The objectives of this study were to determine the effects of a commercial dietary CLA feed
supplement on the production and meat quality parameters of pigs under commercial production
conditions. It included the study of the chemical and sensory stability of processed meat products
manufactured from the meat of such animals. One hundred and forty four Landrace x Large White
crossbred pigs, weighing ± 30 kg, were randomly divided into two groups of seventy two pigs each,
that were assigned to one of two dietary treatments. Diets consisted of a control diet supplemented
with 1% SFO and the experimental diet where 0.5% SFO was replaced with 0.5% CLA. Each
dietary group was further divided into three gender groups (boars, barrows and gilts) that consisted
of twenty four pigs each. Each gender group was further divided into two slaughter weight groups
(70 kg and 90 kg) consisting of twelve pigs each. Pigs were fed until the average live weight of the
pigs was ± 70 kg for the porkers and ± 90 kg for the baconers.
Growth performance (weight increase, ADG and FCR) and carcass characteristics (warm
and cold carcass mass, dressing percentage, carcass length, shoulder and buttock circumference,
pH, backfat thickness, eye muscle thickness and LMC) were assessed. Animals receiving the CLA
diet had improved FCR and carcasses with thinner backfat and higher LMC, compared to animals
on the SFO diets. This resulted in a higher frequency of P and O classification of carcasses from
CLA supplemented pigs.
Backfat, belly fat and M. longissimus thoracis quality of the dietary treatment and slaughter
weight groups were compared. Baconers had improved technological properties compared to
porkers. Dietary CLA supplementation resulted in improved technological properties of backfat and
belly fat, demonstrated by decreased IV; RI; DBI; UFA; MUFA; PUFA; MUFA/SFA ratio;
PUFA/SFA ratio; 9 desaturase index; C16:1 + C18:1/C16:0 + C18:0 ratio and increased C18:0;
cis-9, trans-11; trans-10, cis-12; SFA; AI; C16:0 + C18 and ratios of C18:0/C18:2; C18:2/C18:1;
C16:0/C18:2. M. longissimus thoracis from CLA supplemented pigs had higher a*-values, drip loss
and WHC. Dietary CLA supplementation resulted in a decrease of health and nutritional properties
of M. longissimus thoracis, demonstrated by increased SFA content and AI, while UFA, MUFA,
PUFA, n-6, n-3 and ratios of MUFA/SFA and PUFA/SFA decreased. Technological and health
properties were inversely related. The decreased health properties must be weighed against the
numerous health benefits, ranging from improved immune function to prevention of cancer that can
be attributed to CLA supplementation.
Conjugated linoleic acid isomers were deposited into the neutral- and glycolipid fraction of
subcutaneous adipose tissue and into the phospholipid fraction of IMF. Processed products (patties, bacon and salami) were manufactured from meat from the experimental treatment groups.
The chemical stability and sensory properties of fresh meat and processed products manufactured
from the experimental treatment groups were compared. Conjugated linoleic acid also
demonstrated antioxidant properties in animal feed. Sensory analysis indicated the small effect of
dietary CLA supplementation on the sensory properties of fresh and processed pork products. In
the case of fresh pork chops and pork patties, dietary CLA supplementation had a stabilizing effect
on the a*-value of the products. The lipid stability of pork patties was improved by dietary CLA
supplementation as indicated by TBARS values. Salami from the CLA groups was firmer. That
could be ascribed to the fat hardening effect of CLA. Pork and pork products enriched with CLA
can be considered functional foods and even ânutraceuticalsâ with positive effects on human
health. South African pig producers may therefore consider marketing CLA enriched pork products
as a health food. The potential advantages and the premium that can be earned on such meat has
to be balanced against the reality of increased feed cost.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:ufs/oai:etd.uovs.ac.za:etd-10272014-162019 |
| Date | 27 October 2014 |
| Creators | Ferreira, Jacobus Philip |
| Contributors | Dr A Kanengoni, Dr PE Strydom, Prof JLF Kock, Prof A Hugo |
| Publisher | University of the Free State |
| Source Sets | South African National ETD Portal |
| Language | en-uk |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | http://etd.uovs.ac.za//theses/available/etd-10272014-162019/restricted/ |
| Rights | unrestricted, I hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to University Free State or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report. |
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