Effect of Conjugated Linoleic Acids in Pig Nutrition on Quality of Meat

Ivanović, Jelena; Pantic, Srdjan; Dokmanović, Marija; Glamoclija, Natasa; Marković, Radmila; Janjić, Jelena M.; Baltić, Milan Ž.

doi:10.1016/j.profoo.2015.09.029

Cited by 12 publications

(9 citation statements)

References 10 publications

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“…Previous studies reported by Dugan et al (1997) and Thiel-Cooper et al (2001) found an effect of CLA on ADG and feed conversion. In contrast, Morel et al (2008) and Ivanovic et al (2015) reported no effect at 2% CLA. Moreover, the positive effect of CLA in our study on ADG and FBW was found only on gilts, which is a response similar to that reported by Stanimirovic et al (2012), which was carried out in gilts, the FCR and ADG was enhanced by CLA 0.5%, suggesting an effect related to sex.…”

Section: Growth Performancementioning

confidence: 66%

“…Moreover, Dunshea et al (2005) and Morel et al (2013) reported similar data to those in our study regarding the higher efficiency in CLA transfer in subcutaneous tissue compared to intramuscular LT, with the cis-9, trans-11 CLA isomer being more efficiently transferred than the trans-10, cis-12 CLA isomer in both tissues. Ivanovic et al (2015) and Morel et al (2013) reported a similar response in the FA profile, in which SFAs are increased by the effect of CLA supplementation irrespective of the level of CLA used. Lipid characteristics are important for meat quality as soft fat meat shows rancidity and develops an oily appearance (Maw et al 2003).…”

Section: Meat Qualitymentioning

confidence: 70%

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Dietary conjugated linoleic acid (CLA) has comparable effects to ractopamine on the growth performance, meat quality and fatty acid profiles of loin muscles of finishing pigs under commercial husbandry

Pinelli‐Saavedra

González‐Ríos

Dávila-Ramírez

et al. 2019

Italian Journal of Animal Science

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Section: Growth Performancementioning

confidence: 66%

Section: Meat Qualitymentioning

confidence: 70%

Dietary conjugated linoleic acid (CLA) has comparable effects to ractopamine on the growth performance, meat quality and fatty acid profiles of loin muscles of finishing pigs under commercial husbandry

Pinelli‐Saavedra

González‐Ríos

Dávila-Ramírez

et al. 2019

Italian Journal of Animal Science

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“…Forages like clover and ryegrass, are rich in PUFA especially linolenic acid (C18: 3ω-3) and linoleic acid (C18: 2ω-6) (Wyss et al, 2006). As previously mentioned, the effect of PUFAs on meat quality has been widely studied at the molecular level (Ivanovic et al, 2015;Joven et al, 2014;Nilzén et al, 2001). Moreover, new implications of PUFA have been reported to influence genes involved in lipid metabolism and subsequently affect meat quality traits.…”

Section: Gene Expression Levels Of Lpl Pparα Pparγ and Srebp-2 In mentioning

confidence: 99%

“…Molecular biology approaches using gene expression have been reported that numerous genes are associated with leaner pigs carcasses, meat and carcass quality traits (Albuquerque et al, 2017;Ivanovic et al, 2015;Tous et al, 2014;Álvarez-Rodríguez et al, 2016). Many of these genes have also been found to be expressed during obesity-related diseases (Georgiadi and Kersten, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effects of a pasture-based pork production system on the expression of genes involved in lipid metabolism and meat quality characteristics

Okoli¹,

Ceron-Romero²,

Meng³

et al. 2018

Int. J. Nutr. Metab.

