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Influence of dietary conjugated linoleic acid on the fatty acid composition and volatile compounds profile of heavy pig loin muscle
Author(s) -
Pastorelli Grazia,
Moretti Vittorio M,
Macchioni Paolo,
Lo Fiego Domenico P,
Santoro Piero,
Panseri Sara,
Rossi Raffaella,
Corino Carlo
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2241
Subject(s) - conjugated linoleic acid , loin , food science , chemistry , composition (language) , longissimus dorsi , linoleic acid , polyunsaturated fatty acid , fatty acid , chemical composition , lipid oxidation , biochemistry , antioxidant , organic chemistry , linguistics , philosophy
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. Copyright © 2005 Society of Chemical Industry