Effects of conjugated linoleic acid addition on its deposition in eggs of laying hens, fed with no other fat source

  • C. Álvarez INTA.
  • P. Cachaldora COREN, Soc Cooperativa Galega. Ourense
  • J. Méndez COREN, Soc Cooperativa Galega. Ourense
  • P. García-Rebollar ETSIA, Universidad Politécnica de Madrid. Madrid
Keywords: LAYER CHICKENS, ANIMAL FEEDING, SUPPLEMENTS, LINOLEIC ACID, ANIMAL NUTRITION, EGGS, PROXIMATE COMPOSITION, ORGANOLEPTIC PROPERTIES

Abstract

An experiment was conducted to investigate the retention of conjugated linoleic acid (CLA) in eggs of laying hens by replacing 1, 2 or 3% of a control diet with no fat added with a commercial source of CLA. Sixty four 40-weeksold Warren laying hens were used to determine the effect of treatments on productive traits, yolk fatty acids composition and egg quality. The data were collected over a 56-days experimental period, following a 21-days adaptation period. Type of diet did not affect feed intake, laying rate, egg or yolk weight, although weight gain of hens decreased linearly (P < 0.001) with level of CLA inclusion. Concentration of CLA in yolk fat increased with dietary CLA addition, reaching a value of 10.5% for the 3%-CLA diet. Efficiency of retention of CLA decreased linearly (P< 0.001) with level of CLA inclusion, from 24.1 to 18.6% between the extreme diets. An increase of dietary CLA led to an increase of saturated and a decrease of monounsaturated and n-3 polyunsaturated fatty acids (P < 0.001). These changes were greater at lower levels of CLA inclusion. Sensory evaluation showed that texture of eggs produced at any CLA level was not acceptable for consumption.

Downloads

Download data is not yet available.
Published
2004-06-01
How to Cite
Álvarez, C., Cachaldora, P., Méndez, J., & García-Rebollar, P. (2004). Effects of conjugated linoleic acid addition on its deposition in eggs of laying hens, fed with no other fat source. Spanish Journal of Agricultural Research, 2(2), 203-209. https://doi.org/10.5424/sjar/2004022-74
Section
Invisible