TY  - JOUR
T1  - Effects of Semi Replacement of Dietary Olive Oil and Corn Oil with Conjugated Linoleic Acid (CLA) on Broiler Performance, Serum Lipoprotein Levels, Fatty Acid Composition in Muscles and Meat Quality During Refrigerated Storage
AU - , Canan Bolukba AU - , M. Kuddusi Erhan 
JO  - Journal of Animal and Veterinary Advances
VL  - 6
IS  - 2
SP  - 262
EP  - 266
PY  - 2007
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2007.262.266
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2007.262.266
KW  - Conjugated linoleic acid
KW  -olive oil
KW  -TBARS
KW  -fatty acid composition
KW  -serum lipoprotein
AB  - The effects of semi replacement of dietary Olive Oil (OO) and Corn Oil (CO) with Conjugated Linoleic Acid (CLA) on performance parameters, carcass composition, lipid oxidation and fatty acid compositions of thigh and breast tissues and serum lipoprotein in broiler chickens were investigated. One-day-old (n=160) Ross 308 broilers were fed with one of the five diets containing 3 % CLA source (2.4 % CLA); 3 % OO; 3 % CO; 1.5 % OO+1.5 % CLA source (1.2 % CLA) and 1.5 % CO+ 1.5 % CLA source (1.2 % CLA).  The highest weight gain was obtained among birds fed with 1.5 % OO + 1.5% CLA. Thiobarbituric Acid Reactive Substances (TBARS) were significantly influenced by the dietary CLA, olive oil and storage. The CLA supplementation adversely effected the fatty acid composition of the muscles by increasing Saturated Fatty Acids (SFA) and Polyunsaturated Fatty Acids (PUFA) proportions at the expense of Monounsaturated Fatty Acids (MUFA). However olive oil and semi replacement with CLA increased MUFA and caused a decrease in LDL-C without reducing HDL-C. The oxidative stability of muscle tissue was also improved by conjugated linoleic acid supplementation (3% CLA), olive oil and especially OO+CLA and this may favorably influence meat.
ER  -