Conjugated linoleic acid in the diets of broiler chickens in different proportions of added amount of the KLA and the effect on quality of meat

In this study, the diets of Ross 308 broiler chicks were supplemented with different proportions of conjugated linoleic acid (CLA) . In this study the effect of the ration of CLA supplementation on meat quality in addition to the increase in the amount of CLA was investigated. From the first day trials of the 20s in groups of 80 chicks were fed in 4 different pane. The KLA has not been the contribution of the control group were given a standard broiler feed. . A total of 160 chicks were used in Study 2 was conducted in the form again.42. cutting end of the day for both groups from moisture, pH, total weight, color (L *, a *, b *) texture profile analysis (TPA), fat, fatty acid composition, cholesterol, cooking loss, and conjugated linoleic acid are measured.Findings of the investigations the ration increased as the rate differs in the KLA emerged. As expected, showed significant reductions in fat and cholesterol levels. Samples of the color, moisture and pH analysis, any statistically significant difference was seen from the analysis of the TPA hardness (N), a marked change in values has occurred. Samples of the cooking loss, cooking loss, analysis of findings from the ration reduced the contribution of the KLA. Samples, fatty acid composition was similar to the control group 1, 2 and 3 Differences between groups were not significant.Key Words: conjugated linoleic acid (CLA), broiler, feed ration, meat quality, poultry meat