Effect of a high dose of CLA in finishing pig diets on fat deposition and fatty acid composition in intramuscular fat and other fat depots

Tous, Núria; Lizardo, R.; Vilà, B.; Gispert, M.; Font-i-Furnols, Maria; Esteve‐García, E.

doi:10.1016/j.meatsci.2012.10.005

Cited by 28 publications

(17 citation statements)

References 51 publications

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“…Gained results correspond to results of authors Degrace et al (2004) who found no statistically significant effect of feeding 1% CLA supplementation on the depth and the area of MLLT in gilts. The same conclusions were published by Tous et al (2013), when 4% supplementation of conjugated linoleic acid for 54 days did not significantly influence the depth of MLLT muscle.…”

Section: Parameters Of Production Performance In Giltssupporting

confidence: 85%

“…Their statement is confirmed by conclusions published by Weber et al (2006), who report that eightweek supplementation of 1% CLA led to an increase of the lean meat percentage in gilts (P < 0.05). Tous et al (2013) fed gilts with higher levels of CLA in their study for the purpose of possible effect enhancement, particularly 4.0% CLA for 54 days. After evaluation of the results the authors state that higher levels of CLA significantly increased the lean meat content.…”

Section: Parameters Of Production Performance In Giltsmentioning

confidence: 99%

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The effect of dietary conjugated linoleic acid on the production performance of gilts

Hadaš¹,

Nevrkla²,

Čechová³

2016

JCEA

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The aim of this study was to evaluate whether the supplementation of conjugated linoleic acid (CLA) in feed mixtures influences the parameters of production performance in gilts. The experimental work was realized in operating conditions of a production pig farm. Total number of 40 gilts (20 gilts in control group and 20 gilts in experimental group) of hybrid combination Czech Large White x Czech Landrace (CLW x CL) were included in the observation. During the experiment the gilts kept for rearing were fed with a control compound feed and an experimental compound feed suplemented with 2% of CLA for the time of 65 days. At the beginning and the end of the experiment, performance tests were conducted in accordance with the methodology of ČSN 466164 on Performance and progeny testing in pigs. The gilts in the experimental group reached higher weight 148.05 ± 15.80 kg versus 135.75 ± 17.60 kg (P < 0.05) at the end of the test. The evaluation of mean achieved daily gain for the time from birth to the end of the test confirmed higher values for the gilts in the experimental group 586.05 ± 66.64 g*day -1 against 539.00 ± 62.19 g*day -1 for the gilts in the control group (P < 0.05). Within other parameters of efficiency in gilts, i.e. lean meat content, backfat thickness and depth of MLLT muscle, no significant influence of CLA on their phenotypic manifestation was found. The results of study indicate, that the supplementation of feed mixture for rearing gilts with conjugated linoleic acid can influence the growth ability of gilts.Keywords: conjugated linoleic acid, gilts, pigs, production performance 573 Journal of Central European Agriculture, 2016, 17(3), p.573-584 DOI: 10.5513/JCEA01/17.3.1745 Abstrakt Cílem práce bylo vyhodnotit, zda přídavek konjugované kyseliny linolové (CLA) do krmné směsi ovlivní parametry produkční užitkovosti prasniček. Pokus byl realizován v provozních podmínkách užitkového chovu prasat. Do sledování bylo zařazeno celkem 40 prasniček hybridní kombinace České bílé ušlechtilé x Česká Landrase, přičemž 20 prasniček bylo v kontrolní a 20 prasniček v pokusné skupině. Během sledování byly prasničky ustájeny v odchovně a krmeny kontrolní krmnou směsí a pokusnou směsí s přídavkem 2% CLA, a to po dobu 65 dnů. Na začátku a na konci pokusu byla provedena kontrola užitkovosti prasat dle metodiky České státní normy 466164. Prasničky pokusné skupiny dosáhly na konci testu vyšší hmotnosti 148,05 ± 15,80 kg oproti 135,75 ± 17,60 kg u skupiny kontrolní (P < 0,05). Vyhodnocení průměrného denní přírůstku od narození do konce testu prokázalo vyšší hodnotu u prasniček pokusné skupiny 586,05 ± 66,64 g*den -1 oproti 539,00 ± 6219 g*den -1 u skupiny kontrolní (P < 0,05). V rámci ostatních parametrů produkční užitkovosti prasniček, tj. u podílu libového masa, výšky hřbetního tuku a hloubky MLLT, nebyl zjištěn vliv CLA na jejich fenotypový projev. Získané výsledky ukazují, že přídavek konjugované kyseliny linolové do krmné směsi prasniček během odchovu může ovlivnit jejich růstovou schopnost.Klíčová slova: ...

