Effect of CLA supplementation to low-protein diets on the growth performance, carcass characteristics, plasma urea nitrogen concentration, and fatty acid profile in the meat of pigs

To analyze the effect of conjugated linoleic acid (CLA) on the meat of pigs (0,1%) and three crude protein (CP) levels (nursery: 20.5, 16.0, 14.5%; growing: 16, 14.5, 11.5%; and finishing: 14.0, 12.5, 11% CP), studies were conducted with 36 hybrid (Yorkshire×Landrace×Duroc) barrows (17.3-83.5 kg), which were individually penned and allotted in a completely randomized design in a factorial (2×3) arrangement for 84 d. The analysis by phases indicated that CP level affected some variables. Average daily gain, average daily feed intake, fat free lean gain, backfat thickness, longissimus muscle ...