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

Magdalena Franczyk-Żarów , Beata Szymczyk , Renata Kostogrys

Abstract

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 <0.05. CLA treatments significantly increased the content of CLA, saturated fatty acids (SFA), and significantly decreased the content of monounsaturated fatty acids (MUFA) in the egg yolk, whereas levels of polyunsaturated fatty acids (PUFA) were unaffected. The vegetable oils used did not prevent the negative effects of CLA effectively. Only after eight weeks of experiment 1 SFA levels were significantly lower, but MUFA levels were significantly higher in groups fed with rapeseed oil compared to groups fed with olive oil. In experiment 2, the addition of vitamin E to the hen diet did not have an essential influence on the lipid profile of egg yolks.
Author Magdalena Franczyk-Żarów (FoFT / DoHN)
Magdalena Franczyk-Żarów,,
- Department of Human Nutrition
, Beata Szymczyk
Beata Szymczyk,,
-
, Renata Kostogrys (FoFT / DoHN)
Renata Kostogrys,,
- Department of Human Nutrition
Journal seriesAnnals of Animal Science, ISSN 1642-3402, e-ISSN 2300-8733, (N/A 100 pkt)
Issue year2019
Vol19
No1
Pages171-186
Publication size in sheets0.75
Keywords in EnglishCLA-enriched eggs; olive oil; rapeseed oil; vitamin E; fatty acid profile
ASJC Classification3403 Food Animals; 3404 Small Animals; 1103 Animal Science and Zoology
DOIDOI:10.2478/aoas-2018-0052
URL https://content.sciendo.com/view/journals/aoas/19/1/article-p173.xml
Internal identifierWTŻ/2019/37
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa - Użycie Niekomercyjne - Bez utworów zależnych (CC-BY-NC-ND); after publication
Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.869; WoS Impact Factor: 2018 = 1.515 (2) - 2018=1.246 (5)
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