Duration of feeding conjugated linoleic acid influences growth performance, carcass traits, and meat quality of finishing barrows.

Abstract

Conjugated linoleic acid (CLA) was fed to growing-finishing barrows (n = 92) at 0.75% of the diet. A commercial CLA preparation (CLA 60) containing 60% CLA isomers was included at 1.25% to provide 0.75% CLA in the diet. The inclusion of CLA in diets was initiated at various BW and fed until slaughter. Growth, carcass, meat quality, physical, chemical, and sensory data were collected and analyzed. Treatments T1, T2, T3, and T4 included the last 0, 29, 56 and 87 kg, respectively, of weight gain before slaughter. Average daily gain and feed intake were not affected (P > or = 0.06) by CLA, but gain:feed responded quadratically (P = 0.05), over the entire BW gain (28 to 115 kg) with pigs of T2 and T3 having the greatest gain:feed. Loin muscle area increased (P = 0.01) linearly with increasing weight gain while fed CLA, and 10th rib, first rib, and last rib fat depth decreased (P < or = 0.05) linearly. Subjective quality measures on loin muscles increased linearly for marbling (P < 0.05) and tended to increase for firmness (P = 0.07) with increasing weight gain while barrows were fed CLA. Objective Hunter color values for loin chops from T1 and T4 were not different for L* (P = 0.12) or a* (P = 0.08) values but were higher (P < 0.05) for b* values with CLA feeding. Lipid oxidation values of loin muscle tissue were lower (P < 0.05) for pigs fed CLA (T1 vs T4). Increasing the period of weight gain while feeding CLA linearly increased (P < 0.01) saturated fatty acids and CLA isomers in loin tissue and linearly increased (P < 0.01) saturated fatty acids and CLA isomers in subcutaneous adipose tissue. Sensory panel characteristics of loin chops were not changed (P > 0.05) by feeding CLA. Increased gain:feed, increased loin muscle area, decreased fat depth, and improvements in marbling and firmness with CLA feeding could result in improved profitability of pork production systems.