CLA improve the quality of pork

The effect of CLA-Conjugated Linoleic Acid on meat quality is currently a hot research topic. 

David Professor of our company found that feeding finishing pigs with 0.5-1% CLA can increase the meat color score by 13%, and the longer the duration, the higher the meat color score. 

Other studies have shown that when 2% CLA is added to the diet, the intramuscular fat content increased by 22%, and the marbling score increased by 11%; And CLA can effectively reduce pig carcass fat, increasing fat hardness, and improve Flesh color, marble pattern, especially can significantly improve abdominal fat hardness and lean meat rate. At present, there are no reports that have adverse effects on meat quality. In summary, CLA can improve meat firmness, meat color score and muscle marbling score, and CLA can significantly improve pork quality.

We produce All series CLA-Conjugated Linoleic Acid products, pls contact us at info@yudacentury.com.cn