Hen and Pork Meat

“…일반적으로 식육의 보수력은 pH와 밀접한 관련이 있으며 (Cresopo et al, 1978), 육제품에 첨가된 소금 에 의해 육의 보수력과 pH를 상승시킨다고 하였다 (Barbut et al, 1988;Kim and Kim, 1999 육색은 육색소인 myoglobin이 산소를 함유하고 있음에 따 라 변하며, 육조직 내의 효소 활동, 저장 온도, 미생물 오염 도 및 pH 등에 따라 변화된다고 하였다 (Dugan et al, 1999). 육색은 외관 평가에 있어서 매우 중요한 항목이며, 황색이 증가할수록 입맛을 돋게 하여 기호성에 좋은 영향을 준다고 (Candogan andKolsarici, 2003: Chang andCarpenter, 1997), 소시지의 지방 함 량이 적을수록 조직감이 감소한다고 하였다 (Andres, 2006 …”

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

“…Other authors also found that pork tenderness did not differ for chops from pigs supplemented with CLA (Dugan et al 1999;Thiel-Cooper et al 1999) or chromium (Page et al 1992;Boleman et al 1995).…”

“…In the current study, the addition of MTO to the combination of CrNic and L-carnitine was not beneficial to visual color. Additionally, Dugan et al (1999) and Eggert et al (1999) observed that CLA did not affect visual color of the LM, whereas Thiel-Cooper et al (1999) and Larsen et al (1999) found that a* values were increased with CLA supplementation.…”

“…However, this difference was not supported by WBSF values. Thiel-Cooper et al (1999) found sensory scores to be similar for all characteristics except initial juiciness and Dugan et al (1999) found no sensory differences for chops from pigs receiving CLA supplementation. Although not statistically different, purge was less from loins of pigs not fed MTO than from pigs fed MTO.…”

Study of carcass, organ, muscle, fat tissue weight, and concentration in rats fed CLA or its precursors by principal component analysis

“…effect on tissue fat accretion in mice (Park et al 1997(Park et al , 1999 and swine (Dugan et al 1997(Dugan et al , 1999Ostrowska et al 1999) and to reduce the yield of milk fat (Loor and Herbein 1998;Giesy et al 1999) in dairy cattle. However, the relationship between feeding CLA and fat reduction in humans has yet to be clearly established (Atkinson 1999;Blankson et al 2000;Kelly 2001).…”