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Two groups of nine hens were fed a control diet or a diet supplemented with 7.5 g/kg CLA preparation for 5 weeks. Eggs were collected in the last week and their fatty-acid (FA) profile in yolks determined. Dietary CLA resulted in increased contents of saturated FA and CLA isomers, especially cis-9,trans-11 and tt CLA, decreased the content of monoand polyunsaturated FA. The increased content of CLA isomers and reduced content of arachidonate in egg yolks can be considered beneficial for human health.

Inﬂuence of dietary conjugated linoleic acid (CLA) on the fatty acid content and CLA profile of egg yolks in laying hens