Meat

Effects of Feeding Conjugated Linoleic Acid To Market Pigs on Bacon Quality and Composition

Authors: J. G. Fulghum (Iowa State University) , Joseph G. Sebranek (Iowa State University) , Frederick C. Parrish (Iowa State University) , B. R. Wiegand (Iowa State University)

Abstract

Bacon produced from pigs fed a diet enriched with conjugated linoleic acid has a firmer substance as compared with bacon produced from control- fed animals. This increase in firmness could lead to an economic return through an increase in slicability and reduction of labor in packaging.

Keywords: ASL R1617

How to Cite: Fulghum, J. G. , Sebranek, J. G. , Parrish, F. C. & Wiegand, B. R. (1999) “Effects of Feeding Conjugated Linoleic Acid To Market Pigs on Bacon Quality and Composition”, Iowa State University Animal Industry Report. 1(1).