The Metabolic Effects of Conjugated Linoleic Acids (CLA) in Chickens: A Review

محورهای موضوعی : Camel

م. رویان ¹ (Department of Animal Biotechnology, Agricultural Biotechnology Research Institute (ABRI), Rasht, Iran)
ب. نویدشاد ² (Department of Animal Science, University of Mohaghegh Ardabili, Ardabil, Iran)

تاریخ دریافت : 1393/02/07 تاریخ پذیرش : 1393/04/09 تاریخ انتشار : 1394/06/10

کلید واژه: Gene expression, conjugated linoleic acid, chickens, lipid metabolism,

چکیده مقاله :

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 animal-derived 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. Off-flavors 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.

چکیده انگلیسی:

اسیدهای لینولئیک کونژوگه (CLA) اجزای طبیعی گوشت و فرآورده‌های شیری نشخوارکنندگان هستند که از بیوهیدروژناسیون باکتریایی در شکمبه منشاء می­گیرند. مکمل CLA افزایش فواید سلامتی غذاهای با منشاء حیوانی را در پی دارد. گزارش‌های ثابت شده‌ای از اثرات CLA جیره بر بازدهی تولیدی مرغ در دست است، با این وجود، اکثر گزارشات پیشین به اثرات ضد-لیپدسازی CLA اشاره دارند. جیره­های غذایی می­تواند به گونه­ای تنظیم گردند که غلظت اسیدهای چرب n-3 در گوشت مرغ را توسط مصرف چربیهای n-3 به عنوان جایگزینی برای اجزای جیره‌ای غنی از اسیدهای چرب n-6‌، افزایش دهند. بوی نامطلوب و احتمال ایجاد فساد اکسیداتیو طی نگهداری گوشت به سطوح بالای اسیدهای چرب n-3  در جیره­های طیور نسبت داده شده است. یک شیوه پیشنهاد شده برای افزایش غلظت اسیدهای چرب n-3 و کاهش نسبت n-6/n-3 در گوشت، استفاده از اسید لینولئیک کونژوگه در جیره­ها است. این مقاله به مرور نکات اصلی اثرات متابولیکی CLA در مرغ می­پردازد.

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