The effects of feeding conjugated linoleic acid on subsequent pork quality

Dugan, M. E. R.; Aalhus, J. L.; Jeremiah, L. E.; Kramer, J. K. G.; Schaefer, A. L.

doi:10.4141/a98-070

Cited by 122 publications

(80 citation statements)

References 23 publications

(15 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…일반적으로 식육의 보수력은 pH와 밀접한 관련이 있으며 (Cresopo et al, 1978), 육제품에 첨가된 소금 에 의해 육의 보수력과 pH를 상승시킨다고 하였다 (Barbut et al, 1988;Kim and Kim, 1999 육색은 육색소인 myoglobin이 산소를 함유하고 있음에 따 라 변하며, 육조직 내의 효소 활동, 저장 온도, 미생물 오염 도 및 pH 등에 따라 변화된다고 하였다 (Dugan et al, 1999). 육색은 외관 평가에 있어서 매우 중요한 항목이며, 황색이 증가할수록 입맛을 돋게 하여 기호성에 좋은 영향을 준다고 (Candogan andKolsarici, 2003: Chang andCarpenter, 1997), 소시지의 지방 함 량이 적을수록 조직감이 감소한다고 하였다 (Andres, 2006 …”

unclassified

The Study on the Quality of Sausage Manufactured with Different Mixture Ratios of Spent Laying Hen and Pork Meat

Kim¹

2014

Korean Journal of Poultry Science

View full text Add to dashboard Cite

The objective of this study was to determine the effect of the meat from spent laying hen on the shelf-life and physicochemical properties of emulsified sausage. Four types of sausage were made: 0% (Control), 10% (T1), 20% (T2) and 30% (T3) of spent hen meat added. Each sausage type was tested in triplicate. The addition of spent hen meat resulted in decreased crude fat and cooking loss, and increased WHC (water holding capacity), CIE a* and hardness. Values for crude fat and cooking loss were significantly decreased by the addition of spent laying hen meat relative to the control (P<0.05). Especially, T3 was significantly (P<0.05) decreased compare to other treatment groups. Spent laying hen meat addition had no significantly effects on moisture, crude protein, crude ash, pH, WHC, TBARS (thiobarbituric acid reactive substance) values, shear force, total plate counts (TPC), CIE L* and b* values. In conclusion, this study demonstrates that the addition of spent laying hen meat to emulsified sausages tended to improve sausage quality.(Key words : spent laying hen meat, TBARS, meat color, WHC, emulsified sausage) †

show abstract

unclassified

The Study on the Quality of Sausage Manufactured with Different Mixture Ratios of Spent Laying Hen and Pork Meat

Kim¹

2014

Korean Journal of Poultry Science

View full text Add to dashboard Cite

show abstract

“…Other authors also found that pork tenderness did not differ for chops from pigs supplemented with CLA (Dugan et al 1999;Thiel-Cooper et al 1999) or chromium (Page et al 1992;Boleman et al 1995).…”

Section: Discussionmentioning

confidence: 91%

“…In the current study, the addition of MTO to the combination of CrNic and L-carnitine was not beneficial to visual color. Additionally, Dugan et al (1999) and Eggert et al (1999) observed that CLA did not affect visual color of the LM, whereas Thiel-Cooper et al (1999) and Larsen et al (1999) found that a* values were increased with CLA supplementation.…”

Section: Discussionmentioning

confidence: 97%

“…However, this difference was not supported by WBSF values. Thiel-Cooper et al (1999) found sensory scores to be similar for all characteristics except initial juiciness and Dugan et al (1999) found no sensory differences for chops from pigs receiving CLA supplementation. Although not statistically different, purge was less from loins of pigs not fed MTO than from pigs fed MTO.…”

Section: Discussionmentioning

confidence: 98%

See 1 more Smart Citation

Effects of dietary additions of modified tall oil, chromium nicotinate, and L-carnitine on growth performance, carcass characteristics, and bacon characteristics of growing-finishing pigs

Waylan¹,

O’Quinn²,

Goodband³

et al. 2003

Can. J. Anim. Sci.

