Conjugated linoleic acid pork research.
The driving force behind most conjugated linoleic acid (CLA) research in swine has been related to potential improvements in animal production. Early work that used rodent models indicated that feeding CLA could potentially reduce body fat, increase lean content, increase growth rate, and improve feed conversion efficiency. Producer-backed funding organizations were, therefore, receptive to proposals to extend this research to pigs, and many studies have been completed worldwide. In general, improvements in body composition were found, but evidence indicating that CLA improves growth rate or feed conversion was limited. Inclusion of CLA into pig diets was, however, shown to increase muscle marbling fat and fat hardness, and both of these characteristics have the potential to increase carcass value. Currently, Badische Anilin- & Soda-Fabrik AG (BASF) has the international marketing license to include synthetic CLA in animal feeds, but to date this practice is not approved in Canada or the United States. If and when approval is granted, the next step in realizing CLA's economic potential would be to seek approval for claiming CLA enrichment in pork and pork products. Given the ability of swine to accumulate relatively high amounts of CLA in their tissues, pork and pork products could become an important vehicle for delivery of physiologically significant amounts of CLA to consumers.
Dugan
Michael E R
ME
Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Canada. duganm@agr.gc.ca
Aalhus
Jennifer L
JL
Kramer
John K G
JK
D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D001823:Body Composition; D019649:Food Industry; D005527:Food, Fortified; D044243:Linoleic Acids, Conjugated / Q000008:administration & dosage*; D040541:Marketing; D008460:Meat / Q000191:economics; D008461:Meat Products / Q000191:economics; D011786:Quality Control; D012106:Research; D013552:Swine / Q000502:physiology
D044243:Linoleic Acids, Conjugated