نقش چربی جیره در تولید گوشت مرغ به عنوان یک غذای سودمند برای سلامتی: یک مقاله مروری
Subject Areas : Camel
M. Royan
1
(Department of Genomics and Animal, Agricultural Biotechnology Research Institute (ABRI), Rasht, Iran)
B. Navidshad
2
(Department of Animal Science, University of Mohaghegh Ardabili, Ardabil, Iran)
A. Akhlaghi
3
(Department of Animal Science, Faculty of Agriculture, Shiraz University, Shiraz, Iran)
Keywords: CLA, غنی سازی, گوشت مرغ, اسیدهای چرب با چند پبوند دوگانه خانواده n‐3,
Abstract :
تولید گوشت مرغ شاخهای با اهمیت از صنایع غذایی محسوب میشود. عموماً هدف پرورش دهندگان مرغ گوشتی تولید پرندههایی با وزن بدن و ضریب تبدیل غذایی مطلوب است. با این وجود، پیشرفت‌های اخیر باعث گردیده است که پارامترهای دیگری نظیر ذخیره چربی بدنی کمتر و بهبود ترکیبات مغذی محصولات مطابق با نیازهای مصرف کنندگان نیز مورد توجه قرار گیرند. امروزه، توجه ویژهای معطوف به طراحی و غنی سازی غذاهایی تحت عنوان غذاهای سودمند شده است که دارای اثرات مفیدی بر سلامت انسان هستند. در تعریف، غذاهای سودمند حاوی مواد مغذی ویژه و یا ترکیباتی غیر مغذی هستند که وراء اثرات غذایی شناخته شده، اثراتی مطلوب بر سلامتی انسان ایجاد مینمایند. ترکیبات مختلفی در غذاها وجود دارند که سلامت مصرف کننده را بهبود میبخشند. در بین آنها، اسیدهای چرب با چند پیوند دوگانه (PUFAs از خانواده های n-6 و n-3) و اسید لینولئیک کونژوگه (CLA) از مهمترین ترکیبات لیپیدی سودمند و فعال زیستی محسوب میشوند. گوشت مرغ یک هدف معمول دستکاری‌های تغذیهای بوده است زیرا اسیدهای چرب جیره که از روده کوچک جذب میگردند مستقیماً وارد لیپیدهای بافت میشوند. مقاله حاضر تلاش دارد به مرور یافتههای اخیر در مورد غنی سازی گوشت مرغ با استفاده از چربی جیره بپردازد.
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