Effect of Conjugated Linoleic Acid(CLA) Feeding Levels and Periods on Textural Property and Fatty Acid Composition of Pork

Conjugated Linoleic Acid(CLA) 급여수준과 급여기간이 돈육의 조직감과 지방산 조성에 미치는영향

  • Lee, J.I. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Ha, Y.J. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Kwack, S.C. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Lee, J.D. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Kim, D.H. (Regional Animal Industry Research Center, Jinju National University) ;
  • Kang, G.H. (Division of Animal Science, College of Agriculture, Gyeongsang National University) ;
  • Hur, S.J. (Division of Animal Science, College of Agriculture, Gyeongsang National University) ;
  • Park, G.B. (Division of Animal Science, College of Agriculture, Gyeongsang National University)
  • 이정일 (경상남도 첨단양돈연구소) ;
  • 하영주 (경상남도 첨단양돈연구소) ;
  • 곽석준 (경상남도 첨단양돈연구소) ;
  • 이중동 (경상남도 첨단양돈연구소) ;
  • 김두환 (진주산업대학교 동물생명산업지역협력연구센터) ;
  • 강근호 (경상대학교 축산과학부) ;
  • 허선진 (경상대학교 축산과학부) ;
  • 박구부 (경상대학교 축산과학부)
  • Published : 2003.12.31


To investigate the effects of conjugated linoleic acid added diet feeding on CLA accumulation and quality characteristics of pork meat. The CLA used to add in diet was chemically synthesized by alkaline isomerization method with corn oil. Pigs were divided into 5 treatment groups(4 pigs/group) and subjected to one of five treatment diets(0, 1.25% CLA for 2 weeks, 2.5% CLA for 2 weeks, 1.25% CLA for 4 weeks and 2.5% CLA for 4 weeks, CLA diets; total fed diets) before slaughter. Pork loin were collected from the animals(110 kg body weight) slaughtering at the commercial slaughter house. Pork loin meat were aerobic packaged and then stored during 2, 5, 8, 11 and 14 days at 4$^{\circ}C$. Samples were analyzed for shear force value, texture, TBARS, fatty acid composition, cholesterol and CLA content. CLA treatment groups showed significantly(p〈0.05) higher shear force value compared to those of control group at 11, 14 days of cold storage. All treatments were decreased significantly as the storage period passed. There was a not significantly difference in texture between control and CLA treatment groups. All CLA treatment groups showed significantly(p〈0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatment. CLA treatment groups showed significantly(p〈0.05) lower cholesterol content compared to those of control group. As dietary CLA was increased in feed, the content of CLA was increased, but the control was almost not detected. The contents of CLA were not significantly changed during chilled storage for 14 days. In the change of fatty acid composition, the contents of oleic, linoleic and arachidonic were decreased by dietary CLA-supplementation, whereas the increase level of CLA-supplementation resulted in the higher palmitic and stearic acid. In all results, CLA could be accumulated in pork meat and its antioxidant capability has been indicated. It was suggested that dietary CLA-supplementation could be produced high quality pork.


Conjugated Linoleic Acid;Pork;Physico-chemical property


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