Effect of trans, trans CLA Egg Enrichment from CLA-Rich Soy Oil on Yolk Fatty Acid Composition, Viscosity and Physical Properties

CLA egg accumulation studies using cis, trans (c,t) isomers have been effective, but they reported adverse egg quality. trans, trans (t,t) CLA isomers have shown superior nutritional effects in rodent studies, but reports of t,t CLA-rich yolks are limited. The objectives were to determine the effect...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2015-03, Vol.63 (9), p.2506-2513
Main Authors: Shinn, Sara E, Gilley, Alex D, Proctor, Andrew, Anthony, Nicolas B
Format: Article
Language:English
Subjects:
Animal Feed - analysis
Animals
Chickens - metabolism
Egg Yolk - chemistry
Egg Yolk - metabolism
Fatty Acids - chemistry
Female
Isomerism
Linoleic Acids, Conjugated - chemistry
Linoleic Acids, Conjugated - metabolism
Soybean Oil - metabolism
Viscosity
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Summary:CLA egg accumulation studies using cis, trans (c,t) isomers have been effective, but they reported adverse egg quality. trans, trans (t,t) CLA isomers have shown superior nutritional effects in rodent studies, but reports of t,t CLA-rich yolks are limited. The objectives were to determine the effect of t,t CLA-rich soy oil in feed on egg yolk viscosity, and yolk quality during refrigerated storage. Yolk fatty acids, viscosity, weight, index, moisture, pH, and vitelline membrane strength (VMS) were determined at 0, 20, and 30 storage days. CLA had minimal effect on fatty acid profiles, relative to c,t reports. CLA-rich yolk viscosity was greater than controls, and CLA yolks maintained higher viscosities during storage. Yolk weight and index were not affected by t,t CLA-rich soy oil. Yolks with the greatest CLA concentrations had the greatest VMS after 20 days of storage, and yolks containing lower CLA levels maintained greater VMS throughout 30 days of storage, relative to controls.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf504759w