The effect of dietary CLA supplementation on meat and eating quality, and the histochemical profile of the m. longissimus dorsi from stress susceptible fatteners slaughtered at heavier weights |
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| Authors: | Migdał Władysław Paściak Piotr Wojtysiak Dorota Barowicz Tadeusz Pieszka Marek Pietras Mariusz |
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| Affiliation: | aDepartment of Pig Breeding, Agricultural Academy in Kraków, 30-059 Kraków, Poland;bEcopig Ltd, 42-510 Wojkowice Kościelne 28, Poland;cDepartment of Animal Anatomy, Agricultural Academy in Kraków, 30-059 Kraków, Poland;dNational Research Institute of Animal Production, Department of Feed Science, Balice, Poland |
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| Abstract: | The influence of adding 2% CLA to the morning feed of a group of 20 crossbred fatteners from 70 to 130 kg on meat quality, eating quality and dietetic value of m. longissimus dorsi was evaluated compared with a group of 20 controls. Addition of 2% CLA in feed did not influence fattening and slaughter results and also some traits of meat and eating quality. The only significant differences were observed in dry matter content, in meat flavour and L*, b*, and hue angle value. Meat from fatteners from the experimental group had a statistically significant higher content of CLA (P0.01) and lower content of unsaturated fatty acids especially C18: 2, C18: 1 and C20: 4, PUFA fatty acids (P0.01) and a reduction in the ratio of n-6: n-3 PUFA (P0.01). No statistically significant influence of CLA on the content of cholesterol was observed. The results of the current histochemical study showed that dietary CLA supplementation significantly increased both the number and diameter of white fibres, and correspondingly reduced the number and diameter of red fibres. The percentage and diameter of intermediate fibres was unaffected by CLA. |
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| Keywords: | Pigs CLA Meat quality M. longissimus dorsi Fatty acids Muscle fibre type Fibre size |
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