Long chain polyunsaturated fatty acids and conjugated linoleic acid inpork meat. Health benefits: Review

Abstract

The incorporation of fatty acids polyunsaturated PUFAs and conjugated linoleic acid CLA in pig diets is a new practice developed from research which looked at the benefits that these substances provide for human health, with the aim of improving the ratio of polyunsaturated to saturated, nutritionists has focused on the type of PUFA and the balance between dietary n-3 PUFA formed linolenic acid (18: 3) and n-6 PUFA linoleic acid formed (18: 2). The ratio of PUFA n-6: n-3 is also a risk factor for cancer and heart disease, especially the formation of blood clots that lead to heart attack. Another molecule in which one has paid much attention in recent years is conjugated linoleic acid (CLA) this is a collective name that refers to a mixture of conjugated isomers (cis / trans) linoleic acid. The interest of feeding pigs with CLA has increased in the last decade as a result of its potential to increase rate of gain, improved feed conversion, reduced body fat, increased rate of growth of protein and more importantly the benefits that CLA can bring to human health, with proven effects including inhibition of chemical carcinogenesis in animal models, stimulating the immune system, decreasing catabolic effects, decreased atherosclerosis and increased lean tissue growth.