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Studies have shown that pasture-raised pork is fresher and of higher nutritional value than its conventional counterpart. This study was to determine the effect of grazing systems on meat quality, carcass traits, and on lipid metabolism gene expressions. Control pigs were fed 100% commercial diet. Fifty/fifty (50/50) group was placed on 50% of the diet consumed by control group plus free access to ryegrass-clover pasture. The twenty-five/seventy-five (25/75) group was fed 25% of the diet consumed by the control plus access to free pasture. The overall meat quality (flavor, overall acceptability and carcass traits (marbling, color)) were scored significantly higher (P<0.05) in the 25/75 group than in control or 50/50 group. Back-fat thickness was lower in 25/75 group (P<0.05) than in control and 50/50 group. No differences were observed between the control and 50/50 in meat and carcass qualities. Realtime polymerase chain reaction (PCR) revealed that peroxisome proliferator-activated receptor α (PPARα), peroxisome proliferator-activated receptor γ (PPARγ), lipoprotein lipase (LPL), and sterolregulatory-element binding protein 2 (SREBP-2) responded differently in muscle and adipose tissues. The results indicated that pasture-based pork production could positively influence lipid metabolism genes important in meat and carcass quality traits, with pasture exposure and feed allowance.

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“…15 The addition of CLA to pig diets modified the type and concentration of other fatty acids and increased the concentration of CLA in the meat. 16,17 Currently, the effects of CLA on the reproduction of domestic animals are poorly known, and research has been performed mainly on females. 18,19 Therefore, it is not known whether supplementation of the diet with CLA affects semen composition and quality in boars.…”

Section: Introductionmentioning

confidence: 99%

Conjugated linoleic acid supplementation does not improve boar semen quality and does not change its fatty acid profile

et al. 2017

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The aim of this study was to evaluate the effects of adding conjugated linoleic acid (CLA) to boar diets on semen production and characteristics, the fatty acid profile of spermatozoa, and on testicle and boar carcass parameters. Ten lean-type terminal-line (Yorkshire × Landrace × Pietrain) adult boars were randomly assigned to one of two treatments: (1) a control diet and (2) the same diet with 1 % CLA. The research was conducted in Mexico, and animals were exposed to ambient temperatures between 13.5 and 26.3 °C. Boars were ejaculated twice per week during a 12-week period to examine semen production and characteristics. The results suggest that supplementation of boar diets with CLA did not affect the spermatozoa fatty acid profile, semen volume, sperm concentration, viability, or motility, nor did it cause abnormal sperm morphology. Compared to controls, boars fed a CLA diet had a higher seminal pH and increased backfat thickness. In summary, this study indicates that CLA addition in boar diet does not change the semen characteristics or fatty acid profile of spermatozoa; however, it increases backfat thickness in sexually mature boars.Keywords: Semen quality; Backfat thickness; Testicular characteristics. IntroductionSemen quality, including ejaculate volume, sperm concentration, and percentages of sperm mortality and abnormality, determines the economic value of boars. 1 Polyunsaturated fatty acids (PUFAs), mainly ω-3 and ω-6 acids, are abundant in the plasma membrane of boar spermatozoa 2 and provide the sperm plasma mem- Conjugated Cite this as:Zamora-Zamora V, Figueroa-Velasco JL, Cordero-Mora JL, Nieto-Aquino R, García-Contreras AC, Sánchez-Torres MT, Carrillo-Domínguez S, Martínez-Aispuro JA. Conjugated linoleic acid supplementation does not improve boar semen quality and does not change its fatty acid profile. Veterinaria México OA. 2017;4(3).

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Effect of Conjugated Linoleic Acids in Pig Nutrition on Quality of Meat

Cited by 12 publications

References 10 publications

Dietary conjugated linoleic acid (CLA) has comparable effects to ractopamine on the growth performance, meat quality and fatty acid profiles of loin muscles of finishing pigs under commercial husbandry

Dietary conjugated linoleic acid (CLA) has comparable effects to ractopamine on the growth performance, meat quality and fatty acid profiles of loin muscles of finishing pigs under commercial husbandry

Effects of a pasture-based pork production system on the expression of genes involved in lipid metabolism and meat quality characteristics

Conjugated linoleic acid supplementation does not improve boar semen quality and does not change its fatty acid profile

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