Effect of dietary conjugated linoleic acid supplementation on the technological quality of backfat of pigs

• Published in: Meat science Vol. 97; no. 2; pp. 277 - 286
• Main Authors: Bothma, C., Hugo, A., Osthoff, G., Joubert, C.C., Swarts, J.C., de Kock, H.L.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.06.2014
• Subjects: Adipose Tissue - chemistry; Animals; Conjugated linoleic acid; Crystallization; Diet; Dietary Fats - analysis; Dietary Supplements; Differential scanning calorimetry; Fatty acid composition; Fatty Acids - analysis; Firmness; Food Technology; Linoleic Acid - pharmacology; Linoleic Acids, Conjugated - pharmacology; Meat - analysis; Melting properties; Pork backfat; Swine; Temperature; Triglycerides - analysis; Conjugated linoleic acid; Fatty acid composition; Differential scanning calorimetry; Firmness; Melting properties; Pork backfat
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2014.02.002

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. •Dietary CLA supplementation causes an increase in CLA levels and saturated fatty acids.•More saturated fatty acids improve the technological properties of backfat.•Changes in melting properties of fat cause harder backfat of CLA supplemented pigs.•Firmer backfat will produce bacon with less cutting losses and more stable salami.•CLA creates a positive relationship between health and processing quality of backfat.