Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan.
Anim Sci J. 2009 Aug;80(4):468-74. doi: 10.1111/j.1740-0929.2009.00658.x.
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.
我们研究了饲粮共轭亚油酸（CLA）对肉鸡肌肉脂肪酸组成和脂质氧化的影响。肉鸡（28 日龄雌性）饲喂含实验油的饲粮 28 天，实验油由红花油（高亚油酸含量）与商业 CLA 混合物按 2:0、1:1 或 0:2（wt:wt）的比例组成。在本研究中，饲粮 CLA 补充显著增加了鸡肉中 CLA 的组成和含量。补充饲粮的鸡肉中主要的 CLA 是顺式 9，反式 11 异构体。随着 CLA 补充量的增加，肉中饱和脂肪酸的比例显著增加，而单不饱和脂肪酸的比例相应减少。饲粮 CLA 还降低了在 4°C 贮藏 5 天期间生肉中的硫代巴比妥酸反应物（TBARS）值。这些结果表明，CLA 饲养不仅是为鸡肉添加营养益处的实用策略，而且还可以改善包括氧化稳定性在内的肉品质。
