HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Suksombat, W. Articles by Lounglawan, P. Search for Related Content PubMed PubMed Citation Articles by Suksombat, W. Articles by Lounglawan, P.

Effects of Conjugated Linoleic Acid Supplementation in Layer Diet on Fatty Acid Compositions of Egg Yolk and Layer Performances

School of Animal Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Muang, Nakhon Ratchasima 30000, Thailand

¹ Corresponding author: wisitpor{at}sut.ac.th

Conjugated linoleic acid (CLA) is a mixture of positional and geometric isomers of linoleic acid with conjugated double bonds. Conjugated linoleic acids have been reported to have a wide range of health-beneficial effects, including anticarcinogenic, antiatherogenic, anti-diabetic, and immune stimulatory effects. The objective of this study was to investigate the incorporation of CLA into eggs. Three hundred 27-wk-old layers were allocated to 5 dietary treatments (0, 1, 2, 3, and 4% CLA) with 5 replicates. The results of the study showed that average daily feed intakes were similar in all treatment groups, although hens fed with 4% CLA tended to consume less feed than other hens. Body weight gain and mortality rate were not significantly different (P > 0.05). Hens fed 4% dietary CLA had reduced egg, yolk, and albumen weights (P < 0.05). Yolk color significantly decreased as dietary CLA increased (P < 0.01). Shell thickness and Haugh units were not influenced by the dietary CLA. Concentrations of CLA and saturated fatty acids in egg yolk lipids increased as dietary CLA increased (P < 0.01), whereas concentrations of monounsaturated fatty acids and polyunsaturated fatty acids decreased as dietary CLA increased (P < 0.01). It can be concluded from the present experiments that increasing the amount of CLA fed to hens will increase the amount of CLA in egg yolk and that this increase is accompanied by a reduction in the amount of yolk polyunsaturated fatty acids but an increase in yolk saturated fatty acids. Egg size, yolk weight, and Roche-fan determined yolk color significantly decreased at the highest level of CLA supplementation.

Key Words: conjugated linoleic acid • egg yolk • fatty acid • layer • egg quality

This article has been cited by other articles:

				J. D. Yin, X. G. Shang, D. F. Li, F. L. Wang, Y. F. Guan, and Z. Y. Wang Effects of Dietary Conjugated Linoleic Acid on the Fatty Acid Profile and Cholesterol Content of Egg Yolks from Different Breeds of Layers Poult. Sci., February 1, 2008; 87(2): 284 - 290. [Abstract] [Full Text] [PDF]

				G. Cherian, D. Gonzalez, K. S. Ryu, and M. P. Goeger Long-Term Feeding of Conjugated Linoleic Acid and Fish Oil to Laying Hens: Effects on Hepatic Histopathology, Egg Quality, and Lipid Components J. Appl. Poult. Res., January 1, 2007; 16(3): 420 - 428. [Abstract] [Full Text] [PDF]