Egg components, total fat, and fatty acid content of specialty eggs were compared. One dozen eggs were collected and analyzed from each of five different brands from hens fed a diet free of animal fat (SP1), certified organic free-range brown eggs (SP2), uncaged unmedicated brown eggs (SP3), cage-free vegetarian diet brown eggs (SP4), or naturally nested uncaged (SP5). Regular white-shelled eggs were the control. A significant (P < 0.05) difference was observed in the egg components and fatty acid content in different brands. The percentage of yolk was lower (P < 0.05) in SP2 and SP4 with a concomitant increase (P < 0.05) in the percentage of white. The percentage of shell was lower (P < 0.05) in SP4 and SP5. The total edible portion was greater in SP4 and SP5. The yolk:white ratio was greater (P < 0.05) in SP3. The total lipid content was lower in SP4 eggs. The content of palmitic (C16:0), stearic (C18:0), and total saturated fatty acids were lower (P < 0.05) in SP1. No difference was observed in the content of palmitoleic (C16:1), oleic (C18:1), or total monounsaturated fatty acids. The content of n-3 fatty acids in SP2, SP4, and SP5 were similar to control eggs. The ratio of total n-6:n-3 polyunsaturated fatty acids ranged from 39.2 for SP5 to 11.5 for SP1 (P < 0.05). No difference was observed in the total polyunsaturated fatty acid content of eggs (P > 0.05).

The effect of dietary CLA along with n-3 PUFA on yolk FA profile and hepatic lipid accumulation was investigated. Laying hens (n = 40) were randomly assigned to four experimental diets containing 0, 0.5, 1.0, or 2.0% CLA. Menhaden oil was used as the source of n-3 PUFA. Dietary CLA did not affect the total lipid content of egg yolk (P > 0.05). The amounts of CLA isomers (cis-9 trans-11, trans-10 cis-12) in the egg yolk were proportional to the levels of CLA in the diet (P < 0.05). The total CLA content in the egg yolk was 0, 0.97, 2.4, and 5.3 wt%, respectively (P < 0.05). Addition of CLA resulted in an increase in saturated FA (P < 0.05) with a concomitant reduction in monounsaturated FA (P < 0.05) in the yolk, liver, abdominal fat, breast, and thigh muscle. No difference in saturated and monounsaturated FA content in heart and spleen tissue was noted. Dietary CLA at all concentrations resulted in an increase (P < 0.05) in the total number of fat vacuoles and lipid infiltration in hepatocytes. The number of cells with 75% or higher lipid vacuolation in the cytoplasm was also increased (P < 0.05) by 2.0% CLA. Dietary CLA at 0.5% levels resulted in an increase (P < 0.05) in the total lipid content of hepatic tissue. The total lipid content in leg muscle was lower (P < 0.05) in CLA-fed birds. However, no effect of CLA on lipid content of breast muscle, heart, spleen and adipose tissue was observed (P > 0.05). The current study used CLA in a FFA form. The effects of using CLA in other form such as TG on avian hepatic tissue need to be investigated.