title: Effect of conjugated linoleic acid on meat quality, lipid metabolism, and sensory characteristics of dry-cured hams from heavy pigs.
abstract: We investigated conjugated linoleic acid (CLA) supplementation administered to heavy pigs, assessing carcass characteristics, meat quality, and sensory characteristics of dry-cured (Parma) ham. Thirty-six pigs, averaging 97 kg BW, were assigned randomly to three feeding groups in which diets were supplemented with either 0, 0.25, or 0.5% (as-fed basis) of a CLA preparation containing 65% CLA isomers. All pigs were slaughtered at 172 kg BW. No (P > 0.05) differences were observed in dressing percentage, loin and ham weight, or pH and color of longissimus and semimembranosus muscle. Tenth-rib backfat thickness tended to be lower (P < 0.10) in carcasses from CLA-fed pigs. The oxidative stability of longissimus muscle was greater (P < 0.05) in pigs fed CLA than control, but only at the longer (300 min) oxidation time. Acetyl-CoA carboxylase activity in adipose tissue of CLA-fed pigs was less (P < 0.05) than that of pigs fed diets devoid of supplemental CLA. Composition of ham fat was markedly affected (P < 0.01) by dietary CLA, with higher saturated fatty acids, lower monounsaturated fatty acids, and higher CLA in the fat of CLA-fed pigs regardless of supplementation level. Although melting quality was improved (P < 0.05), most sensory characteristics and the chemical composition of dry-cured hams were not (P > 0.05) affected by incorporation of CLA. Results indicated that dietary CLA alters lipid metabolism, producing lower concentrations of monounsaturated fatty acids and increased concentrations of CLA isomers in the fat of heavy pigs. Moreover, supplementing diets with CLA produced only minimal improvements in Parma ham sensory traits and had no appreciable effects on fresh pork quality.
authors.affiliation: Department of Veterinary Sciences and Technologies for Food Safety, University of Milan, 20133 Milan, Italy. carlo.corino@unimi.it
authors.forename: C
authors.initials: C
authors.lastname: Corino
authors.forename: S
authors.initials: S
authors.lastname: Magni
authors.forename: G
authors.initials: G
authors.lastname: Pastorelli
authors.forename: R
authors.initials: R
authors.lastname: Rossi
authors.forename: J
authors.initials: J
authors.lastname: Mourot
mesh_terms: D000273:Adipose Tissue / Q000737:chemistry / Q000378:metabolism*; D000821:Animal Feed; D000818:Animals; D001823:Body Composition / Q000187:drug effects; D004305:Dose-Response Relationship, Drug; D005260:Female; D007536:Isomerism; D019787:Linoleic Acid / Q000008:administration & dosage* / Q000494:pharmacology; D050356:Lipid Metabolism; D008297:Male; D008461:Meat Products / Q000592:standards*; D011897:Random Allocation; D013552:Swine / Q000254:growth & development*; D013649:Taste
chemical_list: D019787:Linoleic Acid