Effect of dietary conjugated linoleic acid on the composition of egg yolk lipids

M Du; D U Ahn; J L Sell

doi:10.1093/ps/78.11.1639

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Effect of dietary conjugated linoleic acid on the composition of egg yolk lipids

Journal article

Open access

Peer reviewed

Effect of dietary conjugated linoleic acid on the composition of egg yolk lipids

M Du, D U Ahn and J L Sell

Poultry science, Vol.78(11), pp.1639-1645

11/1999

DOI: https://doi.org/10.1093/ps/78.11.1639

Handle:

https://hdl.handle.net/2376/100773

PMID: 10560841

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Abstract

Egg Yolk - chemistry

Linolenic Acids - analysis

Phosphatidylethanolamines - analysis

Dietary Fats, Unsaturated - pharmacology

Linoleic Acid - analysis

Arachidonic Acids - analysis

Triglycerides - analysis

Animals

Chickens

Female

Linoleic Acid - pharmacology

Lipids - analysis

Phosphatidylcholines - analysis

Forty-eight 27-wk-old White Leghorn hens were assigned randomly to four diets containing 0, 1.25, 2.5, or 5.0% conjugated linoleic acid (CLA). Hens were fed the CLA diets for 2 wk before eggs were collected for the study. Classes of egg yolk lipids were separated, and fatty acid concentrations in total lipid, triglyceride (TG), phosphatidylethanolamine (PE), and phosphatidylcholine (PC) were analyzed to determine the incorporation of dietary CLA isomers into different classes of egg yolk lipids. The amounts of CLA incorporated into lipid, PC, PE, and TG of egg yolk were proportional to the levels of CLA in the diet. However, more CLA was incorporated in TG than in PC and PE. The incorporation rates of different CLA isomers into different classes of lipids also were significantly different: cis-9, trans-11 and cis-10, trans-12 CLA were deposited more in TG, but cis-11, trans-13 CLA deposition in TG was significantly less. There were large differences in the concentrations of cis-8, trans-10 CLA in PC and PE. The inclusion of CLA into the diet influenced the metabolism of polyunsaturated fatty acids. The contents of 5,8,11,14-eicosatetraenoic, 9,12-octadecadienoic, and 9,12,15-octadecatrienoic acids were decreased as dietary CLA increased. Three isomers of hexadecadienoic acid were found in egg yolk lipids from hens fed 5% dietary CLA. The detection of hexadecadienoic acid isomers in lipid indicates that the utilization of CLA as an energy source after the first round of beta-oxidation may be less favorable than that of 9,12-octadecadienoic acid.

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Title: Effect of dietary conjugated linoleic acid on the composition of egg yolk lipids
Creators: M Du - Department of Animal Science, Iowa State University, Ames 50011-3150, USA
D U Ahn
J L Sell
Publication Details: Poultry science, Vol.78(11), pp.1639-1645
Academic Unit: Animal Sciences, Department of
Publisher: England
Identifiers: 99900546571901842
Language: English
Resource Type: Journal article