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http://dx.doi.org/10.5187/JAST.2006.48.1.107

Effects of Dietary Conjugated Linoleic Acid Levels and Periods on Meat Quality in Breast and Thigh Muscles of Broiler  

문성실 (The Chungnam-Animal Science Center)
신철우 (Division of Animal Science, Gyeongsang National University)
주선태 (Division of Animal Science, Gyeongsang National University)
박구부 (Division of Animal Science, Gyeongsang National University)
Publication Information
Journal of Animal Science and Technology / v.48, no.1, 2006 , pp. 107-114 More about this Journal
Abstract
A total of 180 Arbor Acre broilers (35 days of age) were fed a diet containing 0%, 0.6%, 1.2%, 1.8%, 2.4% or 4.8% conjugated linoleic acid (CLA) for 3 weeks then slaughtered at week 1, 2 and 3. Thigh and breast muscles were seamed out, vaccum-packed prior to storage in a chill for days 7 to analyse thiobarbituric acid reactive substances (TBARS). The accumulation of CLA in breast and thigh muscles was increased significantly (P<0.05) as the CLA level was increased, but no significant difference amongst the treatments. The contents of saturated fatty acids were significantly increased(P<0.05) with an increase of dietary CLA level, but those of unsaturated fatty acids were significantly decreased (P<0.05). The content of mono unsaturated fatty acid (MUFA) was decreased as dietary CLA level increased, even though that of poly unsaturated fatty acid (PUFA) had a little difference between dietary CLA level. Dietary CLA reduced the degree of lipid oxidation in raw chicken meat during storage.
Keywords
Conjugated linoleic acid (CLA); Broiler; TBARS; Fatty acid; Lipid oxidation;
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