CLA has surprising effects on pork quality

Conjugated linoleic acid is causing a bit of a stir. Not only is it reported to have health benefits for humans, but it has been used in dairy cows to soften the texture of butter. In pork, softer fat is not a useful property, but CLA’s effects on pork quality were found to be quite surprising. This article can also be found at Feed Mix, volume 10, no. 4 To view the entire article, click on the pdf below. Join 26,000+ subscribers Subscribe to our newsletter to stay