0.857
IF5
0.900
IF
Q3
JCR
0.92
CiteScore
0.405
SJR
Q2
SJR
20
MNiSW
165.24
ICV
ORIGINAL PAPER
 
CC-BY 4.0
 
 

Dietary conjugated linoleic acid and leucine improve pork intramuscular fat and meat quality

I. T. Yu 1  ,  
Y. T. King 1,  
S. L. Chen 1,  
S. C. Wang 1,  
Y. H. Chang 1,  
 
1
Animal Technology Institute Taiwan, P.O. Box 23, Chunan, Miaoli, 350, Taiwan, ROC
J. Anim. Feed Sci. 2007;16(1):65–74
Publish date: 2007-02-02
KEYWORDS
ABSTRACT
This study investigated which conjugated linoleic acid (CLA) and leucine (LEU) ratio optimized the improvement of pork quality when added to finishing pig diets. A total of 120 finishing pigs were randomly assigned to five treatments, including a control diet and a 2 (LEU 1.0 and 2.0%) by 2 (CLA 0.5 and 1.0%) factorial design. The animals had free access to the diets and water. The pigs were slaughtered at 125 kg body weight. Growth performance, carcass characteristics, meat quality, sensory evaluation and serum cholesterol levels were measured. Data for each measured factor were analysed using the GLM procedure in SAS (1996). Analytical results revealed the IMF percentage (1.24, 1.04, 1.66, 2.31 and 1.61% for TRT1 to TRT5, respectively) and tenderness (2.14, 2.27, 2.32, 2.57 and 2.44 for TRT1 to TRT5, respectively) of the loin eye muscle were significantly (P<0.05) improved by the CLA 0.5% combined with LEU 2.0%. Other indicators (such as growth performance, meat quality, carcass measurements and serum cholesterol level) were not affected by the LEU and CLA supplementation.
CORRESPONDING AUTHOR
I. T. Yu   
Animal Technology Institute Taiwan, P.O. Box 23, Chunan, Miaoli, 350, Taiwan, ROC
 
CITATIONS (4):
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F.-J. Liu, Y.-J. Liu, L.-X. Tian, W.-D. Chen, H.-J. Yang, Z.-Y. Du
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3. Effects of dietary leucine supplementation in low crude protein diets on performance, nitrogen balance, whole-body protein turnover, carcass characteristics and meat quality of finishing pigs
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4. Effect of incremental levels of red blood cells on growth performance and carcass traits of finishing pigs1,2
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ISSN:1230-1388