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 pigs

¹ Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand

^* To whom correspondence should be addressed. E-mail: p.c.morel{at}massey.ac.nz.

	Abstract

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 one of 4 dietary treatment groups (n = 15 per group). The 4 experimental diets were based on either animal plus plant components or plant components only with or without the inclusion of dietary supplement (0.614%) containing conjugated linoleic acids (CLA), Se, and vitamin E. The growth performance to approximately 100 kg was similar with diets containing either 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. Large differences found in the fatty acid profile of lipid in LM, loin subcutaneous fat, and the belly cut between the groups with and without animal components in their diets largely, reflected differences in the diet composition. Inclusion of the supplement led to higher CLA contents in all 3 tissues (P < 0.001), and also to lower contents of oleic acid (P < 0.001) and higher contents of stearic acid (P < 0.05), possibly due to 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 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 the changes in fatty-acid profile 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 acids, growth rate, minerals, pig