Tags

Type your tag names separated by a space and hit enter

Effects of dietary conjugated linoleic acid on the fatty acid profile and cholesterol content of egg yolks from different breeds of layers.
Poult Sci 2008; 87(2):284-90PS

Abstract

Brown Dwarf hens and White Leghorn hens were fed corn- and soybean meal-based diets containing 0, 2.5, or 5.0% conjugated linoleic acid (CLA) for 56 d to explore the effects of dietary CLA on the fatty acid profile and cholesterol content of egg yolks from laying hens of different breeds. Four hens were placed in 1 cage, and 3 cages were grouped as 1 replicate, resulting in 6 replicates per treatment. After feeding the experimental diets for 11 d, eggs were collected to determine the fatty acid composition of the egg yolks. From d 54 to 56, eggs were collected to measure the cholesterol content of yolks, and on d 56, a hen was selected randomly from each replicate and bled to determine the cholesterol content in plasma. There was a significant effect of layer breed on layer performance and egg composition. Concentrations of stearic, arachidonic, and docosahexaenoic acids were higher in the yolks of Brown Dwarf hens than in those of White Leghorn hens. Enrichment of cis-11, trans-13 was higher in the yolks of White Leghorns, but cis-10, cis-12 was higher in those of Brown Dwarf hens. In contrast, feed intake and egg weight, as well as yolk weight and its ratio to egg, were decreased by the 5% dietary CLA treatment. Egg production and feed efficiency were not affected by dietary CLA. Concentrations of total CLA and CLA isomers in the yolk lipids increased (P < 0.01) with increasing dietary CLA. Furthermore, yolk cholesterol was increased with increasing dietary CLA (P < 0.01), but this was significantly decreased in Brown Dwarf hens (P < 0.01) by feeding 2.5% CLA. There was no apparent correlation between yolk cholesterol content and serum cholesterol content. In conclusion, Brown Dwarf layers had the breed-specific characteristics of enrichment of CLA isomers and fatty acids in yolk lipids in response to dietary CLA.

Authors+Show Affiliations

Ministry of Agriculture Feed Industry Center, College of Animal Science and Technology, China Agricultural University, Beijing, China, 100094.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Controlled Clinical Trial
Journal Article

Language

eng

PubMed ID

18212371

Citation

Yin, J D., et al. "Effects of Dietary Conjugated Linoleic Acid On the Fatty Acid Profile and Cholesterol Content of Egg Yolks From Different Breeds of Layers." Poultry Science, vol. 87, no. 2, 2008, pp. 284-90.
Yin JD, Shang XG, Li DF, et al. Effects of dietary conjugated linoleic acid on the fatty acid profile and cholesterol content of egg yolks from different breeds of layers. Poult Sci. 2008;87(2):284-90.
Yin, J. D., Shang, X. G., Li, D. F., Wang, F. L., Guan, Y. F., & Wang, Z. Y. (2008). Effects of dietary conjugated linoleic acid on the fatty acid profile and cholesterol content of egg yolks from different breeds of layers. Poultry Science, 87(2), pp. 284-90. doi:10.3382/ps.2007-00220.
Yin JD, et al. Effects of Dietary Conjugated Linoleic Acid On the Fatty Acid Profile and Cholesterol Content of Egg Yolks From Different Breeds of Layers. Poult Sci. 2008;87(2):284-90. PubMed PMID: 18212371.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of dietary conjugated linoleic acid on the fatty acid profile and cholesterol content of egg yolks from different breeds of layers. AU - Yin,J D, AU - Shang,X G, AU - Li,D F, AU - Wang,F L, AU - Guan,Y F, AU - Wang,Z Y, PY - 2008/1/24/pubmed PY - 2008/3/28/medline PY - 2008/1/24/entrez SP - 284 EP - 90 JF - Poultry science JO - Poult. Sci. VL - 87 IS - 2 N2 - Brown Dwarf hens and White Leghorn hens were fed corn- and soybean meal-based diets containing 0, 2.5, or 5.0% conjugated linoleic acid (CLA) for 56 d to explore the effects of dietary CLA on the fatty acid profile and cholesterol content of egg yolks from laying hens of different breeds. Four hens were placed in 1 cage, and 3 cages were grouped as 1 replicate, resulting in 6 replicates per treatment. After feeding the experimental diets for 11 d, eggs were collected to determine the fatty acid composition of the egg yolks. From d 54 to 56, eggs were collected to measure the cholesterol content of yolks, and on d 56, a hen was selected randomly from each replicate and bled to determine the cholesterol content in plasma. There was a significant effect of layer breed on layer performance and egg composition. Concentrations of stearic, arachidonic, and docosahexaenoic acids were higher in the yolks of Brown Dwarf hens than in those of White Leghorn hens. Enrichment of cis-11, trans-13 was higher in the yolks of White Leghorns, but cis-10, cis-12 was higher in those of Brown Dwarf hens. In contrast, feed intake and egg weight, as well as yolk weight and its ratio to egg, were decreased by the 5% dietary CLA treatment. Egg production and feed efficiency were not affected by dietary CLA. Concentrations of total CLA and CLA isomers in the yolk lipids increased (P < 0.01) with increasing dietary CLA. Furthermore, yolk cholesterol was increased with increasing dietary CLA (P < 0.01), but this was significantly decreased in Brown Dwarf hens (P < 0.01) by feeding 2.5% CLA. There was no apparent correlation between yolk cholesterol content and serum cholesterol content. In conclusion, Brown Dwarf layers had the breed-specific characteristics of enrichment of CLA isomers and fatty acids in yolk lipids in response to dietary CLA. SN - 0032-5791 UR - https://www.unboundmedicine.com/medline/citation/18212371/Effects_of_dietary_conjugated_linoleic_acid_on_the_fatty_acid_profile_and_cholesterol_content_of_egg_yolks_from_different_breeds_of_layers_ L2 - https://academic.oup.com/ps/article-lookup/doi/10.3382/ps.2007-00220 DB - PRIME DP - Unbound Medicine ER -