Dietary CLA alters intramuscular fat and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue
Dietary CLA alters intramuscular fat and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue
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DOI：
10.1016/j.meatsci.2010.01.004
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发表时间：
2010-06-01
期刊：
影响因子：
7.1
通讯作者：
Lopez-Bote, C. J.
中科院分区：
文献类型：
--
作者：
Cordero, G.;Isabel, B.;Lopez-Bote, C. J.
本试验旨在研究不同水平共轭亚油酸（CLA）对59.5 ~ 133.5kg猪肌内脂肪（IMF）、骨骼肌和脂肪脂肪酸组成的影响。使用40头雌性大白色×（大白色×长白猪）猪。四个水平（0%，0.5%，1%和2%）的商业富集CLA油补充（60%的CLA异构体，30%的顺-9，反-11和30%的反-10，顺-12）喂给猪。记录胴体、火腿、前腿和腰部重量。日粮中添加CLA显著提高了肉重（P < 0.01）和火腿+前腿+肉重（P < 0.02）。CLA处理组背最长肌肌内脂肪含量显著增加（P < 0.001），且呈线性关系。日粮CIA使肌肉和脂肪组织中饱和脂肪酸（SFA）增加，单不饱和脂肪酸（MUFA）减少（P < 0.001）。在平均屠宰体重为133.5kg的肥育猪中，添加1%的CIA可增加IMF。(C)2010爱思唯尔有限公司版权所有。
The present study was conducted to determinate the responsiveness of different levels of dietary conjugated linoleic acid (CLA) on intramuscular fat (IMF) and fatty acid composition of skeletal muscle and fat in pigs fed from 59.5 to 133.5 kg. Forty female Large White x (Large White x Landrace) pigs were used. Four levels (0%, 0.5%, 1% and 2%) of a commercial enriched CLA oil supplementation (60% of CLA isomers, 30% cis-9, trans-11 and 30% trans-10, cis-12) were fed to pigs. Carcass, ham, foreleg and loin weights were recorded. Dietary CLA enrichment increased the loin weight (P < 0.01) and the combined weights of hams + forelegs + loins (P < 0.02). IMF content in Longissimus dorsi was also increased by dietary CLA treatment (P < 0.001) and a linear response was observed. Dietary CIA increased saturated fatty acids (SFA) and decreased monounsaturated fatty acids (MUFA) in muscle and adipose tissue (P < 0.001). Feeding 1% CIA to finishing swine increases IMF in heavy pigs slaughtered at an average weight of 133.5 kg. (C) 2010 Elsevier Ltd. All rights reserved.