Abstract
ABSTRACT This study was conducted to investigate the effects of dietary fats (tallow [TO] or linseed oil [LO]) or conjugated linoleic acid (CLA), singly or in combination, on laying performance, yolk lipids, and fatty acid composition of egg yolks. Three hundred 50-week-old laying hens were given one of five diets containing 2% TO; 1% TO + 1% CLA (TO/CLA); 2% LO; 1% LO + 1% CLA (LO/CLA); and 2% CLA (CLA). Laying performance, egg lipids, and serum parameters were not [...]
Highlights
Chicken eggs are one of the most complete foods which contain high crude protein with well-balanced amino acids and substantial levels of vitamins, minerals, and other health-promoting compounds (Yamamoto et al, 1997)
The levels of total ω-3 and ω-3:ω-6 ratio were higher (P
Total saturated fatty acid (SFA) was higher (P
Summary
Chicken eggs are one of the most complete foods which contain high crude protein with well-balanced amino acids and substantial levels of vitamins, minerals, and other health-promoting compounds (Yamamoto et al, 1997). In addition to the diet-induced decrease in the cholesterol level in egg yolk (Elkin, 2007), the modification of fatty acid profiles has proven to be a viable tool of producing enhanced eggs for health-conscious consumers (Hargis and Van Elswyk, 1993). Conjugated linoleic acid is found predominantly in products from ruminants, including milk, cheese, and beef (Bauman et al., 2000; Wang et al, 2015). It has been reported (Ip et al, 1999; Yamasaki et al, 2000; Oh et al, 2014) that dietary CLA isomers have an anticarcinogenic effect and can modulate immune response with experimental animals. It is widely accepted that adding CLA to a diet of laying hens can increase CLA contents in egg yolks (Chamruspollert and Sell, 1999; Jones et al, 2000)
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