Conjugated Linoleic Acid Improves Pork Ketones and Pork Meat Quality

Conjugated linoleic acid CLA can not only improve the carcass and muscle quality of pigs, but also improve the health value of meat

Feeding method: adding CLA in the diet can reduce the subcutaneous fat of pigs and increase the lean meat rate. Adding 0.75% CLA to the diet of growing and finishing barrows can increase the lean weight of the pig's back and loin, the protein content in the belly meat and reduce the fat content in the belly meat; it can increase the loin area and reduce the thickness of abdominal fat. With supplementary feeding of CLA, the backfat thickness of pigs also tends to decrease. This effect of conjugated linoleic acid CLA may be related to the ability of conjugated linoleic acid CLA to reduce the activity of stearoyl-CoA in pig adipose tissue. It is also reported that with the increase in the feeding amount of CLA and the extension of the feeding period, the loin area and intramuscular fat increase, and the fat thickness at the tenth rib and the last rib decreases. The effect of adding CLA in pig diets to increasing lean carcass content and reducing backfat thickness is related to gender, and is significant for barrowing boars than for sows; but it does not seem to be related to the stress genetic status of pigs.

      Feeding conjugated linoleic acid can increase the saturated fatty acids in pig carcass and increase the hardness of fat. Feeding CLA can increase the amount of saturated fatty acids in the loin and subcutaneous fat tissue, increase the saturated fatty acids in the fat of heavy pigs (97-172 kg), and reduce the content of monounsaturated fatty acids. According to reports, whether feeding corn oil or animal oil, adding CLA in the diet can reduce the proportion of non-membrane structured monounsaturated fatty acids in pig adipose tissue, and correspondingly increase the total saturated fatty acids. With the increase of the CLA feeding amount and the extension of the feeding period, the amount of myristic acid, palmitic acid and stearic acid in the loin and subcutaneous fat increased, while the oleic acid, linoleic acid, linolenic acid and arachidonic acid decreased. 1% CLA and the same amount of sunflower oil were added to the diet. The abdominal fat hardness of pigs added with CLA was higher than that of the sunflower oil group, and the content of saturated fatty acids in the abdominal and longissimus muscles increased by 44 .45% and 39.77%.

      Feeding CLA can not only affect the fat of pig carcass, but also improve the quality of muscle. Feeding CLA can increase the marbling score and hardness of the loin, and can reduce the oxidation of lipids. Dietary supplementation of CLA increased the intermuscular fat of pork. The water capacity of the system is improved; and the lipid oxidation of pork is reduced, the fatty acid composition is changed, and the color stability is improved. Supplementary CLA has the effect of enhancing the oxidative stability of the longissimus dorsi muscle.

      Adding CLA to the diet can also increase the content of CLA in abdominal fat and meat. If the pig tissue has a relatively high capacity to accumulate CLA, pork and its finished products will provide consumers with a large amount of physiologically significant CLA. In addition, adding CLA in the diet has a certain effect on improving the feed conversion rate of pigs, which will further improve the efficiency of pig production.

We have been producing conjugated linoleic acid for 20 years, providing ethyl conjugated linoleic acid, free fatty acid conjugated linoleic acid, triglyceride conjugated linoleic acid. 

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