This study evaluated the effects of dietary conjugated linoleic acid (CLA) on fatty acid composition, chemical composition and volatile compounds profile of muscle Longissimus dorsi in Italian heavy pigs. The animals (97 kg) were randomly assigned to three diets varying in supplemental CLA (CON= 0 CLA; T1= 2.5 g CLA kg-1 feed; T2 = 5.00 g CLA kg-1 feed; ) till the slaughtering at 172 kg. Samples of longissimus dorsi were analyzed for chemical composition (moisture, protein and lipid content), fatty acid composition and volatile compounds. No significant differences were observed for proximate chemical composition. Dietary CLA showed limited effects on fatty acid composition of longissimus dorsi with higher, but not significantly, amounts of saturated fatty acids in the treated groups than in the control group; both the cis 9, trans 11 and the trans 10, cis 12 isomers of CLA were increased in longissimus dorsi from pigs fed CLA. T1 and T2 pigs had a greater concentration of C16:0 and of C16:1 (P<0. 01) than CON. CLA diets tended to reduce C20:2 (P=0.077) and C20:4 (P= 0.065) content in longissimus dorsi muscle. Diets containing higher amount of CLA were responsible of increased levels of volatile compounds in meat, but not at significant level.

Influence of dietary conjugated linoleic acid on the fatty acid composition and volatile compounds profile of heavy pig loin muscle / G. Pastorelli, V.M. Moretti, P. Macchioni, D.P. Lo Fiego, P. Santoro, S. Panseri, R. Rossi, C. Corino. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - 85:13(2005 Oct), pp. 2227-2234.

Influence of dietary conjugated linoleic acid on the fatty acid composition and volatile compounds profile of heavy pig loin muscle

G. Pastorelli
Primo
;
V.M. Moretti
Secondo
;
S. Panseri;R. Rossi
Penultimo
;
C. Corino
Ultimo
2005

Abstract

This study evaluated the effects of dietary conjugated linoleic acid (CLA) on fatty acid composition, chemical composition and volatile compounds profile of muscle Longissimus dorsi in Italian heavy pigs. The animals (97 kg) were randomly assigned to three diets varying in supplemental CLA (CON= 0 CLA; T1= 2.5 g CLA kg-1 feed; T2 = 5.00 g CLA kg-1 feed; ) till the slaughtering at 172 kg. Samples of longissimus dorsi were analyzed for chemical composition (moisture, protein and lipid content), fatty acid composition and volatile compounds. No significant differences were observed for proximate chemical composition. Dietary CLA showed limited effects on fatty acid composition of longissimus dorsi with higher, but not significantly, amounts of saturated fatty acids in the treated groups than in the control group; both the cis 9, trans 11 and the trans 10, cis 12 isomers of CLA were increased in longissimus dorsi from pigs fed CLA. T1 and T2 pigs had a greater concentration of C16:0 and of C16:1 (P<0. 01) than CON. CLA diets tended to reduce C20:2 (P=0.077) and C20:4 (P= 0.065) content in longissimus dorsi muscle. Diets containing higher amount of CLA were responsible of increased levels of volatile compounds in meat, but not at significant level.
conjugated linoleic acid; fatty acids; longissimus dorsi; heavy pig; volatile compounds
Settore AGR/18 - Nutrizione e Alimentazione Animale
Settore AGR/19 - Zootecnica Speciale
ott-2005
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/51161
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