Loading...
Please wait, while we are loading the content...
Similar Documents
Effects of dietary conjugated linoleic acid on fatty acid composition and cholesterol content of hen egg yolks.
| Content Provider | Semantic Scholar |
|---|---|
| Author | Szymczyk, Beata Pisulewski, Paweł M. |
| Copyright Year | 2003 |
| Abstract | The main objectives of the present study were to determine the effect of dietary conjugated linoleic acid (CLA) isomers on the fatty acid composition and cholesterol content of egg-yolk lipids. Forty-five 25-week-old laying hens were randomly distributed into five groups of nine hens each and maintained in individual laying cages, throughout 12 weeks of the experiment. They were assigned to the five treatments that consisted of commercial layer diets containing 0, 5, 10, 15 or 20 g pure CLA/kg. Feed intake of hens varied little and insignificantly. Egg mass was uniformly lower (P<0.05) in the hens fed the CLA-enriched diets. Feed conversion efficiency, when expressed per kg eggs, was impaired (P<0.05), although without obvious relation to the dietary CLA concentration. Feeding the CLA-enriched diets resulted in gradually increasing deposition of CLA isomers (P<0.01) in egg-yolk lipids. Saturated fatty acids were increased (P<0.01) and monounsaturated fatty acids decreased (P<0.01). Polyunsaturated fatty acids (PUFA), when expressed as non-CLA PUFA, were also significantly decreased (P<0.01). The most striking effects (P<0.01) were observed for palmitic (16 : 0) and stearic (18 : 0) acids, which increased from 23.6 to 34 % and from 7.8 to 18 %, respectively. On the other hand, oleic acid (18 : 1n-9) decreased from 45.8 to 24.3 %. Among non-CLA PUFA, linoleic (18 : 2n-6) and alpha-linolenic (18 : 3n-3) acids were strongly (P<0.01) decreased, from 14.2 to 7.7 % and from 1.3 to 0.3 %, respectively. The same was true for arachidonic (20:4n-6) and docosahexaenoic (22 : 6n-3) acids. The cholesterol content of egg yolks, when expressed in mg/g yolk, was not affected by the dietary CLA concentrations. In conclusion, unless the adverse effects of CLA feeding to laying hens on the fatty acid profile of egg yolks are eliminated, the CLA-enriched eggs cannot be considered functional food products. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://www.cambridge.org/core/services/aop-cambridge-core/content/view/7C0F4596EC488595D0A7247A9DB9726B/S0007114503002484a.pdf/effects_of_dietary_conjugated_linoleic_acid_on_fatty_acid_composition_and_cholesterol_content_of_hen_egg_yolks.pdf |
| PubMed reference number | 12844380v1 |
| Volume Number | 90 |
| Issue Number | 1 |
| Journal | The British journal of nutrition |
| Language | English |
| Access Restriction | Open |
| Subject Keyword | Amino Acids, Branched-Chain Cholesterol Conjugated Linoleic Acid Egg Food Product Egg Yolk (Dietary) Fatty Acids, Monounsaturated Fatty Acids, Omega-6 Functional Food Gram per Kilogram Immunostimulating conjugate (antigen) Isomerism Lipids Oleic Acid PersonNameUse - assigned Polyunsaturated Fatty Acids Thioctic Acid non-T, non-B adult acute lymphoblastic leukemia type I interferon receptor |
| Content Type | Text |
| Resource Type | Article |
