Dietary conjugated linoleic acid (CLA) has comparable effects to ractopamine on the growth performance, meat quality and fatty acid profiles of loin muscles of finishing pigs under commercial husbandry
| Autor: | Thalia Yamileth Islava-Lagarda, Ingrid Rebeca Esquerra-Brauer, Araceli Pinelli-Saavedra, Humberto González-Ríos, J. L. Dávila-Ramírez |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
040301 veterinary sciences
Conjugated linoleic acid Loin fatty acids conjugated linoleic acid meat quality 0403 veterinary science chemistry.chemical_compound Animal science Lipid oxidation lcsh:SF1-1100 chemistry.chemical_classification growth performance finishing pigs integumentary system 0402 animal and dairy science Fatty acid food and beverages 04 agricultural and veterinary sciences Animal husbandry 040201 dairy & animal science Ractopamine chemistry Pork meat Animal Science and Zoology lipids (amino acids peptides and proteins) lcsh:Animal culture |
| Zdroj: | Italian Journal of Animal Science, Vol 18, Iss 1, Pp 713-722 (2019) |
| Popis: | The effects of conjugated linoleic acid (CLA) supplementation on pig loin muscle growth performance, meat quality and fatty acid profiles were compared with the effects of ractopamine supplementation. Two hundred seventy commercial Landrace-Yorkshire pigs (135 barrows and 135 gilts/BW = 75 kg) were randomly assigned to one of three treatments. Ninety animals per treatment were allocated into groups of 30 animals (15 barrows and 15 gilts) with three replications. The treatments were as follows: RAC (diet given on the farm and included ractopamine and mixed vegetable oils); CLA 0.5% (basal diet + CLA 0.5%); and CLA 1% (basal diet + 1% CLA). Final weight and daily gain were affected by treatment × sex in gilts supplemented with CLA 0.5% but not in barrows. Feed intake was reduced in animals supplemented with CLA at 0.5%. Supplementation with CLA did not affect the meat quality parameters (p > .05). CLA 1% delayed the lipid oxidation of the pork meat. CLA 1% decreased the contents of 18:1, 18:2, 20:5 n3, and 22:6 n3 in intramuscular fat compared to those in unsupplemented animals (p |
| Databáze: | OpenAIRE |
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