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  • Title: Dietary CLA alters intramuscular fat and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue.
    Author: Cordero G, Isabel B, Menoyo D, Daza A, Morales J, Piñeiro C, López-Bote CJ.
    Journal: Meat Sci; 2010 Jun; 85(2):235-9. PubMed ID: 20374891.
    Abstract:
    The present study was conducted to determinate the responsiveness of different levels of dietary conjugated linoleic acid (CLA) on intramuscular fat (IMF) and fatty acid composition of skeletal muscle and fat in pigs fed from 59.5 to 133.5kg. Forty female Large Whitex(Large WhitexLandrace) pigs were used. Four levels (0%, 0.5%, 1% and 2%) of a commercial enriched CLA oil supplementation (60% of CLA isomers, 30% cis-9, trans-11 and 30% trans-10, cis-12) were fed to pigs. Carcass, ham, foreleg and loin weights were recorded. Dietary CLA enrichment increased the loin weight (P<0.01) and the combined weights of hams+forelegs+loins (P<0.02). IMF content in Longissimus dorsi was also increased by dietary CLA treatment (P<0.001) and a linear response was observed. Dietary CLA increased saturated fatty acids (SFA) and decreased monounsaturated fatty acids (MUFA) in muscle and adipose tissue (P<0.001). Feeding 1% CLA to finishing swine increases IMF in heavy pigs slaughtered at an average weight of 133.5kg.
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