ORIGINAL PAPER
Effect of dietary conjugated linoleic acid (CLA)
and thermal processing on fatty acid composition
of enriched chicken meat
1
University of Agriculture in Krakow, Faculty of Food Technology, Department of Human Nutrition
Balicka 122, 30-149 Kraków, Poland
2
The National Research Institute of Animal Production, Department of Animal Nutrition and Feed Sciences, Krakowska 1, 32-083 Balice, Poland
Publication date: 2017-09-07
Corresponding author
M. Franczyk-Żarów
University of Agriculture in Krakow, Faculty of Food Technology, Department of Human Nutrition Balicka 122, 30-149 Kraków, Poland
University of Agriculture in Krakow, Faculty of Food Technology, Department of Human Nutrition Balicka 122, 30-149 Kraków, Poland
J. Anim. Feed Sci. 2017;26(3):236-246
KEYWORDS
TOPICS
ABSTRACT
The objective of this study was to evaluate the effect of conjugated
linoleic acid (CLA) and thermal processing on chicken meat. The experiment was
performed on forty eight 26-week old Isa Brown chickens randomly allocated to
two (0.00% vs 0.75% CLA) dietary treatments. Breast muscles and thighs were
thermally processed by the cooking techniques: boiling, roasting and frying.
The fatty acid composition was determined in both chicken breast and thigh
samples. Cooking losses and, consequently, total lipids, increased directly along
with following cooking methods: frying > roasting > boiling. Regardless the CLA
supplementation, the dry matter and total fat contents were unchanged in raw
chicken meat. During processing, the contribution of fatty acids (g · 100 g−1 of
total fatty acids) was changing. Regardless the CLA supplementation, the fatty
acid content (mg · 100 g−1 meat) was unchanged in raw meat. The amounts
of total saturated, monounsaturated and polyunsaturated fatty acids were
significantly increased after frying and roasting. Considering the CLA content in
the thermally processed meat, it was shown that roasting is the most favourable
process, and the amounts of CLA-isomers in thigh were above 3-fold higher
than in breast meat. Thus, CLA-enriched chicken roasted thigh seems to be the
valuable source of CLA isomers for humans.
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CITATIONS (1):
1.
Effects of Dietary Conjugated Linoleic Acid and Selected Vegetable Oils or Vitamin E on Fatty Acid Composition of Hen Egg Yolks
Magdalena Franczyk-Żarów, Beata Szymczyk, Renata Kostogrys
Annals of Animal Science
Magdalena Franczyk-Żarów, Beata Szymczyk, Renata Kostogrys
Annals of Animal Science
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