View full text Add to dashboard Cite

Effects of dietary additions of modified tall oil, chromium nicotinate, and L-carnitine on growth performance, carcass characteristics, and bacon characteristics of growing-finishing pigs. Can. J. Anim. Sci. 83: 459-467. Eighty gilts were supplemented with modified tall oil (MTO), chromium nicotinate (CrNic), and L-carnitine to determine effects on growth and meat quality characteristics. Pigs were assigned to one of eight treatments in a 2 × 2 × 2 factorial with main effects of MTO (0 or 0.5%), CrNic (0 or 50 µg kg -1 ), and L-carnitine (0 or 50 mg kg -1 ). Pigs fed MTO had increased (P = 0.03) average daily gain and pigs fed CrNic had improved (P = 0.02) gain:feed. Bellies from pigs supplemented with MTO with no CrNic were firmer (P < 0.05) than bellies from all other treatment combinations. No differences (P > 0.05) were detected for longissimus muscle (LM) visual or objective color values. Furthermore, no differences (P > 0.05) were detected for LM Warner-Bratzler shear force or sensory traits. Bacon from pigs fed MTO had firmer (P < 0.05) slices than bacon from pigs fed no MTO. These data suggest improvements in growth performance from addition of 0.50% MTO and(or) 50 µg kg -1 CrNic to diets of finishing gilts. Supplementing with MTO, CrNic, and L-carnitine had minimal effects on carcass, LM color and sensory, or bacon characteristics. Quatre-vingts truies nullipares ont reçu un supplément de tallöl modifié (TM), de nicotinate de chrome (NicCr) et de L-carnitine, l'idée étant de vérifier l'incidence de ces additifs sur la croissance des animaux et la qualité de la viande. Les animaux ont été répartis entre huit traitements selon une grille factorielle 2 × 2 × 2 pour déterminer les principaux effets du TM (0 ou 5 %), du NicCr (0 ou 50 mg kg -1 ) et de la L-carnitine (0 ou 50 µg kg -1 ). Les porcs recevant du TM ont enregistré un gain quotidien moyen plus élevé (P = 0,03) tandis que ceux recevant du NicCr présentaient un meilleur rapport gain:aliments (P = 0,02). Les flancs des animaux nourris de TM sans NicCr étaient plus fermes (P < 0,05) que ceux des animaux des autres combinaisons. Les attributs visuels et la valeur objective de la couleur du longissimus n'ont subi aucune variation (P > 0,05). On n'a pas non plus relevé de variation (P > 0,05) pour la force de cisaillement Warner-Bratzler et les propriétés organoleptiques du muscle. Le bacon des animaux nourris de TM donnait des tranches plus fermes (P < 0,05) que celui des animaux qui n'en avaient pas reçu. Les données laissent croire que l'addition de 0,50 % de TM ou de 50 µg de NicCr par kg, ou les deux, au régime des truies nullipares de finition conduit à une meilleure croissance. L'addition d'un supplément de TM, de NicCr et de L-carnitine a une incidence minime sur la carcasse, la couleur et les propriétés organoleptiques du longissimus et les propriétés du bacon.Mots clés: Porc, tallöl modifié, nicotinate de chrome, L-carnitine, longissimus, bacon Pigs fed modified tall oil (MTO, a compound high in conjugated linoleic acid, CLA), chromium nicotina...

show abstract

“…effect on tissue fat accretion in mice (Park et al 1997(Park et al , 1999 and swine (Dugan et al 1997(Dugan et al , 1999Ostrowska et al 1999) and to reduce the yield of milk fat (Loor and Herbein 1998;Giesy et al 1999) in dairy cattle. However, the relationship between feeding CLA and fat reduction in humans has yet to be clearly established (Atkinson 1999;Blankson et al 2000;Kelly 2001).…”

mentioning

confidence: 99%

Study of carcass, organ, muscle, fat tissue weight, and concentration in rats fed CLA or its precursors by principal component analysis

Goonewardene¹,

Mir²,

Wang³

et al. 2004

Can. J. Anim. Sci.

