Effect of Dietary Inclusion of Conjugated Linoleic Acid on Quality Indicators of Aged Pork Loin

Kristen Matak, Kaitlin Maditz, Kimberly Barnes, Sarah Beamer and P. Kenney

Journal of Agricultural Science, 2013, vol. 5, issue 6, 1

Abstract: The purpose of this study was to examine the effect of dietary inclusion of conjugated linoleic acid (CLA) in hog feed on quality indicators of pork loins. A total of twenty barrows (PIC 380 x Cambrough 1025) were randomly paired, housed in pens, and fed 1% soybean oil or 1% CLA diet for 6 weeks. There were no significant differences in proximate composition of the pork loins (P > 0.05). Muscle pH increased and there were color changes over time (P < 0.05) which was independent of diet (P < 0.05). Shear force decreased over time (P=0.017), with CLA loins having lower shear force than the control (P = 0.032). These results indicate that CLA supplementation of finishing diets resulted in pork quality similar to that of traditional diets.

Date: 2013
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://ccsenet.org/journal/index.php/jas/article/download/25578/16618 (application/pdf)
https://ccsenet.org/journal/index.php/jas/article/view/25578 (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ibn:jasjnl:v:5:y:2013:i:6:p:1

Access Statistics for this article

More articles in Journal of Agricultural Science from Canadian Center of Science and Education Contact information at EDIRC.
Bibliographic data for series maintained by Canadian Center of Science and Education ().