Use of conjugated linoleic acid in finishing pigs diets high in linoleic acid content | Utilización de ácido linoleico conjugado en piensos de acabado de porcino que incorporan un nivel alto de ácido linoleico
2011
Cordero, G., Universidad Complutense de Madrid (España). Facultad de Veterinaria | Isabel, B., Universidad Complutense de Madrid (España). Facultad de Veterinaria | Morales, J., Universidad Complutense de Madrid (España). Facultad de Veterinaria | López Bote, C.J., Universidad Complutense de Madrid (España). Facultad de Veterinaria
Conjugated linoleic acid (CLA) in swine nutrition has the potential to improve feed efficiency and decrease carcass fat. Moreover, it may also alter fatty acid synthesis and metabolism, thus leading to more saturated fat. The present work was intended to evaluate the effect of 1% dietary CLA with a high level of linoleic acid on carcass characteristics and the subcutaneous adipose tissue composition of fatty acids in finishing pigs. At slaughter twenty pigs were selected (Landrace x Large white) to study subcutaneous adipose tissue composition. Two diets were formulated in order to contain two levels of CLA (0 and 1 % CLA) combined with a high level of linoleic acid (52%) in the diet. Subcutaneous fat from pigs feed with dietary CLA, contained significantly higher amounts of saturated fatty and lower amounts of monounsaturated fatty acids than adipose tissue from pigs feed with the diet that included 0 % CLA (P<0.01). We conclude that CLA supplementation enhance fatty acid saturation, which may help to overcome problems of oil and low consistency meat.
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