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Dietary conjugated linoleic acids increase lean tissue and decrease fat deposition in growing pigs.

E Ostrowska1, M Muralitharan, R F Cross

  • 1Agriculture Victoria, Victorian Institute of Animal Science, Werribee, VIC 3030, Australia.

The Journal of Nutrition
|October 28, 1999
PubMed
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Dietary conjugated linoleic acids (CLA) improved feed efficiency and lean tissue deposition while reducing fat deposition in finisher pigs. This study investigated CLA

Area of Science:

  • Animal Science
  • Nutritional Biochemistry
  • Meat Science

Background:

  • Conjugated linoleic acids (CLA) are known to reduce body fat in rodents.
  • Understanding CLA's effects on livestock carcass composition is crucial for animal agriculture.

Purpose of the Study:

  • To determine the impact of dietary conjugated linoleic acids (CLA) on the carcass composition of pigs.
  • To investigate dose-dependent effects of CLA on fat and lean tissue deposition.

Main Methods:

  • Sixty-six female pigs were fed diets with varying CLA concentrations (0-10 g/kg) for 8 weeks.
  • Body composition was assessed, and growth performance metrics including average daily gain, feed intake, and gain-to-feed ratio were analyzed.
  • Linear and quadratic responses of fat deposition and lean tissue deposition to CLA were evaluated.

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Main Results:

  • Dietary CLA significantly increased the gain-to-feed ratio by 6.3%.
  • Fat deposition decreased linearly with increasing CLA inclusion, with an 88 g/d reduction at the highest dose (-31%).
  • Lean tissue deposition showed a quadratic response, maximized at 5 g/kg CLA, resulting in a 25% increase.

Conclusions:

  • Dietary conjugated linoleic acids (CLA) effectively enhance carcass leanness in finisher pigs.
  • CLA supplementation improves feed utilization and reduces fat accumulation, offering potential benefits for pork production.
  • Optimal CLA inclusion for maximizing lean tissue deposition was identified at 5 g/kg.