Low lipids, CLA fortified diets fed to growing-finishing heavy pigs: effects on subcutaneous fat fatty acid composition

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Giacinto Della Casa
Clarita Cavallucci
Valerio Faeti
Antonio Marino
Gianni Marchetto
Davide Bochicchio
Michele Comellini

Keywords

Low lipidis diets, conjugated linoleic acid (CLA), heavy pigs, fatty acids composition, fat

Abstract

Growing-finishing heavy pigs were fed diets containing different amounts of ether extract. Control diet (C ) were based on corn (50%), whereas D diet were based on degermed corn and was fortified in the finishing period with conjugated linoleic acid (CLA). Rearing, slaughtering and jointing performances did not show any difference.  Diet D increased the fatty acid saturation of the  thighs covering subcutaneous fat; palmitic and stearic acid percentages increased, oleic and linoleic percentages and Iodine number decreased. Sensory evaluation of ham covering fat diet showed fats firmer and less oily for diet D vs diet C. The onset of “cured fat” smell was delayed in diet D hams.

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