The effects of feeding pigs with conjugated linoleic acid on meat quality
Authors
Stanišić, Nikola
Živković, Dušan
Petrović, Milica
Petričević, Maja

Radović, Čedomir

Gogić, Marija

Stanojković, Aleksandar

Contributors
Petrović, Milan M.Conference object (Published version)
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Show full item recordAbstract
Conjugated linoleic acid (CLA) is a mixture of the geometric isomers of linoleic acid. Studies have found that feeding animals with the addition of CLA has various positive effects, such as improved feed conversion, reduction of the amount of fat tissue and improvement of the quality of the resulting meat. The reason for the great interest in this compound is also its potential health effects on humans, such as anticancer effect, enhancing the immune system, reducing the occurrence of cardiovascular diseases and the like. Feeding pigs with the addition of CLA is gaining importance in recent years, because it affects the reduction of the thickness and share of subcutaneous fat tissue and the increase of lean meat/meat yield of the carcass without negative impacts on the quality of the resulting meat. Increased content of intramuscular fat, i.e. marbling in meat and fatty-acid changes in the composition of meat have been determined. Increasing the content of saturated fatty acids in the ...fat and muscle tissue improves technological characteristics and oxidative stability of meat. In addition, due to the incorporation of CLA isomers in the tissues of animals and its health benefits, this type of diet can be a method for obtaining the pork with the features "of functional foods." However, all these positive effects have not been confirmed in each of the experiments focusing on feeding pigs with CLA, because there are many factors that affect its efficiency.
Keywords:
conjugated linoleic acid / pig / meat qualitySource:
Proceedings of the 4th International Congress New Perspectives and Challenges of Sustainable Livestock Production October 7 – 9, 2015, 2015, 224-235Publisher:
- Belgrade : Institute for Animal Husbandry
Funding / projects:
- Implementation of various rearing - selection and biotechnological methods in breeding of pigs (RS-31081)
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RIStocarTY - CONF AU - Stanišić, Nikola AU - Živković, Dušan AU - Petrović, Milica AU - Petričević, Maja AU - Radović, Čedomir AU - Gogić, Marija AU - Stanojković, Aleksandar PY - 2015 UR - http://istocar.bg.ac.rs/sr/proceedings/ UR - http://r.istocar.bg.ac.rs/handle/123456789/598 AB - Conjugated linoleic acid (CLA) is a mixture of the geometric isomers of linoleic acid. Studies have found that feeding animals with the addition of CLA has various positive effects, such as improved feed conversion, reduction of the amount of fat tissue and improvement of the quality of the resulting meat. The reason for the great interest in this compound is also its potential health effects on humans, such as anticancer effect, enhancing the immune system, reducing the occurrence of cardiovascular diseases and the like. Feeding pigs with the addition of CLA is gaining importance in recent years, because it affects the reduction of the thickness and share of subcutaneous fat tissue and the increase of lean meat/meat yield of the carcass without negative impacts on the quality of the resulting meat. Increased content of intramuscular fat, i.e. marbling in meat and fatty-acid changes in the composition of meat have been determined. Increasing the content of saturated fatty acids in the fat and muscle tissue improves technological characteristics and oxidative stability of meat. In addition, due to the incorporation of CLA isomers in the tissues of animals and its health benefits, this type of diet can be a method for obtaining the pork with the features "of functional foods." However, all these positive effects have not been confirmed in each of the experiments focusing on feeding pigs with CLA, because there are many factors that affect its efficiency. PB - Belgrade : Institute for Animal Husbandry C3 - Proceedings of the 4th International Congress New Perspectives and Challenges of Sustainable Livestock Production October 7 – 9, 2015 T1 - The effects of feeding pigs with conjugated linoleic acid on meat quality SP - 224 EP - 235 UR - https://hdl.handle.net/21.15107/rcub_ristocar_598 ER -
@conference{ author = "Stanišić, Nikola and Živković, Dušan and Petrović, Milica and Petričević, Maja and Radović, Čedomir and Gogić, Marija and Stanojković, Aleksandar", year = "2015", abstract = "Conjugated linoleic acid (CLA) is a mixture of the geometric isomers of linoleic acid. Studies have found that feeding animals with the addition of CLA has various positive effects, such as improved feed conversion, reduction of the amount of fat tissue and improvement of the quality of the resulting meat. The reason for the great interest in this compound is also its potential health effects on humans, such as anticancer effect, enhancing the immune system, reducing the occurrence of cardiovascular diseases and the like. Feeding pigs with the addition of CLA is gaining importance in recent years, because it affects the reduction of the thickness and share of subcutaneous fat tissue and the increase of lean meat/meat yield of the carcass without negative impacts on the quality of the resulting meat. Increased content of intramuscular fat, i.e. marbling in meat and fatty-acid changes in the composition of meat have been determined. Increasing the content of saturated fatty acids in the fat and muscle tissue improves technological characteristics and oxidative stability of meat. In addition, due to the incorporation of CLA isomers in the tissues of animals and its health benefits, this type of diet can be a method for obtaining the pork with the features "of functional foods." However, all these positive effects have not been confirmed in each of the experiments focusing on feeding pigs with CLA, because there are many factors that affect its efficiency.", publisher = "Belgrade : Institute for Animal Husbandry", journal = "Proceedings of the 4th International Congress New Perspectives and Challenges of Sustainable Livestock Production October 7 – 9, 2015", title = "The effects of feeding pigs with conjugated linoleic acid on meat quality", pages = "224-235", url = "https://hdl.handle.net/21.15107/rcub_ristocar_598" }
Stanišić, N., Živković, D., Petrović, M., Petričević, M., Radović, Č., Gogić, M.,& Stanojković, A.. (2015). The effects of feeding pigs with conjugated linoleic acid on meat quality. in Proceedings of the 4th International Congress New Perspectives and Challenges of Sustainable Livestock Production October 7 – 9, 2015 Belgrade : Institute for Animal Husbandry., 224-235. https://hdl.handle.net/21.15107/rcub_ristocar_598
Stanišić N, Živković D, Petrović M, Petričević M, Radović Č, Gogić M, Stanojković A. The effects of feeding pigs with conjugated linoleic acid on meat quality. in Proceedings of the 4th International Congress New Perspectives and Challenges of Sustainable Livestock Production October 7 – 9, 2015. 2015;:224-235. https://hdl.handle.net/21.15107/rcub_ristocar_598 .
Stanišić, Nikola, Živković, Dušan, Petrović, Milica, Petričević, Maja, Radović, Čedomir, Gogić, Marija, Stanojković, Aleksandar, "The effects of feeding pigs with conjugated linoleic acid on meat quality" in Proceedings of the 4th International Congress New Perspectives and Challenges of Sustainable Livestock Production October 7 – 9, 2015 (2015):224-235, https://hdl.handle.net/21.15107/rcub_ristocar_598 .