Influence of dietary conjugated linoleic acid (CLA) and age at slaughtering on performance, slaughter-and meat quality, lipoproteins, and tissue deposition of CLA in barrows

TY - JOUR

T1 - Influence of dietary conjugated linoleic acid (CLA) and age at slaughtering on performance, slaughter-and meat quality, lipoproteins, and tissue deposition of CLA in barrows

AU - Lauridsen, Charlotte

AU - Mu, Huiling

AU - Henckel, P.

PY - 2005/3/1

Y1 - 2005/3/1

N2 - To assess the effects of dietary conjugated linoleic acid (CLA) on performance, slaughter and meat quality, 100 Danish barrows were fed diets containing 0.5% sunflower oil (control) and 0.5% CLA from 40 kg live weight until slaughter at either 100 or 130 kg live weight. Plasma total cholesterol (P = 0.006) and HDL-cholesterol (P = 0.021) was reduced, and plasma FFA-concentration increased (P = 0.06) in pigs fed CLA. CLA supplementation improved (P = 0.01) the feed utilisation by 4.7% and 4.3% for pigs slaughtered at 100 and 130 kg, respectively. Daily gain tended (P = 0.06) to increase with the CLA-treatment (1.236 versus 1.194 kg for CLA- and control, respectively). Dietary treatments had no effects on slaughter- (meat percentage and backfat thickness) and meat quality responses (pH, temperature and water holding capacity). CLA tended (P = 0.09) to reduce the intramuscular cholesterol, but had no influence on the total content of intramuscular fat.

AB - To assess the effects of dietary conjugated linoleic acid (CLA) on performance, slaughter and meat quality, 100 Danish barrows were fed diets containing 0.5% sunflower oil (control) and 0.5% CLA from 40 kg live weight until slaughter at either 100 or 130 kg live weight. Plasma total cholesterol (P = 0.006) and HDL-cholesterol (P = 0.021) was reduced, and plasma FFA-concentration increased (P = 0.06) in pigs fed CLA. CLA supplementation improved (P = 0.01) the feed utilisation by 4.7% and 4.3% for pigs slaughtered at 100 and 130 kg, respectively. Daily gain tended (P = 0.06) to increase with the CLA-treatment (1.236 versus 1.194 kg for CLA- and control, respectively). Dietary treatments had no effects on slaughter- (meat percentage and backfat thickness) and meat quality responses (pH, temperature and water holding capacity). CLA tended (P = 0.09) to reduce the intramuscular cholesterol, but had no influence on the total content of intramuscular fat.

UR - http://www.scopus.com/inward/record.url?scp=11444261468&partnerID=8YFLogxK

U2 - 10.1016/j.meatsci.2004.08.009

DO - 10.1016/j.meatsci.2004.08.009

M3 - Journal article

AN - SCOPUS:11444261468

SN - 0309-1740

VL - 69

SP - 393

EP - 399

JO - Meat Science

JF - Meat Science

IS - 3

ER -