Effect of Conjugated Linoleic Acids in Pig Nutrition on Quality of Meat |
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| Affiliation: | Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia;Institute of Meat Hygiene and Technology Belgrade, Serbia;DipECVPH Institute of Meat Hygiene and Technology, Freie Universität, Berlin, Germany;Avery Buncic Scientific & English Editorial Services (ABSeeS) |
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| Abstract: | Relationships among conjugated linoleic acid (CLA) in pig nutrition and carcass quality parameters (hot carcass weight, carcass yield and meatiness) and meat quality parameters (initial and pH value after 24, 48 and 72 h, temperature, drip loss, sensory color and marbling) were determined in pigs (crossbreeds Yorkshire x Landrace). Commercial CLA preparation containing 60% CLA isomers was included in the diet. No significant differences in performance parameters were found between pigs fed with CLA and control group during 60 days period. CLA supplementation in feed significantly increased SFA and decreased MUFA and PUFA fraction in pig muscles. |
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| Keywords: | carcass quality CLA fatty acids meat quality pig |
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