Fatty acid composition and oxidative susceptibility of fresh loin and liver from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids

Three levels (0%, 1% and 2%) of conjugated linoleic acid (CLA) were combined with two levels of monounsaturated fatty acids (MUFA) (low: 19% and high: 39%) for pig feeding. The fatty acid profile of neutral lipids (NL) and polar lipids (PL) of loin and liver and their oxidative susceptibility were studied. A dose-dependent enrichment in cis-9, trans-11 CLA and trans-10, cis-12 CLA in NL and PL of loin and liver was obtained. This effect was independent of the MUFA supplementation (except for NL of loin in which the CLA accumulation was higher at high MUFA levels). Regardless of the MUFA supplementation, dietary CLA increased the ratio of saturated fatty acids (SFA) to unsaturated fatty acids in both tissues and lipid fractions. The interaction between CLA and MUFA affected the SFA and polyunsaturated fatty acids contents of PL from loin. Regardless of the MUFA level of the diets, CLA supplementation decreased the induced peroxidation values in liver and did not change those of loin.