Dietary CLA alters intramuscular fat and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue

被引：65

作者：

Cordero, G. ^{[1
]}

Isabel, B. ^{[1
]}

Menoyo, D. ^{[2
]}

Daza, A. ^{[2
]}

Morales, J. ^{[3
]}

Pineiro, C. ^{[3
]}

Lopez-Bote, C. J. ^{[1
]}

机构：

[1] Univ Complutense, Fac Vet, Dept Anim Prod, E-28040 Madrid, Spain

[2] Univ Politecn Madrid, Escuela Tecn Super Ingn Agron, Dept Anim Prod, E-28040 Madrid, Spain

[3] PigCHAMP Pro Europa SA, Segovia 40195, Spain

来源：

MEAT SCIENCE | 2010年 / 85卷 / 02期

关键词：

Conjugated linoleic acid; Intramuscular fat; Fatty acids; Pigs; CONJUGATED LINOLEIC-ACID; MEAT QUALITY; GROWTH-PERFORMANCE; LIPID OXIDATION; CARCASS TRAITS; BACON QUALITY; GROWING PIGS; RAPID METHOD; SUPPLEMENTATION; STRESS;

D O I：

10.1016/j.meatsci.2010.01.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present study was conducted to determinate the responsiveness of different levels of dietary conjugated linoleic acid (CLA) on intramuscular fat (IMF) and fatty acid composition of skeletal muscle and fat in pigs fed from 59.5 to 133.5 kg. Forty female Large White x (Large White x Landrace) pigs were used. Four levels (0%, 0.5%, 1% and 2%) of a commercial enriched CLA oil supplementation (60% of CLA isomers, 30% cis-9, trans-11 and 30% trans-10, cis-12) were fed to pigs. Carcass, ham, foreleg and loin weights were recorded. Dietary CLA enrichment increased the loin weight (P < 0.01) and the combined weights of hams + forelegs + loins (P < 0.02). IMF content in Longissimus dorsi was also increased by dietary CLA treatment (P < 0.001) and a linear response was observed. Dietary CIA increased saturated fatty acids (SFA) and decreased monounsaturated fatty acids (MUFA) in muscle and adipose tissue (P < 0.001). Feeding 1% CIA to finishing swine increases IMF in heavy pigs slaughtered at an average weight of 133.5 kg. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：235 / 239

页数：5

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