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

Kristen E. Matak, Kaitlin H. Maditz, Kimberly M. Barnes, Sarah K. Beamer, P. Brett Kenney

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.

Full Text: PDF DOI: 10.5539/jas.v5n6p1

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Journal of Agricultural Science ISSN 1916-9752 (Print) ISSN 1916-9760 (Online)

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