Feeding conjugated linoleic acid partially recovers carcass quality in pigs fed dried corn distillers grains with solubles

Abstract

Dried corn distillers grains with solubles (DDGS) fed to swine may adversely affect carcass quality due to the high concentration of unsaturated fat. Feeding CLA enhances pork quality when unsaturated fat is contained in the diet. The effects of CLA on growth and pork quality were evaluated in pigs fed DDGS. Diets containing 0, 20, or 40% DDGS were fed to pigs beginning 30 d before slaughter. At 10 d before slaughter, one-half of each DDGS treatment group was fed 0.6% CLA or 1% choice white grease. Carcass data, liver- and backfat-samples were collected at slaughter. Longissimus muscle area, 10th-rib back-fat depth, last rib midline backfat depth, LM color, marbling, firmness and drip loss, and bacon collagen content were not altered by DDGS or CLA. Outer layer backfat iodine values were increased (P <or= 0.05) with DDGS feeding and were 65.07, 69.75, and 74.25 for 0, 20, and 40% DDGS, respectively. Addition of CLA decreased (P <or= 0.05) outer layer backfat iodine values from 71.11 to 68.31. Diets containing DDGS decreased (P <or= 0.05) percent lean tissue contained in bacon from 48% for controls to 38% for pigs fed 40%. Abundance of fatty acid synthase, carnitine palmitoyl transferase Ia, acetyl-CoA-carboxylase, stearoyl-CoA desaturase, and glycerol-3-phosphate dehydrogenase mRNA in adipose or liver were not different (P > 0.05) for pigs fed DDGS. Feeding CLA decreased (P <or= 0.05) the Delta(9) de-saturase index in adipose tissue. The data indicate that decreased carcass firmness with DDGS feeding is not reflected by changes in lipogenic gene expression. Feeding 20% or more DDGS to finishing swine decreases bacon leanness, but inclusion of 0.6% CLA in the finishing diet can partially reverse these effects.

Effects of conjugated linoleic acid or betaine on the growth performance and fatty acid composition in backfat and belly fat of finishing pigs fed dried distillers grains with solubles

“…Similar changes have been accorded with the result that the increase of SFA and reduction of C18:1 and MUFA fatty acids in the carcass fat due to the dietary CLA (Gatlin et al, 2002a and2002b;Martín et al, 2007). White et al (2009) indicated that the addition of 6 g/kg CLA to diets containing 200 or 400 g/kg DDGS for 10 days before the pigs were slaughtered reduced the fat IVs. Pompeu et al (2013) indicated the 0.6% CLA was effective in diminishing some of the negative effects, especially on IV, caused by DDGS.…”

“…Similarly, White et al (2009) reported that diets containing 0, 200 or 400 g DDGS/kg supplement with 6 g CLA/kg for 10 days before the pigs were slaughtered showed no significant effects on growth performance. In addition, Mitchell et al (2005) and Corino et al (2008) reported that dietary supplementation with CLA did not improve growth performance in pigs.…”

“…Dietary supplementation with CLA has attracted the increasing attention in the swine production in recent decades. Dietary supplementation with CLA has also been associated with increased the firmness of bellies (Thiel-Cooper et al, 2001) and decreased IV (White et al, 2009) in finishing pigs. Moreover, the conversion of SFA to unsaturated fatty acids is decreased (Dunshea et al, 2005;White et al, 2009).…”

Impacts of Nutrition and Environmental Stressors on Lipid Metabolism

“…In barrows and gilts fed 0.25 or 0.5% CLA for the finishing diet from 97 to 172 kg, ACC activity was significantly reduced compared to control pigs [64]. Alleviation of negative impacts of nutritional stress of lipid quality, such as during DDGS feeding, is likely through altered lipid metabolism as adipose mRNA expression of ACC was decreased with CLA supplementation with all inclusion levels of DDGS [39].…”

“…In a trial utilizing 0, 10, 20, and 30% DDGS in grow-finish diets, pigs fed 20 or 30% DDGS had decreased growth performance and increased IV when compared to control fed pigs [38]. Incorporation of 0, 20, or 40% DDGS in diets during the final 30 days of the finishing phase resulted in reduced percent lean in bacon and decreased carcass firmness (based on IV and saturation); however, no effect on growth performance was observed [39].…”