Effects of dietary conjugated linoleic acid on lipid peroxidation in breast and thigh muscles of broiler chickens

Abstract

Liu Y., Tang G., Yang J., Li W. (2017): Effects of dietary conjugated linoleic acid on lipid peroxidation in breast and thigh muscles of broiler chickens. Czech J. Anim. Sci., 62, 331-338.The effect of dietary supplementation with conjugated linoleic acid (CLA) on lipid peroxidation in the breast muscles (Pectoralis major and Pectoralis minor) and thigh muscles of broiler chickens was investigated. A total of ninety-six 21-day-old Arbor Acres male broiler chickens were assigned to 2 dietary treatments (0 and 1.5% CLA) with 8 replicates per 6 chickens each. The left breast and thigh muscles of broiler chickens were excised on day 42. The broilers receiving the CLA diet exhibited lower malondialdehyde content and reactive oxygen species production (P < 0.01) in the breast and thigh muscles than the broilers receiving the control diet. After the dietary CLA supplementation, the glutathione (GSH) content in the breast and thigh muscles of the broiler chickens fed the CLA diet increased by 21.89 and 21.56%, respectively (P < 0.05) while the γ-glutamylcysteine synthetase（γ-GCS）activity increased by 28.57 and 25.80% (P < 0.05), respectively. Dietary CLA significantly increased the CLA content (P < 0.01) and saturated fatty acid content (P < 0.05), and decreased the monounsaturated fatty acid content (P < 0.01) in the breast and thigh muscles. These results showed that dietary CLA may decrease the lipid peroxidation level in the breast and thigh muscles of broiler chickens perhaps through increasing the γ-GCS activity to induce GSH synthesis and changing the fatty acid composition to increase oxidative stability.

Analysis of the Fatty Acid Profile of the Tissues of Hunted Mallard Ducks (Anas platyrhynchos L.) from Poland

“…[ 27 , 28 , 38 ] noted a higher average PUFA level in the breast muscles of mallards than in the present study. In other breeds and species of poultry [ 32 , 33 , 39 , 40 ], a lower PUFA level was shown in these muscles, which may have been due to differences in the birds’ diet as well as to genotypic differences. The PUFA concentration in the leg muscles of mallards ranged from 20.43% to 23.91%.…”

High-energy diet does not overcome the negative impact of conjugated linoleic acid on young broiler performance

“…PPARs are nuclear transcription factors that play a central role in the storage and catabolism of fatty acids. CLA is a known ligand for the PPARs and forms a co-activator complex with PPAR, which is associated with the transcription of genes related to the differentiation of adipocytes, lipolysis (β-oxidation), mitochondrial biogenesis, and insulin sensitivity (Tavares, Hirata, & Hirata, 2007;Liu, Tang, Yang, & Li, 2017).…”

Et Kalitesi ve Hayvan Besleme arasındaki İlişkiler

“…Studies have been carried out on marbling fat composition and its implications for human health since long time (De la Fuente et al, 2009). Health experts (World Health Organization and the Food and Agriculture Organisation) suggest to reduce the consumption of saturated fatty acids (SFA) and to increase the consumption of polyunsaturated fatty acids (PUFA), especially n-3 fatty acids consumption (Liu et al, 2017;Joy et al, 2012). Ruminant meat fat is not considered to be healthy for people due to its high SFA and low PUFA content.…”

“…However, these fats are one of the major dietary sources of CLA, which is presumed to be a healthy fatty acid. CLA is a group of positional and geometric isomers of the conjugated double bond of linoleic acid (Liu et al, 2017). The fat in beef meat is found as membrane lipids (as phospholipids), as intermuscular fat (between the muscles, INTMF), as intramuscular fat (IMF, fat within muscles), and as subcutaneous fat (SF).…”

“…The serum concentration of leptin was significantly associated with carcass composition (marbling, back fat depth, and kidney, pelvic, heart fat) and quality grade in Bos Taurus steers and heifers (Roh et al, 2016). Modifications to change the CLA content of meat CLA occurs as a by-product during biohydrogenation of linoleic acid or by the action of trans-vaccenic acid (C18: 1 trans-11) Δ9 desaturase in the body (Liu et al, 2017). Physiologically, Cis-9, trans-11 and trans-10, cis-12 are the major isomers.…”