title: Effect of dietary conjugated linoleic acid supplementation on the technological quality of backfat of pigs.
abstract: Pigs were fed diets containing 0, 0.25, 0.5 and 1% conjugated linoleic acid (CLA). Compared to controls, backfat from CLA fed pigs was firmer and extracted lipid contained increasing amounts of CLA, but a ±11% overall decrease in unsaturated fatty acids and a ±5% overall increase in each of C16:0 and C18:0 saturated fatty acids were noted. This resulted in a change in the melting properties of fat. The onset setting temperature increased from ±14°C to ±18°C for lipid of backfat of pigs from the 0.25 and 0.5% CLA supplementation groups, and to ±26°C for lipid from the 1% CLA supplementation group. The final melting temperatures increased from ±37°C to ±43°C and ±45°C, respectively. The presence of β'-crystals of C18:0-C16:0-C18:1c9 triacylglycerides in fat from CLA fed pigs and β-crystals in fat from 1% CLA fed pigs was observed. Fatty acid and melting point results explained the improvement in the technological quality of backfat as a result of dietary CLA supplementation.
authors.affiliation: Food Science Division, Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa.
authors.forename: C
authors.initials: C
authors.lastname: Bothma
authors.affiliation: Food Science Division, Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa. Electronic address: HugoA@ufs.ac.za.
authors.forename: A
authors.initials: A
authors.lastname: Hugo
authors.affiliation: Food Science Division, Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa.
authors.forename: G
authors.initials: G
authors.lastname: Osthoff
authors.affiliation: Department of Chemistry, University of the Free State, Bloemfontein, South Africa.
authors.forename: C C
authors.initials: CC
authors.lastname: Joubert
authors.affiliation: Department of Chemistry, University of the Free State, Bloemfontein, South Africa.
authors.forename: J C
authors.initials: JC
authors.lastname: Swarts
authors.affiliation: Department of Food Science, University of Pretoria, Pretoria, South Africa.
authors.forename: H L
authors.initials: HL
authors.lastname: de Kock
mesh_terms: D000273:Adipose Tissue / Q000737:chemistry*; D000818:Animals; D003460:Crystallization; D004032:Diet; D004041:Dietary Fats / Q000032:analysis*; D019587:Dietary Supplements; D005227:Fatty Acids / Q000032:analysis*; D005524:Food Technology; D019787:Linoleic Acid / Q000494:pharmacology*; D044243:Linoleic Acids, Conjugated / Q000494:pharmacology*; D008460:Meat / Q000032:analysis*; D013552:Swine; D013696:Temperature; D014280:Triglycerides / Q000032:analysis
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D044243:Linoleic Acids, Conjugated; D014280:Triglycerides; D019787:Linoleic Acid
keywords: Conjugated linoleic acid; Differential scanning calorimetry; Fatty acid composition; Firmness; Melting properties; Pork backfat