Combination Effects of Conjugated Linoleic Acid and Fish Oil on Carcass Traits, Fatty Acid Composition and Lipid Peroxidation Status of Muscles of Male Broiler Chickens

LIU Yongxiang; LIU Yanli; JIANG Dongfeng; ZHU Kuanyou

doi:10.3969/j.issn.1006-267x.2015.08.025

2015 , Vol. 27 >Issue 8: 2517 - 2526

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.08.025

Molecular Nutrition

Combination Effects of Conjugated Linoleic Acid and Fish Oil on Carcass Traits, Fatty Acid Composition and Lipid Peroxidation Status of Muscles of Male Broiler Chickens

LIU Yongxiang ,
LIU Yanli ,
JIANG Dongfeng ,
ZHU Kuanyou

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1. Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China;
2. Henan Engineering Technology Research Center of Animal Nutrition and Feed, Zhengzhou 450046, China

Received date: 2015-02-17

Online published: 2015-08-13

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Abstract

The present experiment was conducted to investigate the combination effects of dietary conjugated linoleic acid and fish oil on the carcass traits, the fatty acid composition and lipid peroxidation status of muscles of male broiler chickens. A total of 120 twenty one-day-old Arbor Acres male broiler chickens were randomly assigned to four dietary groups: 2% soybean oil diet, 2% CLA diet, 2% fish oil diet and mixed diet (1% CLA+1% fish oil). There were 6 replicates per group and 5 chickens per replicate. Muscle samples were collected at the 42 days of broiler chickens. The results showed as follows: the percentages of broiler chickens breast muscle and thigh muscle from mixed group were not significantly diferent to those of the CLA group and fish oil group (P>0.05). The broiler chicks from CLA group, fish oil group and mixed group had significantly lower abdominal fat percentages than that of soybean oil group (P<0.05). The crude fat content of breast muscle in fish oil group and mixed group was significantly lower than that of CLA group (P<0.05). The broilers from the CLA group and mixed diet group had significantly higher saturated fatty acid concentrations (P<0.01) and lower monounsaturated fatty acid concentrations (P<0.05) in both breast and thigh muscles than those fed the fish oil diet. The broilers from the fish oil group and mixed group had significantly higher n-3 fatty acid, especially C20:5, C22:5 and C22:6 concentrations in the breast and thigh muscle than those fed the CLA diet (P<0.01). There were no significant differences in C20:5, C22:5 and C22:6 concentrations of the breast and thigh muscle between fish oil group and mixed group (P>0.05). The broilers from the mixed diet group had significantly lower lipid peroxidation levels in both breast and thigh muscles than those fed the fish oil diet (P<0.05). These results suggest that dietary CLA and fish oil have some synergistic effects on lipid oxidative stability and n-3 fatty acids deposition in broiler chicks muscles.

Key words： conjugated linoleic acid; fish oil; broiler chicks; muscle; fatty acid composition; lipid peroxidation

Cite this article

LIU Yongxiang , LIU Yanli , JIANG Dongfeng , ZHU Kuanyou . Combination Effects of Conjugated Linoleic Acid and Fish Oil on Carcass Traits, Fatty Acid Composition and Lipid Peroxidation Status of Muscles of Male Broiler Chickens[J]. Chinese Journal of Animal Nutrition, 2015 , 27(8) : 2517 -2526 . DOI: 10.3969/j.issn.1006-267x.2015.08.025

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