Influence of dietary conjugated linoleic acid on the fatty acid composition and volatile compounds profile of heavy pig loin muscle

• Published in: Journal of the science of food and agriculture Vol. 85; no. 13; pp. 2227 - 2234
• Main Authors: Pastorelli, G, Moretti, V.M, Macchioni, P, Lo Fiego, D.P, Santoro, P, Panseri, S, Rossi, R, Corino, C
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.10.2005; Wiley; John Wiley and Sons, Limited
• Subjects: Animal productions; Biological and medical sciences; Chemical composition; conjugated linoleic acid; Diet; Dietary supplements; fatty acid composition; Fatty acids; feed supplements; flavor compounds; Food industries; Fundamental and applied biological sciences. Psychology; heavy pig; Hogs; lipid content; Livestock industry; longissimus dorsi; Meat and meat product industries; meat composition; Muscular system; pork; protein content; saturated fatty acids; Swine; swine feeding; Terrestrial animal productions; Vertebrates; volatile compounds; volatile organic compounds; water content; Volatile compound; heavy pig; Farming animal; Polyunsaturated fatty acid; Meat product; Lipids; Loin; Fatty acids; Profile; Linoleic acid; Pig; longissimus dorsi; Vertebrata; conjugated linoleic acid; n-6 fatty acid; Meat animals; Mammalia; volatile compounds; Chemical composition; Muscle; Artiodactyla; Ungulata
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.2241

This study evaluated the effects of dietary conjugated linoleic acid (CLA) on fatty acid composition, chemical composition and volatile compounds profile of the longissimus dorsi muscle in Italian heavy pigs. The animals (97 kg) were randomly assigned to three diets varying in supplemental CLA (CON = 0 CLA, T1 = 2.5 g CLA kg(-1) feed and T2 = 5.0 g CLA kg(-1) feed) till the slaughtering at 172 kg. Samples of longissimus dorsi were analysed for chemical composition (moisture, protein and lipid content), fatty acid composition and volatile compounds. No significant differences were observed for proximate chemical composition. Dietary CLA showed limited effects on fatty acid composition of longissimus dorsi, with higher, but not significantly, amounts of saturated fatty acids in the treated groups than in the control group; both the cis-9, trans-11 and the trans-10, cis-12 isomers of CLA were increased in longissimus dorsi from pigs fed CLA. T1 and T2 pigs had a greater concentration of C16:0 and of C16:1 (P < 0.01) than CON. CLA diets tended to reduce C20:2 (P = 0.077) and C20:4 (P = 0.065) content in longissimus dorsi muscle. Diets containing higher amount of CLA were responsible for increased levels of volatile compounds in meat, but not at a significant level.