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This Article Full Text Full Text (PDF) All Versions of this Article: jas.2007-0358v1 86/5/1145    most recent Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Google Scholar Articles by Morel, P. C. H. Articles by Wilkinson, B. H. P. PubMed PubMed Citation Articles by Morel, P. C. H. Articles by Wilkinson, B. H. P.

The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the composition of pork from female pigs¹

Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand

² Corresponding author: p.c.morel{at}massey.ac.nz

The objective of this study was to evaluate the effect of dietary manipulations on the fatty acid composition, Se content, and vitamin E content of pork. Sixty Duroc-cross gilts were randomly allocated at weaning to 1 of 4 dietary treatment groups (n = 15 per group). The 4 experimental diets were based on animal plus plant components or plant components only, with or without the inclusion of a dietary supplement (0.614%) containing CLA, Se, and vitamin E. The growth performance to approximately 100 kg of BW was similar with diets containing animal plus plant components or only plant components. Growth was also similar when either of these diets included the supplement. Inclusion of the supplement led to expected increases in Se and vitamin E contents (P < 0.001) of the LM. The differences found in the fatty acid profile of the lipid in LM, loin subcutaneous fat, and the belly cut (pork belly) between the groups with and without animal components in their diets largely reflected differences in the diet composition. Inclusion of the supplement led to greater CLA contents in all 3 tissues (P < 0.001), and also to lower contents of oleic acid (P < 0.001) and greater contents of stearic acid (P < 0.05), possibly due to an inhibition of stearoyl-CoA desaturase enzyme. The supplement also led to an increase in LM intramuscular fat (P < 0.05), but did not affect P2 fat depths (65 mm lateral to the midline of the spine at the last rib; mean depth of 11.8 mm). It is concluded that changing from a part animal component diet to an all plant diet will not change the growth performance of pigs but changes in the fatty acid profile of pork are likely to occur. It is further concluded that the nutritional value of pork may be successfully enhanced by simultaneously supplementing the diet with CLA, selenium, and vitamin E.

Key Words: conjugated linoleic acid • fatty acid • growth rate • mineral • pig