Effect of Dietary Inclusion of Conjugated Linoleic Acid on Quality Indicators of Aged Pork Loin

Autor:	Kaitlin H Maditz, Sarah K. Beamer, Kristen E. Matak, K. M. Barnes, P. Brett Kenney
Rok vydání:	2013
Předmět:	chemistry.chemical_compound food.ingredient food Chemistry Color changes Conjugated linoleic acid food and beverages Food science Loin Proximate composition Soybean oil
Zdroj:	Journal of Agricultural Science. 5
ISSN:	1916-9760 1916-9752
Popis:	The purpose of this study was to examine the effect of dietary inclusion of conjugated linoleic acid (CLA) in hog feed on quality indicators of pork loins. A total of twenty barrows (PIC 380 x Cambrough 1025) were randomly paired, housed in pens, and fed 1% soybean oil or 1% CLA diet for 6 weeks. There were no significant differences in proximate composition of the pork loins (P > 0.05). Muscle pH increased and there were color changes over time (P < 0.05) which was independent of diet (P < 0.05). Shear force decreased over time (P=0.017), with CLA loins having lower shear force than the control (P = 0.032). These results indicate that CLA supplementation of finishing diets resulted in pork quality similar to that of traditional diets.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ef1247939f3829fdbe14bfc8c0dde6ff https://doi.org/10.5539/jas.v5n6p1 Zobrazit plný text záznamu