Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue

  • Srdjan Pantic University in Belgrade - Faculty of Veterinary Medicine
  • Jelena Ivanovic Univesity in Belgrade - Faculty of Veterinary Medicine
  • Natasa Glamoclija University in Belgrade - Faculty of Veterinary Medicine
  • Jelena Janjic University in Belgrade - Faculty of Veterinary Medicine
  • Radmila Markovic University in Belgrade - Faculty of Veterinary Medicine
  • Ksenija Nesic Scientific Veterinary Institute Serbia
Keywords: pig nutrition, chemical composition, fatty acids, meat, CLA

Abstract

A b s t r a c t: Relationships among conjugated linoleic acid (CLA) in pig nutrition, chemical composition of meat and fatty acids composition of meat and adipose tissue were determined in pigs (crossbreed Yorkshire x Landrace) (n=60) A commercial CLA preparation containing 60% of CLA isomers was added to the pig diet. SFA and MUFA in the control pig diet (with no added CLA) were significantly higher (p<0.01) than SFA and MUFA in the experimental pig diet. CLA supplementation in the pig diet significantly increased SFA and PUFA and decreased MUFA in both meat and adipose tissue. The same content of c9t11CLA and t10c12CLA was found in the supplemented pig diet. Both c9t11CLA and t10c12CLA were found in meat and adipose tissue of pigs consuming the experimental diet, but not in meat and adipose tissue of pigs consuming the control diet.

Published
2017-04-27
How to Cite
Pantic, S., Ivanovic, J., Glamoclija, N., Janjic, J., Markovic, R., & Nesic, K. (2017). Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue. Scientific Journal "Meat Technology&quot;, 57(2), 102-109. Retrieved from https://journalmeattechnology.com/index.php/meat_technology/article/view/18
Issue
Vol 57 No 2 (2016): Meat Technology
Section
Original scientific paper