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The deposition of conjugated linoleic acids in eggs of laying hens fed diets varying in fat level and fatty acid profile

Katleen Raes UGent, Gerard Huyghebaert, Stefaan De Smet UGent, Lode Nollet, Sven Arnouts UGent and Daniël Demeyer (2002) JOURNAL OF NUTRITION. 132(2). p.182-189
abstract
The objective of this study was to investigate the incorporation of conjugated linoleic acid (CLA) into eggs and its effect on the fatty acid metabolism when layers are fed diets with different fat sources and fat levels. Layers were fed either a low fat diet (LF) or one of three high fat diets based on soybean oil (SB), animal fat (AF) or flaxseed oil (FSO). CLA was added at a concentration of 1 g/100 g feed from two different CLA premixes with a different CLA profile. For the trial, 144 laying hens were allocated to 12 treatments (4 basal fat sources x 3 CLA treatments) with 3 replicates of 4 hens each. No significant differences were observed in feed intake, egg weight, feed conversion or laying rate between chickens fed control and CLA-supplemented diets. Differences in yolk fat, cholesterol or yolk color were not clearly related to the dietary CLA. However, the supplementation of CLA to the diets had clear effects on the fatty acid composition, i.e., a decrease in monounsaturated fatty acids (MUFA) and an increase in saturated fatty acids (SFA) was observed, whereas the polyunsaturated fatty acids (PUFA) content were essentially unaffected. The results suggest that CLA may influence the activity of the desaturases to a different extent in the synthesis of (n-6) and (n-3) long-chain fatty acids. These effects of CLA depend on the level of (n-6) and (n-3) fatty acids available in the feed. The apparent deposition rate (%) is clearly higher for the c9, t11 isomer than for the t10, c12 isomer. Adding CLA to layers diets rich in (n-3) fatty acids produces eggs that could promote the health of the consumer in terms of a higher intake of (n-3) fatty acids and CLA.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (proceedingsPaper)
publication status
published
subject
keyword
egg yolk, conjugated linoleic acid, fatty acids, laying hens, MAMMARY-CANCER PREVENTION, MILK LIPIDS, ATHEROSCLEROSIS, MICE, MEAT, CHOLESTEROL, MECHANISMS, QUALITY, HEALTH, FOODS
journal title
JOURNAL OF NUTRITION
J. Nutr.
volume
132
issue
2
pages
182 - 189
conference name
13th European symposium on Poultry Nutrition
conference location
Blankenberge, Belgium
conference start
2001-09-30
conference end
2001-10-04
Web of Science type
Article; Proceedings Paper
Web of Science id
000173692000009
JCR category
NUTRITION & DIETETICS
JCR impact factor
3.62 (2002)
JCR rank
4/50 (2002)
JCR quartile
1 (2002)
ISSN
0022-3166
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
158349
handle
http://hdl.handle.net/1854/LU-158349
alternative location
http://jn.nutrition.org/content/132/2/182
date created
2004-01-14 13:39:00
date last changed
2016-12-19 15:38:18
@article{158349,
  abstract     = {The objective of this study was to investigate the incorporation of conjugated linoleic acid (CLA) into eggs and its effect on the fatty acid metabolism when layers are fed diets with different fat sources and fat levels. Layers were fed either a low fat diet (LF) or one of three high fat diets based on soybean oil (SB), animal fat (AF) or flaxseed oil (FSO). CLA was added at a concentration of 1 g/100 g feed from two different CLA premixes with a different CLA profile. For the trial, 144 laying hens were allocated to 12 treatments (4 basal fat sources x 3 CLA treatments) with 3 replicates of 4 hens each. No significant differences were observed in feed intake, egg weight, feed conversion or laying rate between chickens fed control and CLA-supplemented diets. Differences in yolk fat, cholesterol or yolk color were not clearly related to the dietary CLA. However, the supplementation of CLA to the diets had clear effects on the fatty acid composition, i.e., a decrease in monounsaturated fatty acids (MUFA) and an increase in saturated fatty acids (SFA) was observed, whereas the polyunsaturated fatty acids (PUFA) content were essentially unaffected. The results suggest that CLA may influence the activity of the desaturases to a different extent in the synthesis of (n-6) and (n-3) long-chain fatty acids. These effects of CLA depend on the level of (n-6) and (n-3) fatty acids available in the feed. The apparent deposition rate (\%) is clearly higher for the c9, t11 isomer than for the t10, c12 isomer. Adding CLA to layers diets rich in (n-3) fatty acids produces eggs that could promote the health of the consumer in terms of a higher intake of (n-3) fatty acids and CLA.},
  author       = {Raes, Katleen and Huyghebaert, Gerard and De Smet, Stefaan and Nollet, Lode and Arnouts, Sven and Demeyer, Dani{\"e}l},
  issn         = {0022-3166},
  journal      = {JOURNAL OF NUTRITION},
  keyword      = {egg yolk,conjugated linoleic acid,fatty acids,laying hens,MAMMARY-CANCER PREVENTION,MILK LIPIDS,ATHEROSCLEROSIS,MICE,MEAT,CHOLESTEROL,MECHANISMS,QUALITY,HEALTH,FOODS},
  language     = {eng},
  location     = {Blankenberge, Belgium},
  number       = {2},
  pages        = {182--189},
  title        = {The deposition of conjugated linoleic acids in eggs of laying hens fed diets varying in fat level and fatty acid profile},
  url          = {http://jn.nutrition.org/content/132/2/182},
  volume       = {132},
  year         = {2002},
}

Chicago
Raes, Katleen, Gerard Huyghebaert, Stefaan De Smet, Lode Nollet, Sven Arnouts, and Daniël Demeyer. 2002. “The Deposition of Conjugated Linoleic Acids in Eggs of Laying Hens Fed Diets Varying in Fat Level and Fatty Acid Profile.” Journal of Nutrition 132 (2): 182–189.
APA
Raes, Katleen, Huyghebaert, G., De Smet, S., Nollet, L., Arnouts, S., & Demeyer, D. (2002). The deposition of conjugated linoleic acids in eggs of laying hens fed diets varying in fat level and fatty acid profile. JOURNAL OF NUTRITION, 132(2), 182–189. Presented at the 13th European symposium on Poultry Nutrition.
Vancouver
1.
Raes K, Huyghebaert G, De Smet S, Nollet L, Arnouts S, Demeyer D. The deposition of conjugated linoleic acids in eggs of laying hens fed diets varying in fat level and fatty acid profile. JOURNAL OF NUTRITION. 2002;132(2):182–9.
MLA
Raes, Katleen, Gerard Huyghebaert, Stefaan De Smet, et al. “The Deposition of Conjugated Linoleic Acids in Eggs of Laying Hens Fed Diets Varying in Fat Level and Fatty Acid Profile.” JOURNAL OF NUTRITION 132.2 (2002): 182–189. Print.