Journal of Food Technology

Year: 2005
Volume: 3
Issue: 3
Page No. 427 - 429

The Effects of Dietary Conjugated Linoleic Acid (CLA), Sunflower Oil And Soybean Oil On Fatty Acid Composition of Yolk and Egg Quality in Laying Hen

Authors : Muhammed Kuddusi Erhan

Abstract: A trial was conducted to investigate to effects of dietary conjugated linoleic acid (CLA), sunflower oil and soybean oil on the concentration of CLA, other fatty acids of egg yolk lipids, rate of albumen, yolk, shell and color of eggs, productive performance of laying hens. Sixty, 70- wk-old Lohman hens kept in individual cages, were assigned to each of five dietary treatments that consisted of diets containing 2.8% sunflower oil, 2.8% soybean oil, 1.4% sunflower oil + 0.84% CLA ( 1.4% CLA source), 1.4% soybean oil + 0.84% CLA (1.4% CLA source), or 1.4% soybean oil + 1.4% sunflower oil. The CLA source contained 60% CLA. Eggs were collected daily and stored at 4 C at the end of the treatment. The eggs were processed to fatty acid composition, color, proportions of yolk, albumen and shell. In this study, saturated fatty acid (SFA) and polyunsaturated fatty acid (PUFA) increased (p<0.01) by dietary CLA whereas concentration of monounsaturated fatty acid (MUFA) decreased. Feed conversion and egg production were negative influenced from dietary CLA. Dietary CLA increased the proportion of egg yolk but decreased the albumen ratio.

How to cite this article:

Muhammed Kuddusi Erhan , 2005. The Effects of Dietary Conjugated Linoleic Acid (CLA), Sunflower Oil And Soybean Oil On Fatty Acid Composition of Yolk and Egg Quality in Laying Hen . Journal of Food Technology, 3: 427-429.

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