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Conjugated linoleic acids alter the fatty acid composition and physical properties of egg yolk and albumen.
J Agric Food Chem 2003; 51(23):6870-6JA

Abstract

Effects of dietary conjugated linoleic acids (CLAs) and docosahexaenoic acid (DHA) on the fatty acid composition of different egg compartments after storage were studied. Four dietary treatments [supplemented with safflower oil (SAFF, control group), DHA, CLAs plus DHA (CAD), and CLAs alone] were administered to Single Comb White Leghorn (SCWL) laying hens. Eggs from the different treatment groups were collected and stored for 10 weeks at 4 degrees C before analysis. Fatty acids from the yolk (yolk granules and plasma), egg albumen, and vitelline membrane were analyzed by gas chromatography. The yolk of eggs from hens given CLAs had significantly higher amounts of saturated fatty acids, typically 16:0 and 18:0, but lower amounts of polyunsaturated fatty acids (PUFAs) compared to eggs from the control group (SAFF). CLA content was highest in the yolk and present in both neutral and polar lipids, with the greatest concentrations in neutral lipids. DHA was incorporated mainly into yolk polar lipids. Lipids in yolk plasma and granules contained similar amounts of CLAs. The fatty acid compositions of vitelline membrane and egg albumen mirrored that of the egg yolk. CLA supplementation resulted in hard and rubbery yolks when compared to hard-cooked eggs from the control group. This study showed that feeding CLAs to hens led to accumulation of the isomers in polar and neutral lipids of the egg yolk and that these isomers migrated into egg albumen. Because the sensory properties of hard-cooked eggs were negatively affected by the enrichment of a mixture of CLA isomers in this study, further research should be conducted to evaluate how the different isomers alter the properties of egg yolk and albumen so that the quality of designed eggs containing CLAs and DHA can be improved.

Authors+Show Affiliations

Center for Enhancing Foods to Protect Health, Lipid Chemistry and Molecular Biology Laboratory, Purdue University, West Lafayette, Indiana 47907-2009, USA. baw@purdue.eduNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

14582988

Citation

Watkins, Bruce A., et al. "Conjugated Linoleic Acids Alter the Fatty Acid Composition and Physical Properties of Egg Yolk and Albumen." Journal of Agricultural and Food Chemistry, vol. 51, no. 23, 2003, pp. 6870-6.
Watkins BA, Feng S, Strom AK, et al. Conjugated linoleic acids alter the fatty acid composition and physical properties of egg yolk and albumen. J Agric Food Chem. 2003;51(23):6870-6.
Watkins, B. A., Feng, S., Strom, A. K., DeVitt, A. A., Yu, L., & Li, Y. (2003). Conjugated linoleic acids alter the fatty acid composition and physical properties of egg yolk and albumen. Journal of Agricultural and Food Chemistry, 51(23), pp. 6870-6.
Watkins BA, et al. Conjugated Linoleic Acids Alter the Fatty Acid Composition and Physical Properties of Egg Yolk and Albumen. J Agric Food Chem. 2003 Nov 5;51(23):6870-6. PubMed PMID: 14582988.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Conjugated linoleic acids alter the fatty acid composition and physical properties of egg yolk and albumen. AU - Watkins,Bruce A, AU - Feng,Shulin, AU - Strom,Anna K, AU - DeVitt,Amy A, AU - Yu,Liangli, AU - Li,Yong, PY - 2003/10/30/pubmed PY - 2004/1/7/medline PY - 2003/10/30/entrez SP - 6870 EP - 6 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 51 IS - 23 N2 - Effects of dietary conjugated linoleic acids (CLAs) and docosahexaenoic acid (DHA) on the fatty acid composition of different egg compartments after storage were studied. Four dietary treatments [supplemented with safflower oil (SAFF, control group), DHA, CLAs plus DHA (CAD), and CLAs alone] were administered to Single Comb White Leghorn (SCWL) laying hens. Eggs from the different treatment groups were collected and stored for 10 weeks at 4 degrees C before analysis. Fatty acids from the yolk (yolk granules and plasma), egg albumen, and vitelline membrane were analyzed by gas chromatography. The yolk of eggs from hens given CLAs had significantly higher amounts of saturated fatty acids, typically 16:0 and 18:0, but lower amounts of polyunsaturated fatty acids (PUFAs) compared to eggs from the control group (SAFF). CLA content was highest in the yolk and present in both neutral and polar lipids, with the greatest concentrations in neutral lipids. DHA was incorporated mainly into yolk polar lipids. Lipids in yolk plasma and granules contained similar amounts of CLAs. The fatty acid compositions of vitelline membrane and egg albumen mirrored that of the egg yolk. CLA supplementation resulted in hard and rubbery yolks when compared to hard-cooked eggs from the control group. This study showed that feeding CLAs to hens led to accumulation of the isomers in polar and neutral lipids of the egg yolk and that these isomers migrated into egg albumen. Because the sensory properties of hard-cooked eggs were negatively affected by the enrichment of a mixture of CLA isomers in this study, further research should be conducted to evaluate how the different isomers alter the properties of egg yolk and albumen so that the quality of designed eggs containing CLAs and DHA can be improved. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14582988/Conjugated_linoleic_acids_alter_the_fatty_acid_composition_and_physical_properties_of_egg_yolk_and_albumen_ L2 - https://dx.doi.org/10.1021/jf026156v DB - PRIME DP - Unbound Medicine ER -