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Related Experiment Videos

Conjugated linoleic acid pork research.

Michael E R Dugan1, Jennifer L Aalhus, John K G Kramer

  • 1Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Canada. duganm@agr.gc.ca

The American Journal of Clinical Nutrition
|May 26, 2004
PubMed
Summary

Conjugated linoleic acid (CLA) shows potential in swine for improving body composition and carcass value by increasing marbling and fat hardness. However, its effects on growth rate and feed efficiency are limited.

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Area of Science:

  • Animal Science
  • Nutritional Science
  • Food Science

Background:

  • Conjugated linoleic acid (CLA) research in swine is driven by potential production improvements.
  • Rodent studies suggested CLA could reduce body fat, increase lean content, growth rate, and feed efficiency.

Purpose of the Study:

  • To evaluate the effects of conjugated linoleic acid (CLA) on swine production and carcass characteristics.
  • To assess the potential of pork as a delivery vehicle for CLA to consumers.

Main Methods:

  • Studies involving the inclusion of CLA in pig diets were conducted globally.
  • Analysis of body composition, growth rate, feed conversion efficiency, and carcass traits.

Main Results:

  • CLA inclusion in pig diets generally improved body composition.
  • Limited evidence was found for CLA improving growth rate or feed conversion efficiency.
  • CLA increased muscle marbling fat and fat hardness, potentially increasing carcass value.

Conclusions:

  • CLA shows promise for enhancing swine carcass value through improved fat characteristics.
  • Pork and pork products may serve as significant sources of CLA for consumers if approved for enrichment.

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