A SURVEY OF ENRICHMENT OF BROILER CHICKEN MEAT WITH CONJUGATED LINOLEIC ACID (CLA)

Background and Aim: Use of conjugated linoleic acid (CLA)-rich food in enrichment of poultry meat has always been of interest to researchers. The purpose of this experiment was to investigate the effects of CLA and Kilka Fish Oil on the storage of fatty acids of the breast and thigh tissues of the Ross 308 broiler chickens.Methods: This study Was performed in the summer of 2017 at the Zabol University, in a completely randomized design with 4 experimental diets in 5 replicates (each replicate containing 20 chickens) from the age of 7-49 days. In this study, the diet of chickens containing 1. Lack of CLA and fish oil, 2. 10% fish oil, 3. 10% CLA supplement, 4. Mixture of 5% fish oil + 5% CLA. Results: The results of this experiment showed that Chickens fed with a mixture of 5% fish oil + 5% CLA supplementation than 10% fish oil or 10% CLA supplement, Significant levels of both CLA and omega-3 fatty acids ( EPA and DHA) were stored in the breast and thigh tissues ( P < 0/05), also the use of CLA supplements increased the CLA concentration of breast and thigh tissue in the range of 250-261 and 320-361 mg per 100 grams of meat, respectively ( P < 0/05). This means that a 250 g meal of this enriched meat can meet almost 30% of the daily CLA requirement of an adult human.Conclusion: The results of this experiment showed that enrichment of meat broilers with CLA and fish oil is possible.

کلیدواژه ها:

Conjugated linoleic acid ، fish oil ، meat enrichment ، Broiler chickens