Effect of adding different levels of Conjugated Linoleic Acid (CLA) to the diet in some biochemical characteristics for broiler and indicator of meat oxidant | ||
| Al-Anbar Journal of Veterinary Sciences | ||
| Article 1, Volume 8, Issue 1, June 2015, Pages 15-23 | ||
| Authors | ||
| L. K. Al-Bandr; A. A. Qasim | ||
| Abstract | ||
| This study was carried out at Poultry Research Station, Office of Agricultural Research, Ministry of Agriculture for the period from 27 September 2014 to 9 November 2014 to evaluated the Supplementation of different levels of Conjugated Linoleic Acid (CLA) on some biochemical characteristics of serum and indicators of oxidation of fat in meat. 480 chick (Ross-308) one day old were randomly distributed to four dietary treatments from 0-42 days of age with 3 replicates/ treatment (40 bird/ replicate). Experimental treatments were as follow T1 (Control diet) without supplement, T2, T3 and T4 Supplementing (1, 1.5, 2 g CLA /kg diet) respectively. The results showed significantly increased (P≤0.05) in total protein for blood serum in treatments T2 and T4 that has been added (1 and 2.0 g) of CLA respectively into diets compared with control treatment, also globulin concentration has a significantly increased (P≤0.05) in all treatments with CLA added into diets in comparison with control treatment. While the results showed has significant decreased (P≤0.05) for blood serum Cholesterol in T3 and T4 treatments and the concentration of triglycerides for birds fed with all level of CLA has significantly decreased (P≤0.05) in compared with control treatment. In addition, LDL has significantly decreased (P≤0.05) in birds which 2 g/ k.g feed of CLA was added into diets in comparison with control treatment. Moreover, the results have shown that the addition of CLA acid at all levels led to a significant decrease (P≤0.01) at a concentration of Malondialdehyde (MDA) in meat compared with the control treatment within a period of 60 days of storage. Moreover, decreased significantly (P≤0.01) peroxide value excelled as T4 treatment in comparison with control. The addition acid CLA at all levels to broiler chickens diets led to a significant decrease (P≤0.01) in the percentage of free fatty acids in the meat freezer and stored for 60 days, compared with the control treatment. We conclude from this study the possibility of adding Conjugated linoleic acid CLA to feed level of 1.5 and 2 g/ kg feed to get a positive improvement in the biochemical characteristics of serum and increase the storage of meat without deteriorating quality | ||
| Keywords | ||
| broiler; Linoleic acid; biochemical characteristics | ||
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