Effect of Dietary Supplementation with Conjugated Linoleic Acid, with Oleic, Linoleic, or Linolenic Acid, on Egg Quality Characteristics and Fat Accumulation in the Egg Yolk

Abstract

The effects of conjugated linoleic acid (CLA) with other fatty acids on the fatty acid composition of egg yolk and on egg quality characteristics were studied in 5 groups: 1) CLA 0% (control), 2) CLA 2%, 3) CLA 2%+oleic acid (OA) 2% (CLA+OA), 4) CLA 2%+linoleic acid (LA) 2% (CLA+LA), and 5) CLA 2%+alpha-linolenic acid (LNA) 2% (CLA+LNA). Some parameters of egg quality such as shell thickness, shell strength, yolk color, yolk index, egg diameter, and Haugh units were aggravated when CLA was fed alone, but the quality was improved when CLA was combined with some other fatty acids. The egg production rate, which was decreased by feeding CLA alone, was improved by co-supplementation with LA or OA. An increase in CLA content was observed in all the dietary groups fed CLA for 2 wk. Feeding hens with CLA+LNA led to a linear increase in CLA content in the egg yolk after the fourth week of the feeding trial. Egg yolks from hens given CLA had considerably higher amounts of saturated fatty acids and lower amounts of monounsaturated fatty acids than egg yolks from the control group. The pattern of change in CLA concentration during the feeding trial was similar to the level of C18:0, which was inversely correlated with the level of C18:1. The unsaturated fatty acid co-supplementation strategy applied in this study offers insight into the mechanism of CLA accumulation in the egg yolk without apparent adverse effects on egg quality and egg production.

Manipulation of the fatty acids composition of poultry meat and giblets by dietary inclusion of two oil sources and conjugated linoleic acid

“…Increasing levels of CLA in the diet produced a linear reduction (P<0.05) in the levels of monounsaturated fatty acids in thigh meat (Ŷ = 17.48 -0.49x, R 2 = 0.93) and an increase (P<0.05) in saturated fat in the thigh meat (Table 4) and gizzard (Table 8), which agree with a previous report (Kim et al, 2007). However, in the present study, the increase (P<0.05) in the content of saturated fatty acids was only observed in birds fed the soybean oil diets (Ŷ = 11.03 + 0.40x, R 2 = 0.82 for thigh meat; Ŷ = 10.69 + 1.0x, R 2 = 0.92 for gizzard).…”

“…Addition of CLA in the diet resulted in an increase (P<0.05) in CLA deposition in analyzed tissues (Table 3), which agrees with previous studies (Badinga et al, 2003;Kim et al, 2007;Santos et al, 2007). The highest value for deposition of CLA was detected in the heart tissue and the lowest value for CLA was observed in breast meat (Table 3).…”

“…Dietary CLA is reported to reduce the content of monounsaturated and polyunsaturated fatty acids in meat (Szymczyk et al, 2001) and increase the concentration of saturated fatty acids (Schafer et al, 2001;Badinga et al, 2003), which is contrary to current dietary recommendations (Nutritional …, 1990). When CLA is used in diets with oleic, linoleic, or linolenic acids, the undesired effects of increasing saturated fatty acids was reduced (Du et al, 2000;Kim et al, 2007;Martin et al, 2007). The objective of this study is to investigate the effect of dietary CLA associated with oil sources that have different linoleic:linolenic acid ratio (soybean oil and canola oil) on the fatty acids composition of chicken meat and giblets.…”

The Effects of Dietary Soybean Fermented with Aspergillus oryzae or Bacillus natto on Egg Production and Egg Lipid Composition in Layer

“…However, the PUFA of egg yolk in FSB diet groups was increased with a corresponding decrease in oleic acid content as compared to that of control. Although it is widely known that the FA profile of egg is highly affected by the lipid profile of the diet (Kim et al 2007;Shang et al, 2005), changes in the FA composition of egg yolk in the present study cannot be attributed to such effect because only the FA profiles of the C + FSB 1 were different from the control and not that of C + FSB 2. The control and C + FSB 2 diets were similar in FA composition.…”

Quantitative Trait Loci and Candidate Genes Affecting Fatty Acid Composition in Cattle and Pig

“…With the aim of producing healthier meat, dietary alterations have been successful in altering the FA composition with respect to the content of UFA in pigs, poultry and fish (Bou et al, 2009;Jung et al, 2010;Kim et al, 2007). However, the FA composition of meat from ruminants is generally more saturated and is difficult to alter because UFAs are subject to biohydrogenation in the rumen (Decker and Park, 2010).…”