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The influence of CLA supplementation and heavy weights on the histochemical profile of m. longissimus dorsi from fatteners

Published online by Cambridge University Press:  20 November 2017

P. Paściak ,
D. Wojtysiak ,
W. Migdał ,
T. Barowicz ,
M. Pieszka  and
M. Pietras
P. Paściak*
Affiliation:
Ecopig Ltd, 42-510 Wojkowice Kościelne 28, Poland
D. Wojtysiak
Affiliation:
Department of Animal Anatomy, Agricultural Academy in Kraków, 30-059 Kraków, Poland
W. Migdał
Affiliation:
Department of Pig Breeding, Agricultural Academy in Kraków, 30-059 Kraków, Poland
T. Barowicz
Affiliation:
National Research Institute of Animal Production, Department of Feed Science, Balice, Poland
M. Pieszka
Affiliation:
National Research Institute of Animal Production, Department of Feed Science, Balice, Poland
M. Pietras
Affiliation:
National Research Institute of Animal Production, Department of Feed Science, Balice, Poland
*
E-mail: ppasciak@a4.pl
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Extract

The combination of genotypes (100% stress negative) and other treatments, especially nutritional, can give good results in achieving fast lean growth with good meat quality (Cameron et al., 1998). The reasons of negative relationships among growth performance and meat and eating quality traits are not completely clear. Increased rate of muscle growth can lead to changes in histochemical muscle properties such as an increase in the proportion of type IIB fibres which can result in less tender and less red meat (Warriss, 2000). In terms of a nutritional treatment, which can be beneficial to improving meat and eating quality, special attention in recent years has been paid to (CLA). Therefore, the aim of this study was to determine the influence of dietary CLA supplementation on histochemical profile of m. longissimus dorsi from pigs slaughter at heavier weights (129.9 kg).

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2004 , 2004 , pp. 94
Copyright
Copyright © The British Society of Animal Science 2004

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References

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