scholarly journals Oxidative stability and total lipids on thigh and breast meat of broilers fed diets with two fat sources and supplemented with conjugated linoleic acid

LWT ◽  
2006 ◽  
Vol 39 (7) ◽  
pp. 717-723 ◽  
Author(s):  
S.F. Zanini ◽  
G.L. Colnago ◽  
M.R. Bastos ◽  
B.M.S. Pessotti ◽  
F.P. Casagrande ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Oxidative Stability ◽  
Conjugated Linoleic Acid ◽  
Total Lipids ◽  
Breast Meat

scholarly journals Manipulation of the fatty acids composition of poultry meat and giblets by dietary inclusion of two oil sources and conjugated linoleic acid

2008 ◽  
Vol 60 (6) ◽  
pp. 1388-1398 ◽  
Author(s):  
S.F. Zanini ◽  
E. Vicente ◽  
G.L. Colnago ◽  
B.M.S. Pessotti ◽  
M.A. Silva
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Canola Oil ◽  
Broiler Chickens ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Monounsaturated Fatty Acids ◽  
Poultry Meat ◽  
Breast Meat

The effect of dietary conjugated linoleic acid (CLA) in association with two vegetable oil sources on the fatty acids of meat and giblets of broiler chickens was evaluated. Two hundred 21-day-old broiler chickens were distributed in a completely randomized factorial design 2 x 5 (two oil sources, soybean or canola oil; and five levels of CLA, 0.0, 2.5, 5.0, 7.5, and 10.0g/kg). The addition of CLA to the diet resulted in an increase (P<0.05) in CLA deposition in the analyzed tissues. CLA supplementation also reduced (P<0.05) the rate of polyunsaturated to saturated fatty acids in thigh, breast, heart, and gizzard. There was interaction of CLA x oil source (P<0.05). The intake of soybean oil, associated with increasing CLA, resulted in an increase in lipid deposition in edible portions as observed by an increase in the overall content of fatty acids, including CLA, while the use of canola oil, associated with increasing CLA in the diet, resulted in a decrease in lipid content in edible portions, specifically regarding that of saturated fat (P<0.05) in breast meat and liver and in the content of monounsaturated fatty acids (P<0.05) in thigh, breast, liver, and gizzard.

PRODUCTION AND OXIDATIVE STABILITY OF A SOYBEAN OIL CONTAINING CONJUGATED LINOLEIC ACID PRODUCED BY LIPASE CATALYSIS

2011 ◽  
Vol 35 (6) ◽  
pp. 1612-1618 ◽  
Author(s):  
BO YANG ◽  
WEIFEI WANG ◽  
FANKUI ZENG ◽  
TIE LI ◽  
YONGHUA WANG ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Soybean Oil ◽  
Oxidative Stability ◽  
Conjugated Linoleic Acid ◽  
Lipase Catalysis
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