The effect of conjugated linoleic acid (CLA) addition to fodder on fattening effects, composition and quality traits of pigs' meat
Migdal, W.(Krakow Agricultural University (Poland). Dept. of Pig Breeding)E-mail:[email protected] | Barowicz, T. | Pieszka, M. | Pietras, M.(Research Institute of Animal Production, Balice (Poland). Dept. of Feed Sciences) | Kedzior, W.(University of Economics, Cracow (Poland). Dept. of Food Sciences)
The study was carried out on 24 Polish Landrace fatteners divided into 2 groups, 12 animals in each. Fatteners fattened from 70 to 108 kg of body weight obtained with morning dose 2 percent addition of sunflower oil (control group) or 2 percent of CLA (experimental group). The CLA oil used in this study contained 61.3 percent of CLA isomers. The experoment was ended with slaughtering of all fatteners. Just after dissection the sample of the longissimus dorsi muscle was taken for the analysis of chemical and physical traits, sensory values, fatty acids composition and total cholesterol level. The malonaldialdehyde (TBARS) content was evaluated after 60 days storage in temperature -19 deg C. The effect of CLA addition used in this research on fattening traits was not stated but better meatiness and lower fat level of experimental animals were noted. The meat of experimental fatteners was charaterized by better water holding capacity, darker colour, higher tenderness but its flavour was worse. Six times increase of CLA content in lipids of longissimus dorsi muscle from animals obtaining 2 percent addition of CLA in the diet was stated in this study. The level of fat saturation increased in meat of fatteners obtaining 2 percent of CLA in the diet together with decrease of MUFA and PUFA level. Proportion of n-6/n-3 PUFA acids was narrowed. The CLA addition to fatteners feed mixture did not influence the total cholesterol level in the longissimus dorsi muscle. The CLA enrichment of pork meat caused the increase of its lipids oxidation stability what could be caused by higher level of SFA in fat and also higher resistance of CLA isomers for oxidation compared to other PUFA. It is thought that fatteners feeding in the last period of fattening with diet containing 2 percent of CLA addition is the effective way to enrich the pork meat in this substance
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