Effect of Conjugated Linoleic Acid (CLA) on Moisture and Fat Content and Sensory Characteristics of Meat in Broiler Chickens

This study was carried out to syrvey the effects of conjugated linoleic acid (CLA) on chicken meat traits and sensory characteristics. The fat sources of five experimental treatments were: 7% soybean oil, 7% CLA, 3.5% soybean oil + 3.5% CLA; 10% palm oil; and a control fat free diet. These diets were used at grower (11-28 d) and finisher (29-42) periods. The Study was carried out as a compeletly randomized design with 5 treatments, four replicate consisted of 15 mixed sex chicks (Ross 308). At first 10 days of experiment all the chickens used a basal fat free diet. The results showed that, dietary fat type didn’t have significant effect on chicken meat taste. unexpectfully, diets containing CLA didn’t decreas abdominal fat pad, although reduced the chicken meat interior fat. Using CLA especially at 7% level adversely affected some physical aspects of meat like juicy, firmness and ease of chewing. Nonetheless, it seems that there is no direct relationship between dietary CLA level and chicken meat crude fat reduction, because the lower dietary CLA concentration resulted to more significant reduction of fat.