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Section: Parameters Of Production Performance In Giltssupporting

confidence: 85%

Section: Parameters Of Production Performance In Giltsmentioning

confidence: 99%

The effect of dietary conjugated linoleic acid on the production performance of gilts

Hadaš¹,

Nevrkla²,

Čechová³

2016

JCEA

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“…Dietary CLA was observed to not change the profile of lipoproteins (Stangl et al 1999). In pigs fed CLA the CLA/total PUFA ratio was higher in muscle neutral lipids than in polar lipids (Martin et al 2008b;Tous et al 2013). This suggests a limited uptake of CLA for synthesis of membranes.…”

Section: Discussionmentioning

confidence: 88%

Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat

Václavková¹,

Volek²,

Belkova³

et al. 2016

Vet. Med. - Czech

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ABSTRACT:The aim of this experiment was to test the hypothesis that conjugated linoleic acid (CLA) in diets of finishing pigs fed linseed can improve the quality and oxidative stability of meat and subcutaneous fat. Twentyfour Prestice Black-Pied pigs (barrows and gilts) were divided into three groups and were fed a basal diet and diets supplemented with ground linseed (70 g/kg), or linseed combined with conjugated linoleic acid (20 g CLA-oil/kg). The trial duration was 53 days. Measurements included slaughter and meat quality parameters, oxidative stability determination, and fatty acid profile of meat and subcutaneous fat. The experimental data were analysed using one-way analysis of variance. Neither linseed nor linseed with CLA significantly influenced weight gain, lean percentage, muscle depth, backfat thickness, drip loss, meat shear force, dry matter, intramuscular fat or cholesterol (P > 0.05). Dietary supplementation with linseed increased the percentage of linolenic acid in the fatty acids of meat and backfat and resulted in higher production of aldehydes. Dietary CLA did not influence the susceptibility of lipids to oxidation. Supplementation with CLA significantly increased CLA proportions in fatty acids of meat and backfat, reduced proportions of monounsaturated fatty acids, and increased proportions of saturated fatty acids in backfat (P < 0.05). The concentration of CLA (in mg/100 g of fresh tissue) in backfat was almost fifty times higher than in meat. Both meat and backfat of pigs fed CLA-free diets contained CLA, probably as a result of microbial conversion of linoleic acid in the intestine. It can be concluded that CLA changed the fatty acid profile of meat and backfat, but did not improve oxidative stability and other meat quality traits of pigs fed linseed.

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“…Because cereal-based diets commonly offered to pigs supplies mainly n-6 and a small amount of n-3 PUFA, manipulation of the fatty acid content in meat and different meat products, in order to increase n-3 fatty acid content has been studied (20,21). Dietary modifi cations that increased the n-3 fatty acids in animals often use whole oilseeds to achieve this [22,23]. Raes et al (2004) [3] reported that the replacement of whole soybean with extruded linseed or crushed linseed in the fi nishing diet of Belgian Blue young bulls increased content of ALA.…”

Section: Discussionmentioning

confidence: 99%

Effect of Sunflower, Linseed and Soybean Meal in Pig Diet on Chemical Composition, Fatty Acid Profile of Meat and Backfat, and Its Oxidative Stability

Đorđević

Baltic

et al. 2016

Acta Veterinaria

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The aim of this study was to examine the effect of added sunfl ower, linseed or soybean meal to a standard pig fattening diet on the chemical composition, fatty acid profi les of meat and backfat, and on the oxidative stability of backfat from pigs. The content of saturated (SFA) and monounsaturated fatty acids (MUFA) was signifi cantly lower (P<0.01), while content of polyunsaturated fatty acids (PUFA) was signifi cantly higher (P<0.01) in the diet with added linseed. The feeding study was conducted on 30 pigs, with groups of 10 pigs fed one of the three different diets for 46 days before slaughter. There were no differences in the chemical composition (protein, water, fat, minerals) of meat from pigs fed the different diets. The content of SFA and MUFA was signifi cantly higher, while the average PUFA content was signifi cantly lower (P<0.01) in meat and backfat of pigs fed diet with added linseed. The content of n-6 fatty acids was signifi cantly lower and n-3 fatty acids signifi cantly higher, with more desirable n-6/ n-3 ratio, in meat and backfat of pigs fed diet with added linseed. Malondialdehyde in the backfat of pigs fed diet with added linseed was signifi cantly lower than that in the other two diet groups after the tissue was stored frozen at -20°C for 3, 6, 9 and 12 months.

show abstract

Effect of a high dose of CLA in finishing pig diets on fat deposition and fatty acid composition in intramuscular fat and other fat depots

Cited by 28 publications

References 51 publications

The effect of dietary conjugated linoleic acid on the production performance of gilts

The effect of dietary conjugated linoleic acid on the production performance of gilts

Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat

Effect of Sunflower, Linseed and Soybean Meal in Pig Diet on Chemical Composition, Fatty Acid Profile of Meat and Backfat, and Its Oxidative Stability

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