Abstract
An experiment was conducted to investigate the retention of conjugated linoleic acid (CLA) in eggs of laying hens by replacing 1, 2 or 3% of a control diet with no fat added with a commercial source of CLA. Sixty four 40-weeksold Warren laying hens were used to determine the effect of treatments on productive traits, yolk fatty acids composition and egg quality. The data were collected over a 56-days experimental period, following a 21-days adaptation period. Type of diet did not affect feed intake, laying rate, egg or yolk weight, although weight gain of hens decreased linearly (P < 0.001) with level of CLA inclusion. Concentration of CLA in yolk fat increased with dietary CLA addition, reaching a value of 10.5% for the 3%-CLA diet. Efficiency of retention of CLA decreased linearly (P< 0.001) with level of CLA inclusion, from 24.1 to 18.6% between the extreme diets. An increase of dietary CLA led to an increase of saturated and a decrease of monounsaturated and n-3 polyunsaturated fatty acids (P < 0.001). These changes were greater at lower levels of CLA inclusion. Sensory evaluation showed that texture of eggs produced at any CLA level was not acceptable for consumption.
Highlights
Linoleic conjugated acid (CLA) refers to a mixture of isomers of linoleic acid, that is produced in biohy-drogenation processes, as those occurring in the rumen
The objectives of this study were to determine the effects of supplementation with different levels of conjugated linoleic acid (CLA) (1, 2 or 3%) of a commercial diet with no fat added on the zootechnical performance of laying hens as well as on CLA and other fatty acid concentration and sensory properties of eggs
Egg CLA concentrations obtained were generally above those observed in other work at similar levels of CLA in the diet. This result might indicate a higher efficiency of CLA retention when no other fats are included in the feed
Summary
Linoleic conjugated acid (CLA) refers to a mixture of isomers of linoleic acid, that is produced in biohy-drogenation processes, as those occurring in the rumen. C. Álvarez et al / Span J Agric Res (2004) 2 (2), 203-209 considerable interest in increasing CLA concentrations in animal feeds to provide healthful products for human consumption. The relationship between CLA concentrations in egg yolk and feed was almost linear up to levels of inclusion of CLA in the diet of 5%. In most of these studies CLA replaced different types of fat in the diet, so that the effects of inclusion of CLA were confounded and varied with the type and level of fat in the control diet. Accumulation of CLA in eggs might differ if CLA is included in the feed replacing a whole basal diet with no fat added
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