Abstract
This study was conducted to investigate the effects of dietary conjugated linoleic acid (CLA) on fatty acid composition, lipoprotein content, lipid peroxidation, and meat colour of broiler chickens. A total of 180 broiler chickens were allocated to 3 dietary treatments (0, 2.5, and 5% Lutrell) and given a standard broiler starter diet and finisher diet. Body weight of chickens and feed intake were recorded weekly. After slaughter, the breast meat was aged at 4°C for 0, 3, and 6 days. The fatty acid composition was measured in the breast meat. Body weight (BW) and feed efficiency were decreased by dietary CLA level (P < 0.05). Chicken fed with 2.5% Lutrell had the highest feed intake compared to the control (CON) group. The total CLA increased significantly (P < 0.05) in breast meat from birds supplemented with CLA. Propensity for lipid peroxidation was significantly higher after 6 days of meat storage (P < 0.05) and the redness in chicken breast meat was lower in CLA-fed birds (P < 0.05). It is also notable that a 5% Lutrell supplementation decreased the plasma total cholesterol (TC), low density protein (LDL), and HDL (high-density lipoprotein)/LDL ratio in chickens (P < 0.05).
Highlights
The poultry industry is constantly seeking economical methods to increase production efficiency and enhance meat quality
It is evident that the body weight gain was reduced by increasing level of dietary Conjugated linoleic acids (CLA) (P < 0.05) in comparison to the CON group
Higher feed intake was noted among birds supplemented with CLA compared to the CON group across the whole experimental period
Summary
The poultry industry is constantly seeking economical methods to increase production efficiency and enhance meat quality. Prior studies have shown that CLA improved growth performance and lipid metabolism in mice and pigs [2,3,4,5], but the effect appears to be less pronounced in chickens [6, 7]. The supplementation of CLA in poultry diet has been suggested as a way to obtain meat products enriched with CLA as the level of CLA primarily in monogastric animals such as poultry and pigs is low [8]. Enrichment of chicken meat with CLA by the addition of CLA in the diet has been successfully demonstrated by several researchers [9,10,11]; the effects of CLA on meat quality and the susceptibility against peroxidative damage still remain a question
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