Influence of Conjugated Linoliec Acid (CLA) on Belly and Bacon Quality From Pigs Fed Various Diets

dc.contributor.author Larsen, S.
dc.date 2018-02-13T00:02:48.000
dc.date.accessioned 2020-07-02T07:01:16Z
dc.date.available 2020-07-02T07:01:16Z
dc.date.copyright Mon Jan 01 00:00:00 UTC 2001
dc.date.embargo 2012-08-13
dc.date.issued 2001-01-01
dc.description.abstract <p>A study was initiated to investigate the feeding of conjugated linoleic acid (CLA) to market barrows to achieve improvements of bacon quality characteristics. CLA was fed at 55 kg of body weight to 113 kg of body weight. CLA improved belly firmness (P<0.05) for all diets according to the belly bar firmness test but CLA did not improve bacon sliceability. Bacon slabs from CLA-supplemented pigs were firmer according to the compression test. Dietary CLA increased the percentage of saturated fatty acids and CLA isomers in bacon.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/swinereports_2000/52/
dc.identifier.articleid 1054
dc.identifier.contextkey 3211788
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath swinereports_2000/52
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/91276
dc.language.iso en
dc.relation.ispartofseries Animal Science Research Reports
dc.relation.ispartofseries ASL R697
dc.source.bitstream archive/lib.dr.iastate.edu/swinereports_2000/52/asl_697.pdf|||Sat Jan 15 00:46:18 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.keywords ASL R697
dc.title Influence of Conjugated Linoliec Acid (CLA) on Belly and Bacon Quality From Pigs Fed Various Diets
dc.type article
dc.type.genre meat
dspace.entity.type Publication
relation.isSeriesOfPublication 7f3839b7-b833-4418-a6fa-adda2b23950a
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