The effects of conjugated linoleic acid (CLA) enrichment on lipid oxidation, the fatty acid profile, physico-chemical, sensory and microbiological features of sucuk were investigated. The control sucuk did not contain CLA, however, other groups contained 0.5 %, 1 %, 1.5 %, 2 %, 2.5 %, and 3 % CLA, respectively. The results indicated that CLA concentration was increased in sucuk with CLA addition ( p < 0.05). CLA concentration decreased ( p < 0.05) during the fermentation period, but did not alter during the storage. Lipid oxidation gradually increased with the increasing of storage in all treatments ( p < 0.05). However, addition of CLA decreased lipid oxidation compared to control ( p < 0.05). With regard to color, higher L* values were observed in 2 % CLA treatment group compared to other treatments during storage ( p < 0.05). Moreover, CLA addition resulted in increased a* values in sucuk ( p < 0.05). With the addition of CLA, saturated fatty acids in sucuk decreased and poly-unsaturated fatty acids and conjugated linoleic acids increased ( p < 0.05).