articles about CLA - Conjugated Linoleic Acid in Abstracts

Dietary conjugated linoleic acid (CLA) might improve feed efficiency, but it needs to be combined with ractopamine to see improved carcass traits.

Feeding CLA to sows may improve the survival of their born-alive piglets.

Dietary CLA enhanced cytotoxicity of peripheral blood lymphocytes perhaps through changing its fatty acid composition.

A minimum dietary intake of both α-linolenic and linoleic acid is required for the modern lactating sow to achieve a maximum reproductive outcome.

Colostrum production and immunoglobulin concentrations to conjugated linoleic acid during late gestation.

More saturated fatty acids improve the technological properties of backfat.

Inclusion of dietary CLA oil may promote an increase of SFA and a reduction of MUFA and PUFA in finishing pigs.

Dietary inclusion of conjugated linoleic acid with or without arginine does not reduce lipid synthesis in tissues of growing pigs.

Dietary conjugated linoleic modifies adipose tissue in fattening pigs.

Conjugated linoleic acid in pig diets may improve marbling and pork quality.

CLA administration to sows reduces backfat thickness loss during the lactation period and lets to higher piglet weight at weaning.

The conjugated linoleic acid (CLA) concentration in pig tissues increases linearly by the CLA supplementation in diet.

Feeding conjugated linoleic acid up to 1.0% to growing-finishing pigs does not significantly alter either immune system (innate or cell-mediated) or blood chemistry variables.

The concentration of fatty acids in subcutaneous fat and liver tissues of piglets 35 d after weaning is largely dependent on the CLA content of piglet diet rather than CLA enrichment of sow diet.

Dietary conjugated linoleic acid increases intramuscular fat content in finishing pigs.

Dietary CLA inclusion during the fattening period may improve bacon firmness and stability