2. Micro-organisms were grown anaerobically in MRS broth, and 106 CFU/ml of bacteria were administered orally to mixed-sex, 1-d-old broiler chickens weekly for 4 weeks and to 23-week-old layer hens weekly for 6 weeks.
3. The 4 strains were evaluated for their effects on synthesis of CLA in hen eggs and broiler meat cuts.
4. Administration of pure Lactobacillus and isolated L. reuteri strains from camel, cattle, goat and sheep led to significantly increased CLA concentrations of 0.2–1.2 mg/g of fat in eggs and 0.3–1.88 mg/g of fat in broiler chicken flesh homogenates of leg, thigh and breast.
5. These data demonstrate that lactic acid bacteria of animal origin (L. reuteri) significantly enhanced CLA synthesis in both eggs and broiler meat cuts. 相似文献