Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue
Baltić, Milan Ž.
Article (Published version)
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Relationships among conjugated linoleic acid (CLA) in pig nutrition, chemical composition of meat and fatty acids composition of meat and adipose tissue were determined in pigs (crossbreed Yorkshire x Landrace) (n=60) A commercial CLA preparation containing 60% of CLA isomers was added to the pig diet. SFA and MUFA in the control pig diet (with no added CLA) were significantly higher (p lt 0.01) than SFA and MUFA in the experimental pig diet. CLA supplementation in the pig diet significantly increased SFA and PUFA and decreased MUFA in both meat and adipose tissue. The same content of c9t11CLA and t10c12CLA was found in the supplemented pig diet. Both c9t11CLA and t10c12CLA were found in meat and adipose tissue of pigs consuming the experimental diet, but not in meat and adipose tissue of pigs consuming the control diet.
Keywords:pig nutrition / chemical composition / fatty acids / meat / CLA
Source:Meat technology, 2016, 57, 2, 102-109
- Institute of meat hygiene and technology, Belgrade
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-31034)