사료내 Conjugated Linoleic Acid 첨가수준이 육계의 생산성, 도체특성 및 근내 지방산 조성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 김영직 김병기 윤용범
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제4호, 451~456쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.10.31

영문 초록

This study was conducted to determine the effects of dietary supplementation with conjugated linoleic acid (CLA) feeding levels (0, 0.5, 1.0, 1.5, and 2.0%) on the carcass characteristics, growth performance, serum cholesterol, and fatty acid in thigh of chicken meat. Two hundred broiler (Arbor Acre Broiler, male) were randomly assigned to five groups and were fed for five weeks and slaughtered. Thigh muscle was used for determining fatty acid composition. There was no significant difference in growth performance, such as weight gain, feed intake and feed conversion by CLA levels. Among carcass characteristics, percentage of carcass, thigh, breast, and drumstick was not influenced by the dietary CLA levels, but abdominal fat was significantly reduced with the increased CLA amount in the broilers diets (p

키워드

conjugated Linoleic acid growth performance cholesterol fatty acid broiler