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

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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. / Lauridsen, Charlotte; Mu, Huiling; Henckel, P.

In: Meat Science, Vol. 69, No. 3, 01.03.2005, p. 393-399.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Lauridsen, C, Mu, H & Henckel, P 2005, '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', Meat Science, vol. 69, no. 3, pp. 393-399. https://doi.org/10.1016/j.meatsci.2004.08.009

APA

Lauridsen, C., Mu, H., & Henckel, P. (2005). 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. Meat Science, 69(3), 393-399. https://doi.org/10.1016/j.meatsci.2004.08.009

Vancouver

Lauridsen C, Mu H, Henckel P. 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. Meat Science. 2005 Mar 1;69(3):393-399. https://doi.org/10.1016/j.meatsci.2004.08.009

Author

Lauridsen, Charlotte ; Mu, Huiling ; Henckel, P. / 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. In: Meat Science. 2005 ; Vol. 69, No. 3. pp. 393-399.

Bibtex

@article{a4589c7a4ec84a56b04bb82cb3fd380d,
title = "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",
abstract = "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.",
author = "Charlotte Lauridsen and Huiling Mu and P. Henckel",
year = "2005",
month = mar,
day = "1",
doi = "10.1016/j.meatsci.2004.08.009",
language = "English",
volume = "69",
pages = "393--399",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",

}

RIS

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

VL - 69

SP - 393

EP - 399

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 3

ER -

ID: 45482093