Effects of Dietary Conjugated Linoleic Acid and Selected Vegetable Oils or Vitamin E on Fatty Acid Composition of Hen Egg Yolks

The objective of this study was to produce eggs enriched with conjugated linoleic acid (CLA) and ameliorate their fatty acid profile using the appropriate combination of dietary CLA with or without vegetable oils (olive oil or rapeseed oil) and vitamin E. In Experiment 1, 25-week-old laying hens wer...

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Bibliographic Details
Published in:Annals of animal science 2019-01, Vol.19 (1), p.173-188
Main Authors: Franczyk-Żarów, Magdalena, Szymczyk, Beata, Kostogrys, Renata B.
Format: Article
Language:English
Subjects:
Birds
Brassica napus
CLA-enriched eggs
Diet
Eggs
Experiments
Fatty acid composition
fatty acid profile
Fatty acids
Linoleic acid
Lipids
Oils & fats
Olive oil
Polyunsaturated fatty acids
Rapeseed
Rapeseed oil
Tocopherol
Vegetable oils
Vegetables
Vitamin E
Yolk
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Summary:The objective of this study was to produce eggs enriched with conjugated linoleic acid (CLA) and ameliorate their fatty acid profile using the appropriate combination of dietary CLA with or without vegetable oils (olive oil or rapeseed oil) and vitamin E. In Experiment 1, 25-week-old laying hens were randomly distributed into eight groups of nine. Birds were fed with a standard diet with four different levels of CLA (0.0, 0.5, 0.75, 1.0%) and vegetable oils (olive oil or rapeseed oil, both in the amount of 1.46%). In Experiment 2, hens were randomly distributed into 12 groups of nine. The same four levels of CLA with three doses of vitamin E (0, 150, 300 mg/kg of diet) were applied. In both experiments, eggs were collected twice (at 4 and 8 weeks) for fatty acid profiling using GCMS. The differences between treatment means were considered significant at P
ISSN:2300-8733
1642-3402
2300-8733
DOI:10.2478/aoas-2018-0052