Fatty acid profile of &amp;lt;i&amp;gt;Longissimus dorsi&amp;lt;/i&amp;gt; muscle of crossbred pigs fed with addition of conjugated linoleic acid or sunflower oil

P D Wasilewski,T Bucek,B Lynch,A M Mullen,G Michalska,J Nowachowicz

doi:10.5194/aab-54-61-2011

Abstract

Abstract. The aim of the paper was to investigate the impact of feeding pigs with different levels of conjugated linoleic acid or sunflower oil on fatty acid profile of Longissimus dorsi muscle. The subjects of research were 60 crossbred gilts divided into 6 groups, fed with different levels of conjugated linoleic acid (CLA) or sunflower oil (SFO) (0.5; 1.0 and 2.0 %, respectively). All fatteners were kept and fed under standardized conditions. Animals were slaughtered at 95 kg of body weight. Fatty acid profile was determined in samples of Longissimus dorsi muscle from each animal. Gas chromatography was used (in the research). The significance of differences between groups was verified by Duncan’s test. In the present study the addition of conjugated linoleic acid or sunflower oil did not impact the composition and amounts of saturated or unsaturated fatty acids in Longissimus dorsi muscle.

Highlights

One can observe a tendency of the amount of saturated fatty acids in Longissimus dorsi muscle to increase with the growing amount of conjugated linoleic acid or sunflower oil in fodder
No statistically significant differences between tested groups of animals were observed, there was a tendency of the amount of unsaturated fatty acids in Longissimus dorsi muscle to decrease with the growing amount of conjugated linoleic acid or sunflower oil in diet
Different results are presented by Eggert et al (2001), who obtained more saturated fatty acids (P≤0.001) and less unsaturated fatty acids (P≤0.001) in Longissimus dorsi muscle of gilts fed with the fodder with the addition of conjugated linoleic acid

Summary

Introduction

Conjugated linoleic acid is anti-cancerogenic, prevents fat deposition and arteriosclerosis, stimulates the immune system and has anti-inflammatory properties (Basu et al 2000, MacDonald 2000, McCarty 2000, Kritchevsky 2000, Watkins & Seifert 2000, PanczenkoKresowska & Ziemlański 2001, Pfeuffer 2001, Bassaganya-Riera et al 2002, Hontecillas et al 2002, Whigham et al 2002, Bawa 2003, Ip et al 2003). Dietetic value of pork depends on carcass fat content and on fatty acid profile, especially on hypocholesterolemic acids. It was stated that a decreased cholesterol level in fat tissue can be achieved by enriching it with polyunsaturated fatty acids (Barowicz & Kędzior 2000, Kołodziej et al 2002, Flis et al 2007, Peinado et al 2009). Pieszka et al (2004) noticed a decrease of triglycerides, total cholesterol and its HDL fraction due to conjugated linoleic acid (CLA) added to the diet. Dietetic pork should have an optimal level of intra- and intermuscular fat with a beneficial fatty acid profile, especially with respect to the amount and proportion of omega-3 and omega-6 polyunsaturated fatty acids. Pork taste is positively correlated with the amount of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA), negatively with the amount of polyunsaturated fatty acids (PUFA) (D’Souza & Mullan 2002, Migdał et al 2004)

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