Effects of dietary supplementation with conjugated linoleic acid on fatty acid composition and lipid oxidation in chicken breast meat |
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| Authors: | Satoshi KAWAHARA Shin-ichi TAKENOYAMA Kazuaki TAKUMA Michio MUGURUMA Kiyoshi YAMAUCHI |
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| Institution: | Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki,;Faculty of Health and Nutrition, Minami-Kyushu University, Miyazaki, and;Research and Development, Marui Agricultural Cooperation Farm, Ltd., Izumi, Japan |
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| Abstract: | We investigated the effects of dietary conjugated linoleic acid (CLA) on fatty acid composition and lipid oxidation in breast meat of broiler chickens. Broiler chickens (28-day-old females) were fed diets containing experimental oils at 20 g/kg diet for 28 days. The experimental oils consisted of either a 2:0, 1:1, or a 0:2 (wt : wt) ratio of safflower oil (high linoleic acid content) to a commercial CLA mixture. In this study, dietary CLA supplementation significantly increased the composition and content of CLA in chicken meat. The predominant CLA in meat from birds with supplemented diets was the cis -9, trans -11 isomer. The proportion of saturated fatty acid in meat significantly increased with increasing CLA supplementation, with a corresponding decrease in monounsaturated fatty acid. Dietary CLA also reduced thiobarbituric acid reactive substances (TBARS) values in raw meat during storage at 4°C for 5 days. These results provide evidence that CLA feeding is a practical strategy not only for adding nutritional benefits to chicken meat but also for improving meat quality including oxidative stability. |
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| Keywords: | broiler conjugated linoleic acid fatty acid lipid oxidation meat |
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