Meat

Influence of Conjugated Linoliec Acid (CLA) on Belly and Bacon Quality From Pigs Fed Various Diets

Author
  • S. T. Larsen (Iowa State University)

Abstract

A study was initiated to investigate the feeding of conjugated linoleic acid (CLA) to market barrows to achieve improvements of bacon quality characteristics. CLA was fed at 55 kg of body weight to 113 kg of body weight. CLA improved belly firmness (P<0.05) for all diets according to the belly bar firmness test but CLA did not improve bacon sliceability. Bacon slabs from CLA-supplemented pigs were firmer according to the compression test. Dietary CLA increased the percentage of saturated fatty acids and CLA isomers in bacon.

Keywords: ASL R697

How to Cite:

Larsen, S. T., (2001) “Influence of Conjugated Linoliec Acid (CLA) on Belly and Bacon Quality From Pigs Fed Various Diets”, Iowa State University Animal Industry Report 1(1).

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Published on
01 Jan 2001
Peer Reviewed