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Conjugated linoleic acid (CLA), a collective term for geometric and positional isomers of linoleic acid, was supplemented to growing-finishing barrows (n = 92) at 0.75% of the diet. Carcass, meat cjuality, physical, chemical and sensory data were collected and analyzed. CLA was supplemented over different body weight gains and included a control 0 kg (Tl) and CLA at 28, 57 and 86 kg (T2, T3 and T4, respectively). Subjective quality measures increased linearly for marbling (P subjective color. Objective Hunter color scores were not different for L* or a* values, but were higher (P b* values with CLA supplementation. No differences were observed for 24-h pH. Lipid oxidation values (TBA) were lower (P < 0.05) for CLA supplemented pigs when Tl (control) and T4

Conjugated linoleic acid changes porcine performance, compositional and meat quality characteristics