اثرات متابولیکی اسیدهای لینولئیک کونژوگه (CLA) در مرغ: مرور منابع

Subject Areas : Camel

م. رویان ¹ , ب. نویدشاد ²

1 - Department of Animal Biotechnology, Agricultural Biotechnology Research Institute (ABRI), Rasht, Iran
2 - Department of Animal Science, University of Mohaghegh Ardabili, Ardabil, Iran

Received: 2014-04-27 Accepted : 2014-06-30 Published : 2015-09-01

Keywords: جوجه گوشتی, بیان ژن, اسید لینولئیک کونژوگه, متابولیسم لیپید,

Abstract :

اسیدهای لینولئیک کونژوگه (CLA) اجزای طبیعی گوشت و فرآورده‌های شیری نشخوارکنندگان هستند که از بیوهیدروژناسیون باکتریایی در شکمبه منشاء می­گیرند. مکمل CLA افزایش فواید سلامتی غذاهای با منشاء حیوانی را در پی دارد. گزارش‌های ثابت شده‌ای از اثرات CLA جیره بر بازدهی تولیدی مرغ در دست است، با این وجود، اکثر گزارشات پیشین به اثرات ضد-لیپدسازی CLA اشاره دارند. جیره­های غذایی می­تواند به گونه­ای تنظیم گردند که غلظت اسیدهای چرب n-3 در گوشت مرغ را توسط مصرف چربیهای n-3 به عنوان جایگزینی برای اجزای جیره‌ای غنی از اسیدهای چرب n-6‌، افزایش دهند. بوی نامطلوب و احتمال ایجاد فساد اکسیداتیو طی نگهداری گوشت به سطوح بالای اسیدهای چرب n-3  در جیره­های طیور نسبت داده شده است. یک شیوه پیشنهاد شده برای افزایش غلظت اسیدهای چرب n-3 و کاهش نسبت n-6/n-3 در گوشت، استفاده از اسید لینولئیک کونژوگه در جیره­ها است. این مقاله به مرور نکات اصلی اثرات متابولیکی CLA در مرغ می­پردازد.

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