Effects of conjugated linoleic acid levels and feeding intervals on performance, carcass traits and fatty acid composition of finishing barrows

Abstract

Two experiments were conducted to investigate the effects of dietary conjugated linoleic acid (CLA) on performance, carcass traits, fatty acid composition and subcutaneous adipose tissue cellularity in finishing barrows. In Experiment 1, 54 crossbred barrows were allotted to one of three treatments, with six pens per treatment and three barrows in each pen. The pigs were fed a diet containing 0, 2, or 4% CLA oil for 6 weeks. Daily gain (P < 0.01) and feed efficiency (P < 0.01) improved with dietary CLA. Loin muscle area (P = 0.01) and intramuscular fat (P = 0.01) increased while 10th rib fat (P = 0.03) and last rib fat (P = 0.02) thickness decreased with increasing dietary CLA. Total CLA isomers increased (P < 0.01) with increasing dietary CLA. Myristic, palmitic and stearic acid levels were increased while oleic, linoleic, linolenic and arachidonic acid decreased in loin muscle and subcutaneous adipose tissue. In Experiment 2, barrows (n = 54) were allotted to one of two treatments with nine pens per treatment and three pigs in each pen. Pigs were fed a diet supplemented with 4% CLA for 3 or 6 weeks before slaughter. Over the entire experimental period, daily gain and feed efficiency were higher (P < 0.01) when CLA was fed for a longer period. Loin muscle area (P < 0.01) and intramuscular fat (P < 0.01) increased while backfat thickness at the 10th (P = 0.03) and last rib (P = 0.04) decreased when CLA was fed for 6 vs. 3 weeks. The number of cells in subcutaneous adipose tissue was not affected while adipocyte volume decreased (P = 0.01) with longer feeding time on dietary CLA. The increased CLA content of pork from CLA fed pigs provides the pork industry with an opportunity to provide value-added, healthful meat products for human consumption with respect to CLA intake and potential improvements in human health.

Keywords:

• Pigs
• Fatty acids
• Conjugated linoleic acid