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Dietary conjugated linoleic acid (CLA) changes belly and bacon quality from pigs fed varied lipid sources

^* Iowa State University, Ames 50011 ^# University of Missouri, Columbia 65211

wiegandb{at}missouri.edu

Abstract

The objective of this experiment was to determine the effects of dietary lipid source with or without the addition of conjugated linoleic acid (CLA) on bacon composition and quality. Forty-eight barrows at a starting weight of 55 kg ± 2.2 were fed one of six diets for 56 d. These diets consisted of: 1) normal corn (NC), 2) NC + 1.25% CLA-60 oil (NC-CLA), 3) high oil corn (HOC), 4) HOC + 1.25% CLA-60 oil (HOC-CLA), 5) NC-Choice White Grease (CWG) (NC-CWG), and 6) NC-CWG + 1.25% CLA-60 oil (NC-CWG-CLA). The CLA-60 contains 60% CLA isomers in the oil and therefore 1.25% oil was needed to achieve 0.75% CLA in the diet. Soy oil replaced CLA in control diets. Choice white grease and high-oil corn were selected as fat sources for this study because of their utility in energy density for grow-finish pigs, especially in hot weather. Pigs were slaughtered at an average BW of 113 kg ± 4.1 and carcasses were fabricated at 24 h postmortem. Statistical analysis was performed using the mixed model procedure of SAS and the main effects tested were dietary lipid source, CLA, and two-way interaction. The addition of CLA to each basal diet improved (P < 0.05) belly firmness measured either lean side down or fat side down from the belly bar firmness test (4.39 cm vs. 7.01 cm (lean down) and 5.75 cm vs. 10.54 cm (fat down)) for 0% and 0.75% dietary CLA, respectively. The compression test used on bacon slabs showed that bacons from CLA supplemented pigs were approximately 20% firmer than those from controls. Pigs fed the high oil corn diets had softer bellies compared (P < 0.05) to pigs fed the normal corn diet as measured by the belly bar test (6.94 cm vs. 9.26 cm (fat down)), respectively. CLA did not, however, improve bacon sliceability. No differences were observed for moisture, protein or lipid percentages between any treatments. Overall, there was a CLA effect (P < 0.04) for lipid oxidation, where the addition of CLA decreased bacon oxidation (0.1498 CLA vs. 0.1638 no CLA). Dietary CLA increased the percentage of saturated fatty acids in tissues from pigs supplemented with CLA. Dietary inclusion of CLA increased the concentration of all measured isomers of CLA in bacon. Sensory scores of bacon showed no differences for any of the sensory attributes measured between any of the treatments. Our results indicate that inclusion of dietary CLA will improve belly firmness, extend the shelf life stability of bacon, and increase the degree of fat saturation.

Key Words: conjugated linoleic acid • pork • belly • bacon