ORIGINAL PAPER
Dietary conjugated linoleic acid and leucine
improve pork intramuscular fat and meat quality
More details
Hide details
1
Animal Technology Institute Taiwan,
P.O. Box 23, Chunan, Miaoli, 350, Taiwan, ROC
Publication date: 2007-02-02
Corresponding author
I. T. Yu
Animal Technology Institute Taiwan,
P.O. Box 23, Chunan, Miaoli, 350, Taiwan, ROC
J. Anim. Feed Sci. 2007;16(1):65-74
KEYWORDS
ABSTRACT
This study investigated which conjugated linoleic acid (CLA) and leucine (LEU) ratio optimized
the improvement of pork quality when added to finishing pig diets. A total of 120 finishing pigs
were randomly assigned to five treatments, including a control diet and a 2 (LEU 1.0 and 2.0%)
by 2 (CLA 0.5 and 1.0%) factorial design. The animals had free access to the diets and water. The
pigs were slaughtered at 125 kg body weight. Growth performance, carcass characteristics, meat
quality, sensory evaluation and serum cholesterol levels were measured. Data for each measured
factor were analysed using the GLM procedure in SAS (1996). Analytical results revealed the IMF
percentage (1.24, 1.04, 1.66, 2.31 and 1.61% for TRT1 to TRT5, respectively) and tenderness (2.14,
2.27, 2.32, 2.57 and 2.44 for TRT1 to TRT5, respectively) of the loin eye muscle were significantly
(P<0.05) improved by the CLA 0.5% combined with LEU 2.0%. Other indicators (such as growth
performance, meat quality, carcass measurements and serum cholesterol level) were not affected by
the LEU and CLA supplementation.
CITATIONS (7):