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The growth performance, carcass traits, meat pH and color, and CO2 production in pigs supplementated arginine with conjugated linoleic acid

This experiment tested the hypothesis that the combination of dietary conjugated linoleic acid (CLA) plus arginine will increase the growth performance, carcass traits, meat quality, and CO2 production. Eight pigs (80kg) were assigned to treatments in a 2 x 2 factorial design with two pigs per treatment (control: 2.05% alanine + 1% canola oil; CLA: 2.05% alanine + 1% CLA (mixed isomers); arginine: 1% arginine + 1% canola oil; arginine + CLA: 1% arginine + 1% CLA). Preliminary tests showed up to 2% arginine plus 1% CLA supplementation can be acceptable without interfering lysine absorption. There was no significant difference in growth performance including average daily feed, average daily gain over the five week treatment period. Dietary arginine and CLA did not affect either carcass or meat quality traits including loin area, back fat thickness, pH45min, pH24hr, meat color (L*, a*, and b*), and drip loss. Rates of glucose and palmitate conversion to CO2 in vitro in liver, longissimus dorsi muscle, abdominal and subcutaneous fat, and enterocytes were not affected by CLA. However, arginine increased CO2 production in all tissue except muscle. Also, CO2 production in both adipose tissue deposits were increased by CLA and arginine (P < 0.05), (This project was supported by National Research Initiative Competitive Grant no. 2008‐35206‐18762 from the USDA Cooperative State Research, Education, and Extension Service).