The effect of dietary CLA supplementation on meat and eating quality, and the histochemical profile of the m. longissimus dorsi from stress susceptible fatteners slaughtered at heavier weights
The influence of adding 2% CLA to the morning feed of a group of 20 crossbred fatteners from 70 to 130 kg on meat quality, eating quality and dietetic value of m. longissimus dorsi was evaluated compared with a group of 20 controls. Addition of 2% CLA in feed did not influence fattening and slaughte...
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| Veröffentlicht in: | Meat science 2004-04, Vol.66 (4), p.863-870 |
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| creator | Migdał, Władysław Paściak, Piotr Wojtysiak, Dorota Barowicz, Tadeusz Pieszka, Marek Pietras, Mariusz |
| description | The influence of adding 2% CLA to the morning feed of a group of 20 crossbred fatteners from 70 to 130 kg on meat quality, eating quality and dietetic value of
m. longissimus dorsi was evaluated compared with a group of 20 controls. Addition of 2% CLA in feed did not influence fattening and slaughter results and also some traits of meat and eating quality. The only significant differences were observed in dry matter content, in meat flavour and
L
∗,
b
∗, and hue angle value. Meat from fatteners from the experimental group had a statistically significant higher content of CLA (
P⩽0.01) and lower content of unsaturated fatty acids especially C18: 2, C18: 1 and C20: 4, PUFA fatty acids (
P⩽0.01) and a reduction in the ratio of
n-6:
n-3 PUFA (
P⩽0.01). No statistically significant influence of CLA on the content of cholesterol was observed. The results of the current histochemical study showed that dietary CLA supplementation significantly increased both the number and diameter of white fibres, and correspondingly reduced the number and diameter of red fibres. The percentage and diameter of intermediate fibres was unaffected by CLA. |
| doi_str_mv | 10.1016/j.meatsci.2003.08.008 |
| format | Article |
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m. longissimus dorsi was evaluated compared with a group of 20 controls. Addition of 2% CLA in feed did not influence fattening and slaughter results and also some traits of meat and eating quality. The only significant differences were observed in dry matter content, in meat flavour and
L
∗,
b
∗, and hue angle value. Meat from fatteners from the experimental group had a statistically significant higher content of CLA (
P⩽0.01) and lower content of unsaturated fatty acids especially C18: 2, C18: 1 and C20: 4, PUFA fatty acids (
P⩽0.01) and a reduction in the ratio of
n-6:
n-3 PUFA (
P⩽0.01). No statistically significant influence of CLA on the content of cholesterol was observed. The results of the current histochemical study showed that dietary CLA supplementation significantly increased both the number and diameter of white fibres, and correspondingly reduced the number and diameter of red fibres. The percentage and diameter of intermediate fibres was unaffected by CLA.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2003.08.008</identifier><identifier>PMID: 22061019</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; CLA ; Fatty acids ; Feeding. Feeding behavior ; Fibre size ; Food industries ; Fundamental and applied biological sciences. Psychology ; M. longissimus dorsi ; Meat and meat product industries ; Meat quality ; Muscle fibre type ; Pigs ; Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><ispartof>Meat science, 2004-04, Vol.66 (4), p.863-870</ispartof><rights>2003 Elsevier Ltd</rights><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c392t-cfec660fbeecf17d973b0db646ce621cb83dd4a55e39b791cb9fee8166f60a783</citedby><cites>FETCH-LOGICAL-c392t-cfec660fbeecf17d973b0db646ce621cb83dd4a55e39b791cb9fee8166f60a783</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174003002298$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27903,27904,65309</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15474587$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22061019$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Migdał, Władysław</creatorcontrib><creatorcontrib>Paściak, Piotr</creatorcontrib><creatorcontrib>Wojtysiak, Dorota</creatorcontrib><creatorcontrib>Barowicz, Tadeusz</creatorcontrib><creatorcontrib>Pieszka, Marek</creatorcontrib><creatorcontrib>Pietras, Mariusz</creatorcontrib><title>The effect of dietary CLA supplementation on meat and eating quality, and the histochemical profile of the m. longissimus dorsi from stress susceptible fatteners slaughtered at heavier weights</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>The influence of adding 2% CLA to the morning feed of a group of 20 crossbred fatteners from 70 to 130 kg on meat quality, eating quality and dietetic value of
m. longissimus dorsi was evaluated compared with a group of 20 controls. Addition of 2% CLA in feed did not influence fattening and slaughter results and also some traits of meat and eating quality. The only significant differences were observed in dry matter content, in meat flavour and
L
∗,
b
∗, and hue angle value. Meat from fatteners from the experimental group had a statistically significant higher content of CLA (
P⩽0.01) and lower content of unsaturated fatty acids especially C18: 2, C18: 1 and C20: 4, PUFA fatty acids (
P⩽0.01) and a reduction in the ratio of
n-6:
n-3 PUFA (
