The possibility of increasing at the conjugated linoleic acid content in pork

Borosné Győri, Anikó
Hermán, Istvánné
Csapó, János
Gundel, János
Folyóirat címe
Folyóirat ISSN
Kötet címe (évfolyam száma)
Faculty of Agricultural and Food Sciences and Enviromental Management of the Debrecen University, Debrecen.
The composition of fatty acids in food products is a significant factor in human health. Feeding can significantly influence the composition of fatty acids in the animal fat. We analysed the effect of feeding high CLA-content (conjugated linoleic acid) feed on the composition of fatty acids in pork. The animals were grouped according to the following: Group 1) feeding experimental, ghee-mixed feed for 76 days, Group 2) feeding the same feed, but only for 33 days, Group 3) feeding sunflower-oil-mixed feed for 76 days. Ghee contains CLA in high amount. The aim of our experiment is to analyse how the high CLA content influences the fatty acid content of pork. In the end of the fattening experiment the animals were slaughtered, then samples were taken from the loin, ham, abdomen and backfat from 10 animals from each group and analysed the fatty acid content. We found significant differences between the average fatty acid content of the samples. As an effect of feeding ghee-enriched feed, the CLA content significantly increased, compared to the control group. However, the linoleic acid and the arachidonic acid content were lower, and the proportion of fatty acids was also lower when feeding control feed.
pork, fatty acid, conjugated linoleic acid