The present experiment was conducted to investigate the combination effects of dietary conjugated linoleic acid and fish oil on the carcass traits, the fatty acid composition and lipid peroxidation status of muscles of male broiler chickens. A total of 120 twenty one-day-old Arbor Acres male broiler chickens were randomly assigned to four dietary groups: 2% soybean oil diet, 2% CLA diet, 2% fish oil diet and mixed diet ( 1%CLA+1% fish oil) . There were 6 replicates per group and 5 chickens per replicate. Muscle samples were col-lected at the 42 days of broiler chickens. The results showed as follows: the percentages of broiler chickens breast muscle and thigh muscle from mixed group were not significantly diferent to those of the CLA group and fish oil group ( P>0.05) . The broiler chicks from CLA group, fish oil group and mixed group had significantly lower abdominal fat percentages than that of soybean oil group ( P<0.05) . The crude fat content of breast mus-cle in fish oil group and mixed group was significantly lower than that of CLA group ( P<0.05) . The broilers from the CLA group and mixed diet group had significantly higher saturated fatty acid concentrations ( P<0.01) and lower monounsaturated fatty acid concentrations ( P<0.05) in both breast and thigh muscles than those fed the fish oil diet. The broilers from the fish oil group and mixed group had significantly higher n-3 fat-ty acid, especially C20∶5, C22∶5 and C22∶6 concentrations in the breast and thigh muscle than those fed the CLA diet ( P<0.01) . There were no significant differences in C20∶5, C22∶5 and C22∶6 concentrations of the breast and thigh muscle between fish oil group and mixed group ( P>0.05) . The broilers from the mixed diet group had significantly lower lipid peroxidation levels in both breast and thigh muscles than those fed the fish oil diet (P<0.05). These results suggest that dietary CLA and fish oil have some synergistic effects on lipid oxidative stability and n-3 fatty acids deposition in broiler chicks muscles.%本试验旨在研究饲粮中同时添加共轭亚油酸( CLA)和鱼油对雄性肉鸡屠体性状、肌肉脂肪酸组成和脂质过氧化状态的影响。120只21日龄雄性爱拔益加( AA)肉仔鸡随机分配到4个组：豆油组(2%)、CLA组(2%)、鱼油组(2%)和混合组(1%CLA+1%鱼油)。每个组6个重复，每个重复5只鸡。42日龄屠宰取样。试验结果如下：混合组肉仔鸡的胸肌率和腿肌率与CLA组和鱼油组没有显著差异(P>0.05)。 CLA组、鱼油组和混合组肉仔鸡的腹脂率显著低于豆油组(P<0.05)。鱼油组和混合组肉仔鸡胸肌中脂肪含量均显著低于 CLA 组(P<0.05)。CLA组和混合组肉仔鸡的胸肌和腿肌中饱和脂肪酸含量均极显著高于鱼油组(P<0.01)，单不饱和脂肪酸含量显著低于鱼油组( P<0.05)。鱼油组和混合组胸肌和腿肌中n-3多不饱和脂肪酸(n-3 PUFA)的含量，特别是C20∶5、C22∶5和C22∶6含量，均极显著高于CLA组(P<0.01)。肉仔鸡胸肌和腿肌中C20∶5、C22∶5和C22∶6的含量在鱼油组和混合组之间没有显著差异( P>0.05)。混合组肉仔鸡胸肌和腿肌的脂质过氧化水平均显著低于鱼油组( P<0.05)。结果表明， CLA和鱼油在肉仔鸡胸肌和腿肌的不饱和脂肪酸尤其是n-3 PUFA的沉积和脂质稳定性方面有一定的互补作用。
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