Effects of dietary supplementation with conjugated linoleic acid on fatty acid composition and lipid oxidation in chicken breast meat

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 degrees 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.

Effects of dietary conjugated linoleic acid on lipid peroxidation in breast and thigh muscles of broiler chickens

“…The result is consistent with previous studies on the poultry animal model (Du et al 2001;Bolukbasi 2006;Kawahara et al 2009;Narciso-Gaytan et al 2011). Moreover, in a study by Wiegand et al (2002), growing-finishing barrows were fed a diet enriched with 0.75% CLA and the lipid oxidation level decrease of chops at days 1, 14, and 28 of retail storage was observed.…”

“…The increase of thiobarbituric acid reactive substances (TBARS) values, the lipid peroxidation maker for the minced breast muscle was inhibited by dietary CLA (Kawahara et al 2009). TBARS values in the breast and thigh muscles of broiler chickens were significantly influenced by dietary CLA and storage time, and dietary CLA significantly decreased TBARS in breast and thigh meat after a 7-day storage at 4°C (Bolukbasi 2006).…”

Effect of dietary conjugated linoleic acid (CLA) and thermal processing on fatty acid composition of enriched chicken meat

“…Conjugated structure of linoleic acid made the fatty acid less susceptible to free radical attacks (Du et al, 2000). Additionally, CLA would behave like MUFA and reduce lipid oxidation by minimizing the initiation step of lipid oxidation (Du et al, 2001;Kawahara et al, 2009). Jiang et al (2014) confirmed that dietary supplementation with 1% CLA had positive effects on meat quality, antioxidant capacity and fatty acid composition of broilers.…”

“…Dhiman et al (2005) also confirmed that CLA in milk or meat was stable compound under normal cooking and storage conditions. The CLA isomeric profile showed a clear predominance of the bioactive cis-9,trans-11 isomer in all experimental treatments (Kawahara et al, 2009). No changes were identified after beef cooking in the relative proportions of the bioactive cis-9,trans-11 isomer, likewise, trans-10,cis-12, was not influenced by heating treatments (Alfaia et al, 2010).…”

“…The composition of products of animal origin could be improved by the animal feed. Several studies have shown that in animals, feeding conditions affect the contents of bioactive components, such as CLA in poultry products (Du et al, 2001;Szymczyk et al, 2001;Sirri et al, 2003;Kawahara et al, 2009;Jiang et al, 2014).…”