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

Conjugated Linoleic Acid 급여기간과 첨가수준이 저장기간 중 육계의 부위별 품질특성에 미치는 영향

  • 문성실 (충남동물자원센터, 건양대학교) ;
  • 신철우 (경상대학교 동물자원과학부) ;
  • 주선태 (경상대학교 동물자원과학부) ;
  • 박구부 (경상대학교 동물자원과학부)
  • Published : 2006.02.28

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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