Isomers of Conjugated Linoleic Acid (CLA) Are Incorporated into Egg Yolk Lipids by CLA-Fed Laying Hens | Zendy

S. Jones | Zendy; David W.L. | Zendy; F.E. Robinson | Zendy; Catherine J. Field | Zendy; M. Thomas Clandinin | Zendy

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Isomers of Conjugated Linoleic Acid (CLA) Are Incorporated into Egg Yolk Lipids by CLA-Fed Laying Hens

Author(s) -

S. Jones,

David W.L.,

F.E. Robinson,

Catherine J. Field,

M. Thomas Clandinin

Publication year - 2000

Publication title -

journal of nutrition

Language(s) - English

Resource type - Journals

eISSN - 1541-6100

pISSN - 0022-3166

DOI - 10.1093/jn/130.8.2002

Subject(s) - conjugated linoleic acid , yolk , food science , chemistry , linoleic acid , laying , biochemistry , fatty acid , physics , astronomy

This study was designed to determine the amount of conjugated linoleic acid (CLA) incorporated into egg lipids after dietary CLA supplementation. Single Comb White Leghorn laying hens (n = 40; 28 wk old) were randomly assigned to four treatments of varying CLA levels (0, 0.01, 0.5 and 1 g CLA/kg diet). Eggs were collected daily for 36 d. Feed consumption and body weight were monitored. CLA content of egg yolk lipid was analyzed by gas-liquid chromatography. Birds fed 0.5 and 1.0 g CLA/kg feed had significantly more CLA in the egg yolk lipid vs. control and 0.01 g CLA/kg diet groups after 7 d (P < 0.0004). Incorporation of CLA into egg lipid was highest on d 24 and 36. CLA enrichment in egg lipid in the 1.0 g CLA/kg diet group was similar to that in ruminant animal food products, approximately 3 mg CLA/g fat.

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