ASAS/ADSA Ruminant Nutrition: Byproducts

A study was conducted to determine the effect of conjugated linoleic acid (CLA) synthesized from sunflower oil on growth, carcass characteristics and meat quality of heavy pigs. Thirty-six pigs, half barrows and half females, averaging 97 kg L.W., allotted within weight and sex to a randomized complete experimental design, were fed diets supplemented with different CLA levels: 0.5% lard (C), 0.25% lard and 0.25% of CLA (T1), 0.5% of CLA (T2). CLA oil contained 65% CLA isomers (Conlinco, Inc., Detroit Lakes, Minnesota 56502 USA). The pigs were slaughtered at 172 kg L.W.. No significant differences were observed on ADG, FI, FE, dressing percentage, backfat tickness, pH and color of loin and ham. Fatty acid composition of ham fat was significantly affected by dietary CLA. Higher levels of saturated fatty acids (C=38.5, T1=43.7 and T2=41.2 SEM=0.754 ), lower levels of monounsaturated fatty acids (C=46.7 , T1=42.1 and T2=43.7 SEM=0.854 ) and higher CLA content (C=0.54, T1=1.01 and T2=0.92 SEM=0.107 ) were observed on fat of pigs fed CLA. These data suggest that conjugated linoleic acid have no effects on growth performances, carcass characteristics and meat quality of heavy pigs during the last fattening period. The influence of CLA on fatty acid composition of ham adipose tissue may be very important from a technological point of view for the higher content of saturated fatty acids and from a nutritional point of view for the higher CLA content.