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A Comparison of the effects of dietary conjugated linoleic acid contents, cholesterol, lipid oxidation and drip loss in pork loin and chicken breast
- HUR, SUN JIN, PARK, GU BOO, JOO, SEON TEA
- Journal of muscle foods 2007 v.18 no.3 pp. 264-275
- chickens, cholesterol, conjugated linoleic acid, diet, drip loss, lipid peroxidation, packaging, pork, swine, thiobarbituric acid-reactive substances, water holding capacity
- The effects of dietary conjugated linoleic acid (CLA) on CLA contents, cholesterol, lipid oxidation and water-holding capacity were investigated. A total of 40 pigs and broilers were fed a diet containing 0, 1, 2.5 or 5% CLA for 4 weeks. Pork loin and chicken breast were collected at 24 h postmortem. The pork loin and chicken breast were packaged aerobically and stored at 4C for 7 days. The CLA contents of pork loin and chicken breast were significantly increased by dietary CLA (P < 0.05). The CLA contents of chicken breast were higher than those of pork loin in all CLA dietary groups. The cholesterol contents of chicken breast were significantly lower than those of controls (P < 0.05); however, no significant difference was found between 2.5 and 5% CLA dietary groups. In pork loin, cholesterol contents were not significantly different among the CLA dietary groups. Thiobarbituric acid-reactive substances values of pork loin were significantly lower than those of controls (P < 0.05), although no significant difference was found among CLA dietary groups. Drip loss was not changed by dietary CLA in both pork loin and chicken breast irrespective of dietary CLA levels. However, drip loss of pork loin was higher than those of chicken breast.