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
Research output: Contribution to journal › Journal article › Research › peer-review
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.
Original language | English |
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Journal | Meat Science |
Volume | 69 |
Issue number | 3 |
Pages (from-to) | 393-399 |
Number of pages | 7 |
ISSN | 0309-1740 |
DOIs | |
Publication status | Published - 1 Mar 2005 |
Externally published | Yes |
ID: 45482093