3/15/99

Contacts:
F.C. Parrish, Animal Science, (515) 294-3280
Bryon Weigand, Animal Science, (515) 294-1548
Ed Adcock, Agriculture Information, (515) 294-2314

PORK CHOPS FROM CLA-FED PIGS MAY BE DESTINED FOR EXPORT

DES MOINES, Iowa -- Pork chops from pigs fed a diet containing conjugated linoleic acid have characteristics that would likely make them popular with Asian consumers, Iowa State University researchers have found.

"The export market wants dark, reddish chops. If this research plays out, these chops would be on their way to Japan at a premium price," said Bryon Wiegand, an animal science graduate student.

Wiegand presented the project's results at the joint Midwest meetings of the American Society of Animal Science and the American Dairy Science Association, March 15-17 in Des Moines.

A CLA Research Interest Group at ISU has been feeding the fatty acid to animals to see if that increases the content of CLA in animal products. In the mid-1980s, a University of Wisconsin researcher had discovered several human health benefits of CLA. Benefits to pigs, such as increased feed efficiency and decreased backfat, were also noted in the CLA research.

The ISU researchers began feeding conjugated linoleic acid (CLA) to pigs to see if its reported antioxidant properties would help prolong the red color of pork chops while on supermarket shelves. Although oxidation, which affects meat color, was lower with the CLA-chops, it was not significant over all the storage periods tested.

Pork chops from pigs fed diets containing 0.75 percent CLA were firmer and had more marbling than those from pigs fed no CLA. The lean color of the chops scored by a panel of judges was not affected by CLA supplementation, but an instrumental color analysis showed more red color. No differences were detected for the sensory panel characteristics of tenderness, juiciness and flavor intensity.

The fat composition changed for chops from the CLA-fed pigs when compared with those from the non-CLA pigs. The CLA pork chops contained more saturated fat.

ISU animal scientist Fred Parrish said other studies of pigs fed CLA have found a change in fat composition to be beneficial. For example, he said CLA supplementation has increased the firmness of pork bellies, improving sliceability and yield of bacon.

Collaborating with Wiegand and Parrish were graduate student Chris Sparks and ISU swine-nutrition researchers Richard Ewan and Dean Zimmerman.

The research project was supported by Conlinco Inc. of Detroit Lakes, Minn.; the National Pork Producers Council; and Hormel Foods Inc. of Austin, Minn.

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