P⩽0.01). No statistically significant influence of CLA on the content of cholesterol was observed. The results of the current histochemical study showed that dietary CLA supplementation significantly increased both the number and diameter of white fibres, and correspondingly reduced the number and diameter of red fibres. The percentage and diameter of intermediate fibres was unaffected by CLA.</description><subject>Biological and medical sciences</subject><subject>CLA</subject><subject>Fatty acids</subject><subject>Feeding. Feeding behavior</subject><subject>Fibre size</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>M. longissimus dorsi</subject><subject>Meat and meat product industries</subject><subject>Meat quality</subject><subject>Muscle fibre type</subject><subject>Pigs</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNqFUcuqFDEQDaJ4x9FPULIRN3ab9LtXchl8wYCb6zqkk8p0hn7dVFq5f-enWe2MuhQCBZVT51Sdw9hLKVIpZPXunI6gIxqfZkLkqWhSIZpHbCebOk8KmTeP2U7kok1kXYgb9gzxLISQedY8ZTdZJipiaXfs510PHJwDE_nsuPUQdXjgh-Mtx3VZBhhhijr6eeL0NkmuJ8up-unE71c9-Pjw9ncvElPvMc6mh9EbPfAlzM4PsBFvn2PKh3k6eUQ_rsjtHNBzF-aRYwyASIpoYIm-oxmnY4QJAnUHvZ76CAEsJ_ke9HcPgf8AT118zp44PSC8uNY9-_bxw93hc3L8-unL4faYmLzNYmLowqoSrgMwTta2rfNO2K4qKgNVJk3X5NYWuiwhb7u6pUbrABpZVa4Sum7yPXtz4aWj7lfAqEZP2w6DnmBeUbUia2SRyZaQ5QVpwowYwKkl-JFcVVKoLTt1Vtfs1JadEo2i7Gju1VVh7Uawf6f-hEWA11eARrLXBT0Zj__Yy6IuSop_z95fcEB-bF4pkoLJgPWBclZ29v9Z5RdTFMA2</recordid><startdate>20040401</startdate><enddate>20040401</enddate><creator>Migdał, Władysław</creator><creator>Paściak, Piotr</creator><creator>Wojtysiak, Dorota</creator><creator>Barowicz, Tadeusz</creator><creator>Pieszka, Marek</creator><creator>Pietras, Mariusz</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20040401</creationdate><title>The effect of dietary CLA supplementation on meat and eating quality, and the histochemical profile of the m. longissimus dorsi from stress susceptible fatteners slaughtered at heavier weights</title><author>Migdał, Władysław ; Paściak, Piotr ; Wojtysiak, Dorota ; Barowicz, Tadeusz ; Pieszka, Marek ; Pietras, Mariusz</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c392t-cfec660fbeecf17d973b0db646ce621cb83dd4a55e39b791cb9fee8166f60a783</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Biological and medical sciences</topic><topic>CLA</topic><topic>Fatty acids</topic><topic>Feeding. Feeding behavior</topic><topic>Fibre size</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>M. longissimus dorsi</topic><topic>Meat and meat product industries</topic><topic>Meat quality</topic><topic>Muscle fibre type</topic><topic>Pigs</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Migdał, Władysław</creatorcontrib><creatorcontrib>Paściak, Piotr</creatorcontrib><creatorcontrib>Wojtysiak, Dorota</creatorcontrib><creatorcontrib>Barowicz, Tadeusz</creatorcontrib><creatorcontrib>Pieszka, Marek</creatorcontrib><creatorcontrib>Pietras, Mariusz</creatorcontrib><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Migdał, Władysław</au><au>Paściak, Piotr</au><au>Wojtysiak, Dorota</au><au>Barowicz, Tadeusz</au><au>Pieszka, Marek</au><au>Pietras, Mariusz</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of dietary CLA supplementation on meat and eating quality, and the histochemical profile of the m. longissimus dorsi from stress susceptible fatteners slaughtered at heavier weights</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2004-04-01</date><risdate>2004</risdate><volume>66</volume><issue>4</issue><spage>863</spage><epage>870</epage><pages>863-870</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>The influence of adding 2% CLA to the morning feed of a group of 20 crossbred fatteners from 70 to 130 kg on meat quality, eating quality and dietetic value of
m. longissimus dorsi was evaluated compared with a group of 20 controls. Addition of 2% CLA in feed did not influence fattening and slaughter results and also some traits of meat and eating quality. The only significant differences were observed in dry matter content, in meat flavour and
L
∗,
b
∗, and hue angle value. Meat from fatteners from the experimental group had a statistically significant higher content of CLA (
P⩽0.01) and lower content of unsaturated fatty acids especially C18: 2, C18: 1 and C20: 4, PUFA fatty acids (
P⩽0.01) and a reduction in the ratio of
n-6:
n-3 PUFA (
P⩽0.01). No statistically significant influence of CLA on the content of cholesterol was observed. The results of the current histochemical study showed that dietary CLA supplementation significantly increased both the number and diameter of white fibres, and correspondingly reduced the number and diameter of red fibres. The percentage and diameter of intermediate fibres was unaffected by CLA.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22061019</pmid><doi>10.1016/j.meatsci.2003.08.008</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2004-04, Vol.66 (4), p.863-870 |
| issn | 0309-1740 1873-4138 |
| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | Biological and medical sciences CLA Fatty acids Feeding. Feeding behavior Fibre size Food industries Fundamental and applied biological sciences. Psychology M. longissimus dorsi Meat and meat product industries Meat quality Muscle fibre type Pigs Vertebrates: anatomy and physiology, studies on body, several organs or systems |
| title | The effect of dietary CLA supplementation on meat and eating quality, and the histochemical profile of the m. longissimus dorsi from stress susceptible fatteners slaughtered at heavier weights |
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