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An experiment was conducted to investigate the retention of conjugated linoleic acid (CLA) in eggs of laying hens by replacing 1, 2 or 3% of a control diet with no fat added with a commercial source of CLA. Sixty four 40-weeksold Warren laying hens were used to determine the effect of treatments on productive traits, yolk fatty acids composition and egg quality. The data were collected over a 56-days experimental period, following a 21-days adaptation period. Type of diet did not affect feed intake, laying rate, egg or yolk weight, although weight gain of hens decreased linearly (P < 0.001) with level of CLA inclusion. Concentration of CLA in yolk fat increased with dietary CLA addition, reaching a value of 10.5% for the 3%-CLA diet. Efficiency of retention of CLA decreased linearly (P< 0.001) with level of CLA inclusion, from 24.1 to 18.6% between the extreme diets. An increase of dietary CLA led to an increase of saturated and a decrease of monounsaturated and n-3 polyunsaturated fatty acids (P < 0.001). These changes were greater at lower levels of CLA inclusion. Sensory evaluation showed that texture of eggs produced at any CLA level was not acceptable for consumption.

Effects of conjugated linoleic acid addition on its deposition in eggs of laying hens, fed with no other fat source