Research On Animal Production

  An experiment was conducted to investigate the effects of dietary conjugated linoleic acid (CLA) and fish oil (n-3 rich) on the performance and fatty acid profile of breast and thigh tissues in broiler chickens. The dietary fats were included in the experimental diets at 7% for single fats and 3.5% + 3.5% of the dual mix of Luta CLA 60 and fish oil. The results of the present study showed that it is possible to enrich the broiler chicken meat with both the CLA and n-3 fatty acids. The diets containing 7% fish oil or 7% Luta CLA 60 supplement adversely affected the growth rate, carcass yield. The chickens fed the diet containing 3.5% fish oil + 3.5% Luta CLA 60 had an acceptable performance and noteworthy levels of valuable compounds, CLA and n-3 fatty acid, it seems that the enrichment procedure was more effective in the thigh than the breast. The findings of this study showed that the CLA supplement increased the CLA concentration in the breast and thigh tissues in a range of 161-163 and 207-219 per 100 g meat, respectively. This means that a 250 g meal of this enriched chicken meat can meet almost 25% of the daily CLA requirement of an adult human which considerably is higher than the normal CLA content of chicken meat.