The Metabolic Effects of Conjugated Linoleic Acids (CLA) in Chickens: A Review
Year: 2015
Type: review
Abstract: Conjugated linoleic acids (CLA) are natural constituents of meat and dairy products from ruminants, originating from bacterial biohydrogenation in the rumen. CLA supplementation increases the health benefits of animalderived foods. There are inconsistent reports of the effects of dietary CLA on chicken’s performance; however, the majority of previous reports cite anti-lipogenic effects of CLA. Diets could be formulated to increase n-3 fatty acid (FA) concentration in chicken meat by feeding n-3 FAs as a replacement for n-6 FA rich ingredients. Offflavors and the chances of oxidative deterioration during storage of meat have been attributed to highn-3 FA levels in poultry diets. An approach to increase the n-3 FA content and decrease the n-6/n-3 FAs ratio in meat, using conjugated linoleic acid in diets, has been suggested. This review deals with the main topics of CLA metabolic effects in chickens.
Authors: Maryam Royan, Bahman Navidshad
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W2206883761