The effects of conjugated linoleic acid on carcass composition, meat quality and retail display characteristics in crossbred swine
Greene, Micah William
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Crossbred gilts were fed a corn/soybean ration containing 0, 0.5, or 2.0% conjugated linoleic acid (CLA) and humanely harvested to determine the effects of CLA on pork carcass composition, quality, and retail display characteristics. Backfat was lower in CLA-fed groups than controls. Carcass quality (marbling score, color) did not differ across treatments. Most compositional endpoints were unaffected by CLA; however, total fat of CLA-treated carcasses was reduced. Fatty acid profiles showed that CLA percentage in the subcutaneous fat increased. As expected, the percentage of saturated fatty acids increased (P<0.05) and monounsaturated fatty acids decreased (P<0.01) as CLA increased. Supplemental CLA decreased lightness and elevated redness values of ground pork. Feeding CLA to pigs tended (P<0.17) to depress oxidation in the 2.0% group compared to the 0.5% and control groups. Dietary CLA significantly alters fatty acid composition; however, more research is needed to document significant changes in other carcass traits.