Liver pâté from pigs fed conjugated linoleic acid and monounsaturated fatty acids

Three levels (0, 1 and 2%) of an enriched conjugated linoleic acid (CLA) oil (28% cis-9, trans-11 and 28% trans-10, cis-12 CLA) were combined with two levels of monounsaturated fatty acids (MUFAs) (low: 19% average and high: 39% average) for pig feeding. Experimental liver patés were produced using the meat and liver of pigs. Chemical composition, thiobarbituric acid reactive substances (TBARs) and fatty acid composition of the neutral lipids (NL), polar lipids (PL) and free fatty acids (FFAs) fractions of liver paté at 0, 30 and 200 days of storage were studied. In general, the storage of liver paté throughout the 200 days did not lead to relevant changes in the content of total saturated fatty acids (SFA), MUFA and polyunsaturated fatty acids (PUFA) of NL and PL as a consequence of the assayed dietary treatment. Total SFA, MUFA, PUFA, cis-9, trans-11 CLA and trans-10, cis-12 CLA contents from FFA significantly decreased in patés from pigs fed 2% CLA at 200 days of storage, regardless the MUFA treatment. Both at the beginning and at the end of storage, the TBARs were higher for 0% CLA patés compared to 1 and 2% CLA patés. Both at day 0 and day 30 of storage, the TBARs’ values for 2% CLA patés were higher than those for 1% CLA patés. Therefore, dietary CLA at levels lower than 2% could show a protective effect in paté against lipid oxidation, but the susceptibility to lipid oxidation could be increased at higher levels of CLA supplementation.