Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin

Three levels (0%, 1% and 2%) of a conjugated linoleic acid oil (CLA) were combined with two levels of monounsaturated fatty acids (MUFA) (low – 19% average and high – 39% average) for pig feeding (n = 48, eight animals per treatment). The composition and quality traits (fat content, cooking losses, lipid oxidation, fatty acid profile, volatile profile and sensory analysis) of cooked loin, as affected by dietary CLA, MUFA, and CLA × MUFA interaction were studied. CLA and CLA × MUFA did not affect the intramuscular fat content, cooking losses, lipid oxidation, volatile profile and sensory traits of cooked meat. Therefore, CLA could be supplemented to the pig diet without detriment of the measured quality traits of cooked meat, and regardless of the MUFA level of pig diets. Dietary CLA increased the content of SFA and decreased the level of MUFA of meat, and led to a CLA enrichment, regardless the MUFA level of pig diets, but the content of CLA isomers of fresh meat decreased after the cooking process.