Week 10
Swine |
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Nutritional Approaches to Improve Meat Quality
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- Favorably alter carcass composition to contain more “good” fat (e.g.
CLA, PUFA) and less “bad” fat (e.g.SAT)
- Favorably alter carcass composition to positively affect tensile properties
of meat products
- CLA is a mixture of positional and geometric isomers of linoleic acid
- Produced by rumen fermentation
- CLA reduces fat content in animals
Summary of the Effect of CLA on Growing Pigs
- Growth Performance
- Daily gain ----- increase or no change
- Daily feed intake ------ no change or decrease
- Feed efficiency ------ increase
- Pork Quality
- Total fat ------ decrease
- Total lean ------ increase
- Backfat ------ decrease
- Loin area ------ increase
- Belly ----- increase firmness
- Meat marbling and color ----- increase and enhance
Effect of CLA on Pork Quality and Tensile Properties
- Larger sized table
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Eggert et al., 2001
Effect of CLA on FA Composition of Pork
- Larger sized table
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Eggert et al., 2001
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