Abstract
Effect of dietary conjugated linoleic acid on laying hen performance, egg yolk fatty acid composition and egg quality during refrigerated storage
Highlights
Conjugated linoleic acid (CLA) is a mixture of several geometrical and positional conjugated isomers of linoleic acid (C 18:2 cis-9, cis-12)
The experiment was designed to determine the effect of dietary conjugated linoleic acid (CLA) levels on the concentration of CLA, other fatty acids and thiobarbituric acid reactive substances (TBARS) of egg yolk lipids at 4oC
Hens fed the diet containing 1 or 2% CLA consumed less feed (P
Summary
Conjugated linoleic acid (CLA) is a mixture of several geometrical and positional conjugated isomers of linoleic acid (C 18:2 cis-9, cis-12). The experiment was designed to determine the effect of dietary CLA levels on the concentration of CLA, other fatty acids and thiobarbituric acid reactive substances (TBARS) of egg yolk lipids at 4oC. Ahn et al (1999) and Shang et al (2004) reported that with increasing dietary CLA supply, feed intake and the rate of egg production decreased linearly.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
