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Meat and meat products are important sources of protein, essential amino acids, fat, vitamins, minerals and other nutrients. However, consumers in many countries consider meat and meat products as unfavourable for health. In recent years, much attention has been paid to develop nutritional strategies that improve the functional value of meat and meat products (Rozbicka-Wieczorek et al., 2012, 2014; Białek et al., 2017). Generally, people look for healthier meat with reduced level of cholesterol, fat, decreased contents of nitrite and sodium chloride as well as enhanced composition of fatty acid profile (Arihara, 2006) which should have also healthpromoting properties. One of bioactive compounds of animal origin is conjugated linoleic acid (CLA). CLA, initially classified as an anticancerogenic compound in extracts of grilled beef, is a collective term describing a mixture of geometric and positional isomers of linoleic acid, which have two conjugated double bonds located at positions 7,9-, 8,10-, 9,11-, 10,12or 11,13in the fatty acid chain. Among all isomers, the trans-10,cis-12 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. Received: 17 February 2017 Revised: 28 April 2017 Accepted: 17 August 2017

Effect of dietary conjugated linoleic acid (CLA) and thermal processing on fatty acid composition of enriched chicken meat