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Evidence for conjugated linoleic acid-induced embryonic mortality that is independent of egg storage conditions and changes in egg relative fatty acids.
Poult Sci. 2009 Sep; 88(9):1858-68.PS

Abstract

Three experiments were performed to determine the effect of conjugated linoleic acid (CLA) on embryonic development in the absence of vitelline membrane disruption. In experiment 1, when eggs from control and CLA (0.5%)-fed hens were stored at 21 or 15 degrees C for 48 h, mineral movement between the yolk and albumen was not observed (with the exception of Mg and Na). Also, it was found that CLA-induced changes in yolk fatty acid content (e.g., increased saturated fatty acids and CLA) had begun to change after 5 d of feeding hens CLA, and no differences were detected in fatty acid composition after 14 d. In experiment 2, the hatchability of eggs incubated directly after oviposition or stored 24 h at 21 or 15 degrees C was determined from hens fed control or 0.5% CLA diets. Regardless of storage conditions, CLA reduced hatchability. These data showed that CLA elicits negative effects on hatchability independent of vitelline membrane disruption or egg storage condition. In experiment 3, eggs were collected from hens fed 0 or 1% CLA daily for 3 wk, stored at 21 degrees C for 24 h, and incubated. Not only did CLA decrease hatchability, the data showed as the days of CLA feeding increased, the days of survival during incubation decreased. Average days of embryonic survival during incubation for the CLA group diminished to 18.0, 13.4, and 6.3 d for wk 1, 2, and 3 of CLA feeding, respectively, and control remained at 20.6, 20.8, and 19.8 for the 3 wk. These studies suggested that without the disruption of the vitelline membrane, hatchability and embryonic days of survival were significantly reduced by maternal CLA feeding in comparison to control-fed hens. Evidence that embryos die earlier the longer the hens are fed CLA, even though no additional changes in the fatty acid content of eggs were found, suggested that factors other than storage and egg yolk fatty acid composition played a role in CLA-induced embryonic mortality.

Authors+Show Affiliations

University of Wisconsin-Madison, Animal Science Department, Madison, WI 53706, USA.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19687270

Citation

Leone, V A., et al. "Evidence for Conjugated Linoleic Acid-induced Embryonic Mortality That Is Independent of Egg Storage Conditions and Changes in Egg Relative Fatty Acids." Poultry Science, vol. 88, no. 9, 2009, pp. 1858-68.
Leone VA, Stransky DL, Aydin R, et al. Evidence for conjugated linoleic acid-induced embryonic mortality that is independent of egg storage conditions and changes in egg relative fatty acids. Poult Sci. 2009;88(9):1858-68.
Leone, V. A., Stransky, D. L., Aydin, R., & Cook, M. E. (2009). Evidence for conjugated linoleic acid-induced embryonic mortality that is independent of egg storage conditions and changes in egg relative fatty acids. Poultry Science, 88(9), 1858-68. https://doi.org/10.3382/ps.2009-00157
Leone VA, et al. Evidence for Conjugated Linoleic Acid-induced Embryonic Mortality That Is Independent of Egg Storage Conditions and Changes in Egg Relative Fatty Acids. Poult Sci. 2009;88(9):1858-68. PubMed PMID: 19687270.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evidence for conjugated linoleic acid-induced embryonic mortality that is independent of egg storage conditions and changes in egg relative fatty acids. AU - Leone,V A, AU - Stransky,D L, AU - Aydin,R, AU - Cook,M E, PY - 2009/8/19/entrez PY - 2009/8/19/pubmed PY - 2009/9/30/medline SP - 1858 EP - 68 JF - Poultry science JO - Poult Sci VL - 88 IS - 9 N2 - Three experiments were performed to determine the effect of conjugated linoleic acid (CLA) on embryonic development in the absence of vitelline membrane disruption. In experiment 1, when eggs from control and CLA (0.5%)-fed hens were stored at 21 or 15 degrees C for 48 h, mineral movement between the yolk and albumen was not observed (with the exception of Mg and Na). Also, it was found that CLA-induced changes in yolk fatty acid content (e.g., increased saturated fatty acids and CLA) had begun to change after 5 d of feeding hens CLA, and no differences were detected in fatty acid composition after 14 d. In experiment 2, the hatchability of eggs incubated directly after oviposition or stored 24 h at 21 or 15 degrees C was determined from hens fed control or 0.5% CLA diets. Regardless of storage conditions, CLA reduced hatchability. These data showed that CLA elicits negative effects on hatchability independent of vitelline membrane disruption or egg storage condition. In experiment 3, eggs were collected from hens fed 0 or 1% CLA daily for 3 wk, stored at 21 degrees C for 24 h, and incubated. Not only did CLA decrease hatchability, the data showed as the days of CLA feeding increased, the days of survival during incubation decreased. Average days of embryonic survival during incubation for the CLA group diminished to 18.0, 13.4, and 6.3 d for wk 1, 2, and 3 of CLA feeding, respectively, and control remained at 20.6, 20.8, and 19.8 for the 3 wk. These studies suggested that without the disruption of the vitelline membrane, hatchability and embryonic days of survival were significantly reduced by maternal CLA feeding in comparison to control-fed hens. Evidence that embryos die earlier the longer the hens are fed CLA, even though no additional changes in the fatty acid content of eggs were found, suggested that factors other than storage and egg yolk fatty acid composition played a role in CLA-induced embryonic mortality. SN - 0032-5791 UR - https://www.unboundmedicine.com/medline/citation/19687270/Evidence_for_conjugated_linoleic_acid_induced_embryonic_mortality_that_is_independent_of_egg_storage_conditions_and_changes_in_egg_relative_fatty_acids_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0032-5791(19)40133-8 DB - PRIME DP - Unbound Medicine ER -