PulseExploreJournal ClubDebatesTrendingResearchersJournals
Instagram
HomeExploreJournal ClubTrending
Synapse
⌘+K
Synapse
May 15, 2026Journal of Agricultural and Food Chemistry0 citations

Effects of Dietary Conjugated Linoleic Acid on the Growth Performance of Fattening Broiler Duck and the Properties of Its Dry-Cured Products

View Full Paper
JFJun FengSLSuhong LiXLX G Li

Key Points

  • This research aims to assess the impact of dietary conjugated linoleic acid (CLA) on the growth performance of broiler ducks and the quality of their dry-cured products.
  • Broiler ducks were supplemented with CLA during a fattening phase.
  • The study evaluated growth performance metrics and the properties of resulting dry-cured products.
  • Analysis included measurement of CLA content and lipid oxidation levels in dried meats.
  • Supplementing with CLA improved growth performance metrics without impairing product quality.
  • No significant changes in CLA content were observed in dry-cured products post-processing.
  • Lipid oxidation and shelf life remained unaffected by dietary CLA.

Abstract

reduced with the supplementation of CLA. Processing broiler ducks into dry-cured products resulted in no significant change in the CLA content. Additionally, CLA had no notable influence on the lipid oxidation or shelf life of dry-cured ducks. These findings indicate that dietary CLA does not impair dry-cured duck quality, supporting the development of functional CLA-enriched meat products.

Ask AI
Helpful
Bookmark
Share
View Full Paper

Cite This Study

Feng et al. (2026) studied this question.

synapsesocial.com/papers/6a06b95be7dec685947ac003https://doi.org/10.1021/acs.jafc.6c02008
Ask AI
Helpful
Bookmark
Share
View Full Paper