View full text Add to dashboard Cite

He, M. 2004. Study of carcass, organ, muscle, fat tissue weight, and concentration in rats fed CLA or its precursors by principal component analysis. Can. J. Anim. Sci. 84: 537-543. Carcass, organ and muscle weight, and fat tissue data were obtained from 30 weaned male Wistar rats fed one of three diets, (10 rats/diet) over a period of 60 d. The diets were base with synthetic conjugated linoleic acid (CLA), sunflower oil or beef enriched CLA. The CLA diet contained the base diet and 18.2 g kg -1 of synthetic CLA (53% cis 9, trans 11 and 44% trans 10, cis 12) replacing 26% of the soybean oil, the sunflower oil diet contained the base plus 70 g kg -1 of sunflower oil replacing all the soybean oil, and the CLA-enriched diet contained the base plus 200 g kg -1 of beef enriched bio-formed CLA replacing the casein. Data were subjected to a principal component analysis (PCA). The first principal component (PC) extracted carcass weight, organ and muscle weight variables and accounted for 41.3% of the total variation. The second principal component included all of the fat tissue variables and accounted for 20.5% of the total variation. The rats fed the synthetic CLA diet were associated with high carcass, liver, kidney, heart, gastrocnemius and soleus muscle weights, and low retroperitoneal and inguinal fat weights, and adipocyte numbers in the fat tissues. In rat models, short periods of synthetic CLA feeding may have a greater impact on decreasing fat accretion in selected fat tissues than feeding CLA-enriched meat. The PC analysis provides means of combining into one or a few components traits that have similar responses, each component being orthogonal to all other components, whereas, in a conventional univariate analysis of variance each dependent variable is analyzed separately in relation to one or more independent variable. Key words: Conjugated linoleic acid, feeding, principal component analysis, fat, muscle, accretion Goonewardene, L. A., Mir, P. S., Wang, Z., Okine, E. K., Mir, Z. et He, M. 2004. Poids de la carcasse, des organes, des muscles, du tissu adipeux et concentration de matière grasse chez les rats nourris d'ALC ou de ses précurseurs selon l'analyse des composantes principales. Can. J. Anim. Sci. 84: 537-543. Les auteurs ont déterminé le poids de la carcasse, des organes et des muscles ainsi que recueilli des données sur le tissu adipeux de 30 rats Wistar mâles sevrés auxquels trois régimes (dix sujets par régime) avaient été servis durant 60 jours. Le premier régime consistait en la ration de base plus 18,2 g par kilo d'acide linoléique conjugué (ALC) synthétique (53 % cis 9, trans 11 et 44 % trans 10, cis 12) au lieu de 26 % d'huile de soja; le deuxième comprenait la ration de base plus 70 g d'huile de tournesol par kilo en remplacement de l'huile de soja et le troisième, la ration de base plus 200 g par kilo d'ALC bioformé de boeuf enrichi à la place de la caséine. Les données ont été analysées en fonction de leurs composantes principales. La première composante regroupait les variables associé...

show abstract

The effects of feeding conjugated linoleic acid on subsequent pork quality

Cited by 122 publications

References 23 publications

The Study on the Quality of Sausage Manufactured with Different Mixture Ratios of Spent Laying Hen and Pork Meat

The Study on the Quality of Sausage Manufactured with Different Mixture Ratios of Spent Laying Hen and Pork Meat

Effects of dietary additions of modified tall oil, chromium nicotinate, and L-carnitine on growth performance, carcass characteristics, and bacon characteristics of growing-finishing pigs

Study of carcass, organ, muscle, fat tissue weight, and concentration in rats fed CLA or its precursors by principal component analysis

Contact Info

Product

Resources

About