EFFECTS OF CONJUGATED LINOLEIC ACID SUPPLEMENTATION ON PERFORMANCES, CARCASS QUALITY AND FATTY ACID COMPOSITION IN MEAT OF FINISHING PIGS
Keywords:
Conjugated linoleic acid, carcass quality, fatty acids, finishing pigAbstract
Conjugated linoleic acid (CLA) is a mixture of positional and geometric isomers of linoleic acid withconjugated double bonds. Conjugated linoleic acids have been reported to have a wide range of healthbeneficial effects, including anticarcinogenic, antiatherogenic, antidiabetic and immune stimulatory.The objective of this study was to elucidate the effects of CLA on performance, carcass quality andfatty acid composition of meat from finishing pigs. Forty eight crossbred finishing pigs [Duroc _(Landrace _ Large White)] (24 gilts and 24 barrows), weighing 60 kg were used. The experimentaldesign was a 3 _ 2 factorial arrangement, with the level of CLA supplementation (0%, 0.5%, and 1.0%in diet) as the first factor and sex of pigs (gilts and barrows) as the second factor. Feed consumption wasrecorded weekly, while body weight was recorded fortnightly. Carcass composition was determined byslaughtering 24 pigs (12 gilts and 12 barrows). CLA supplementation did not affect (P > 0.05) averagedaily gain (ADG), average daily feed intake (ADFI) and Gain: Feed, however gilts showed higher(P < 0.01) ADG and Gain: Feed than those of barrows. There was no interaction between CLA and sexin ADG, ADFI and Gain: Feed. In addition, CLA supplementation did not affect (P > 0.05) backfatthickness (first rib, tenth rib, last rib and last lumbar), loin eye area and lean percentage. Firmness,marbling, color (L*, a* and b*value) and chemical composition (protein, moisture and ash contents) ofham and loin were not influenced by CLA supplementation. However, CLA supplementation showedlower percentage of lipid in ham (P < 0.05) and in loin (P < 0.01) than that of the unsupplementedcontrol. CLA supplementation showed higher total saturated fatty acid (SFA) percentage (especiallyC12:0, C14:0, C16:0 in ham and C12:0, C14:0, C16:0, C18:0 in loin) and SFA:UFA ratio. However,CLA supplementation showed lower unsaturated fatty acid (UFA) percentage especially monounsaturatedfatty acid (MUFA) percentage (C18:1n9c in ham and C18:1n9c, C18:2n9c, C20:3n6 andC20:4n6 in loin). Poly-unsaturated fatty acid (PUFA) percentage in ham and loin were not influencedby CLA supplementation. However, barrows showed higher C18:2n6c, C18:3n3, C20:3n6, C20:4n6and PUFA than those of gilts, whereas gilts showed higher C10:0 than that of barrows in loin.
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