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KMID : 1025520010430050735
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Journal of Animal Science and Technology
2001 Volume.43 No. 5 p.735 ~ p.746
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Effect of Dietary Conjugated Linoleic Acid on Pork Quality
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이정일/Lee, J. I.
박준철/문홍길/주선태/박종대/김영화/박구부/Park, J. C./Moon, H. K./Joo, S. T./Park, J. D./Kim, Y. H./Kwak, W. S.
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Abstract
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Effects of dietary conjugated linoleic aicd on pork quality was investigated using sixty four pigs. CLA was synthesized by alkaline isomerization method with corn oil. Pigs were devided into 4 treatment groups(16 pigs/group) and subjected to one of four treatment diets(0, 0.1, 0.2, and 0.3% CLA diets; total fed diets) for 2 weeks before slaughter. Pork loin and belly were collected from the animals(105∼110㎏ body weight) slaughtering at the commercial slaughter house. Pork loin and belly meat were aerobic packaged and then stored during 2, 5, 8, 11 and 13 days at 4℃. Samples were analyzed for general compositions, physico-chemical characteristics(pH, purge loss, cooking loss) TBARS, fatty acid composition and CLA content.
Crude protein of 0.3% CLA treatment was increased significantly than that of control(P$lt;0.05), but crude fat, crude ash and total moisture were no significant differences between the control and CLA diets groups. pH of control and CLA. treatments were increased as the storage period passed, but there were no significant differences between the control and CLA treatment groups. Purge and cooking loss were no significant differences between the control and CLA treatment groups, and there were not changed as the storage period passed. All CLA treatment groups showed lower TBARS value than the control, and the higher CLA content in feed. the TBARS level was decreased in loin and belly. As dietary CLA was increased in feed; the content of CLA was increased in loin and belly, but the control was almost not detected. The contents of CLA were not significantly changed during chilled storage for l3 days. In the change of fatty acid composition, the contents of oleic, linoleic and arachidonic in loin and belly were decreased by dietary CLA-supplementation, whereas the increase level of C(.A-supplementation resulted in the higher palmitic and stearic acid.
In all results. dietery CLA-supplementation was not affected in general components and physico-chemical properties, and CLA could be accumulated in pork meat and its antioxidant capability has been indicated. It was suggested that dietary CLA-supplementation could be products of high quality pork.
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