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Influences of dietary conjugated linoleic acid (CLA) and total lysine content on growth, carcass characteristics and meat quality of heavy pigs. 2008

C Corino, and M Musella, and G Pastorelli, and R Rossi, and K Paolone, and L Costanza, and A Manchisi, and G Maiorano
Department of Veterinary Sciences and Technologies for Food Safety, University of Milan, Via Celoria 10, 20133 Milan, Italy.

To assess the effects of dietary CLA, lysine and sex on performance, blood metabolites, carcass characteristics, meat quality and skeletal development, seventy-two pigs (initially 105.3±6.6kg live weight) barrows and gilts, were assigned to one of four diets in a 2×2×2 factorial arrangement. The diets contained 0% or 0.75% CLA, and 0% or 0.16% of l-lysine-HCl. All pigs were slaughtered at an average weight of 153.4±11.0kg. Neither CLA nor lysine supplementation influenced growth, blood metabolites or carcass characteristics. CLA reduced (P<0.05) pH(24) and increased (P<0.01) yellowness (b(∗)) of the Longissimus muscle. Lysine increased (P<0.01) pH(24) and reduced (P<0.01) muscle ash content. CLA reduced (P<0.05) collagen synthesis, and lysine increased (P<0.05) collagen synthesis in Longissimus muscle, but no influence on intramuscular collagen maturity or muscle hydroxylysylpyridinoline crosslink concentration were observed. In addition, metacarpal bone diameter was reduced (P<0.05) by CLA. Barrows had higher ADG, final weight (P<0.01), carcass weight, lean percentage (P<0.05), serum cholesterol (P<0.05) and triacylglycerol (P<0.001) than gilts. Metatarsal diameter was larger in gilts than barrows (P<0.05).

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