Conjugated linoleic acid pork research.
نویسندگان
چکیده
The driving force behind most conjugated linoleic acid (CLA) research in swine has been related to potential improvements in animal production. Early work that used rodent models indicated that feeding CLA could potentially reduce body fat, increase lean content, increase growth rate, and improve feed conversion efficiency. Producer-backed funding organizations were, therefore, receptive to proposals to extend this research to pigs, and many studies have been completed worldwide. In general, improvements in body composition were found, but evidence indicating that CLA improves growth rate or feed conversion was limited. Inclusion of CLA into pig diets was, however, shown to increase muscle marbling fat and fat hardness, and both of these characteristics have the potential to increase carcass value. Currently, Badische Anilin- & Soda-Fabrik AG (BASF) has the international marketing license to include synthetic CLA in animal feeds, but to date this practice is not approved in Canada or the United States. If and when approval is granted, the next step in realizing CLA's economic potential would be to seek approval for claiming CLA enrichment in pork and pork products. Given the ability of swine to accumulate relatively high amounts of CLA in their tissues, pork and pork products could become an important vehicle for delivery of physiologically significant amounts of CLA to consumers.
منابع مشابه
Body Composition and Sensory Characteristics of Pork from CLA-Fed Pigs
and Implications Conjugated linoleic acid (CLA) improved carcass characteristics of pork by decreasing backfat and increasing fat hardness (firmness). CLA also improved the color of pork loin chops and patties both initially and over retail storage time. Combined, these carcass composition and sensory characteristic improvements could provide processors and consumers a more desirable product. T...
متن کاملColor, Marbling, and Firmness Characteristics of Pork Loins from Growing-Finishing Pigs Supplemented with Conjugated Linoleic Acid
and Implications A study was initiated to research the efficacy of feeding conjugated linoleic acid (CLA) to market barrows to achieve improvements in growth, carcass, and pork quality characteristics. The feeding of CLA at a constant level (0.75%) from 40 kg to 115 kg of body weight resulted in a significant increase in subjective marbling scores and tended to increase subjective firmness scor...
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The pork industry is constantly seeking economical methods which will increase production efficiency and carcass quality. Three nutritional management “tools” at pork producer’s disposal that have been demonstrated to improve growth performance and carcass characteristics are: 1) adding rendered animal fats to diets; 2) adding the recently approved feed additive ractopamine to finishing diets; ...
متن کاملEffects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin.
The effects of dietary conjugated linoleic acid (CLA) on fatty acid composition, lipid oxidation, and pork quality were investigated. Pigs (n = 20) were fed a diet containing 0, 1, 2.5, or 5% CLA for 4 wk and slaughtered at 105 kg. The longissimus thoracis et lumborum muscle was collected at 24 h postmortem. Pork loin chops (3 cm thick) were packaged aerobically and stored at 4 degrees C for 7 ...
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Interest in fortification of human foods, including pork, with conjugated linoleic acid (CLA) is growing and may provide benefits as a neutraceutical based on research evaluating CLA as an anticarcinogen, immune modulator, antiatherogenic agent and a body composition modulator. This study evaluated the combined effects of dietary CLA and supplemental fat source on growth, fatty acid composition...
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ورودعنوان ژورنال:
- The American journal of clinical nutrition
دوره 79 6 Suppl شماره
صفحات -
تاریخ انتشار 2004