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Effects of Feeding Conjugated Linoleic Acid To Market Pigs on Bacon Quality and Composition

Authors
  • J. G. Fulghum (Iowa State University)
  • Joseph G. Sebranek (Iowa State University)
  • Frederick C. Parrish (Iowa State University)
  • B. R. Wiegand (Iowa State University)

Abstract

Bacon produced from pigs fed a diet enriched with conjugated linoleic acid has a firmer substance as compared with bacon produced from control- fed animals. This increase in firmness could lead to an economic return through an increase in slicability and reduction of labor in packaging.

Keywords: ASL R1617

How to Cite:

Fulghum, J. G., Sebranek, J. G., Parrish, F. C. & Wiegand, B. R., (1999) “Effects of Feeding Conjugated Linoleic Acid To Market Pigs on Bacon Quality and Composition”, Iowa State University Animal Industry Report 1(1).

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Published on
1999-01-01

Peer Reviewed

License

Creative Commons Attribution-NonCommercial 4.0