Relationship between proteome changes of Longissimus muscle and intramuscular fat content in finishing pigs fed conjugated linoleic acid

Most studies have demonstrated that dietary conjugated linoleic acid (CLA) modulates energy repartition in favour of body fat reduction in finishing pigs. Proteomics technology is a useful method to identify proteins related to meat quality attributes, pathophysiology and nutrient metabolism. Therefore, this approach was employed in the present study to determine proteome changes in Longissimus muscle of finishing pigs fed CLA, in association with alteration of intramuscular fat content. Previously, seventy-two Duroc x Landrace x Large White gilts (approximately 60 kg) had been fed maize–soybean meal-based diets with 0, 12.5 and 25 g CLA/kg diet. The CLA contained 369.1 mg/g cis-9, trans-11 CLA, 374.6 mg/g trans-10, cis-12 CLA and 53.7 mg/g other isomers. Six pigs per treatment were slaughtered when they reached a body weight of approximately 100 kg. Data published from a previous experiment demonstrated that supplementation with 12.5 or 25 g CLA/kg diet increased intramuscular fat content (P<0.05). The present study investigated the proteome changes in Longissimus muscle of control and pigs supplemented with 25 g CLA/kg diet.