Effect of Dietary Conjugated Linoleic Acid on Growth Performance, Carcass Characteristics and Muscular Fatty Acid Composition in Broiler

This study was conducted to determine the effects of dietary supplementation with conjugated linoleic acid (CLA) feeding levels (0, 0.5, 1.0, 1.5, and 2.0%) on the carcass characteristics. growth performance, Serum cholesterol, and fatty acid in thigh of chicken meat. Two hundred broiler (Arbor Acre Broiler. male) were randomly assigned to five groups and were fed for five weeks and slaughtered. Thigh muscle was used for determining fatty acid composition. There was no significant difference in growth performance. such as weight gain. Iced intake and feed conversion by CLA levels. Among carcass characteristics, percentage of carcass, thigh, breast, and drumstick was not influenced by the dietary CLA levels, but abdominal fat was significantly reduced with the increased CLA amount in the broilers diets (p<0.05). Higher CLA levels increased HDL-C and reduced total cholesterol and LDL-C (p<0.05). As the dietary CLA levels increased. muscular palmitic acid (saturated fatty acid) levels was increased. but the rates of oleic acid. linoleic acid, and arachidonic acid (unsaturated fatty acid) were decreased. In addition, CLA isomers were linearly increased with the increase in dietary CLA levels (p<0.05). As a conclusion. 2% of CLA feeding is possible to maximize accumulation of CLA in meat, but changes in fatty acid composition is not profitable. Therefore. 1% of CLA feeding is considered to be proper for accumulation of CLA and minimization of the change in fatty acid.