Effects of Conjugated Linoleic Acid (CLA) Supplementation on Pig Growth, Pork Quality and Carcass Composition in Two Genetic Populations of Gilts

Purdue Unviersity 2000 Swine Research Report. The pork industry has selected to increase percent lean in response to consumer demand for lean pork products. Unfortunately, selection to increase leanness can result in poorer carcass quality, including lower color, firmness and marbling evaluations as well as decreased fat firmness. The pork industry must consider methods to produce lean pork without sacrificing pork quality. One quality problem associated with high-percent lean pigs is soft, unsliceable bellies. Dietary supplementation with conjugated linoleic acid (CLA) has been shown to increase belly firmness of lean pigs. It has also been demonstrated that CLA can decrease subcutaneous fat and increase carcass lean percentage. The objective of this trial was to evaluate the effects of CLA on pig growth, carcass composition, and pork quality characteristics of two genetic populations of gilts.