Conjugated linoleic acid in combination with supplemental dietary fat alters pork fat quality.

@article{Gatlin2002ConjugatedLA,
  title={Conjugated linoleic acid in combination with supplemental dietary fat alters pork fat quality.},
  author={Lori Averette Gatlin and Miles Todd See and D. K. Larick and Xi Lin and Jack Odle},
  journal={The Journal of nutrition},
  year={2002},
  volume={132 10},
  pages={3105-12}
}
Interest in fortification of human foods, including pork, with conjugated linoleic acid (CLA) is growing and may provide benefits as a neutraceutical based on research evaluating CLA as an anticarcinogen, immune modulator, antiatherogenic agent and a body composition modulator. This study evaluated the combined effects of dietary CLA and supplemental fat source on growth, fatty acid composition and belly quality of lean genotype gilts (n = 144). Pigs (49.3 kg) were randomly assigned to six… CONTINUE READING

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