Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Conjugated Linoleic Acid Feeding Levels and Periods on CLA Content and Blood Characteristics of Pork

Conjugated Linoleic Acid (CLA) 급여량과 급여기간이 돈육의 CLA 함량 및 혈액성상에 미치는 영향

  • 이정일 (농촌진흥청 축산기술연구소) ;
  • 최진성 (농촌진흥청 축산기술연구소) ;
  • 박준철 (농촌진흥청 축산기술연구소) ;
  • 박종대 (농촌진흥청 축산기술연구소) ;
  • 김영화 (농촌진흥청 축산기술연구소) ;
  • 문홍길 (농촌진흥청) ;
  • 주선태 (경상대학교 축산과학부) ;
  • 박구부 (경상대학교 축산과학부)
  • Published : 2001.09.01
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Abstract

The CLA used to add in diet was chemically synthesized by alkaline isomerization method with corn oil. To investigated the effects of conjugated linoleic acid(CLA) added diet feeding on CLA accumulation and blood characteristics of pork, a total of 64 Landrace was fed both CLA-free and CLA-added(0.3, 0.6 and 0.9%) diet for 1∼4 weeks. Cholesterol compositions in blood and CLA contents and fatty acid compositions of loin, belly, bone and skin were determined at 1, 2, 3 and 4 weeks after CLA added at fed. The HDL content in blood of all treatments was higher(P<0.05) than that of control and that of treatment 3 was higher(P<0.05) than that of other treatments among the CLA feeding periods. Palmitic, stearic and linolenic acids composition of loin and belly was increased but oleic, linoleic and arachidonic acids composition of them was decreased according to increasing the CLA feeding periods. CLA contents of loin and belly were higher than that of control and increased according to increasing the quantity of CLA and CLA feeding periods. CLA contents of bone and skin were higher than that of control, too. CLA content of skin was higher than that of bone. It was suggested that CLA could be accumulated in loin, belly, bone and skin by dietary CLA supplementation, and the CLA concentration and fatty acid composition in muscle could be affected by CLA level in diet and feeding period.

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