Abstract
1. Laying hen performance, yolk fatty acid (FA) concentrations, sensory quality and firmness of eggs were evaluated with respect to the inclusion in the diet of conjugated linoleic acid (CLA) and high-oleic acid sunflower oil (HOSO). 2. Nine diets were arranged factorially, with three concentrations of CLA (0, 1 and 2 g/kg) and HOSO (10, 20 and 30 g/kg). 3. Type of diet did not affect egg production traits. 4. Dietary addition of CLA decreased yolk lipid content and yolk lipid concentrations of monounsaturated FA, C20:4 n−6 and C22:6 n−3, but increased those of CLA and saturated FA. 5. Dietary addition of HOSO increased monounsaturated FA concentrations in the yolk lipid but decreased those of CLA and saturated FA. 6. CLA supplementation increased yolk moisture and firmness and impaired the sensory quality of eggs. 7. An interaction between CLA and HOSO addition was found as effects of CLA addition on yolk lipid CLA concentrations and egg quality traits were smaller when the amount of HOSO in the diet increased. 8. Regression equations have been calculated in order to predict yolk CLA and C18:1 concentration from dietary composition, and yolk firmness from yolk FA composition.
Published Version
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