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SHORT COMMUNICATION
Influence of dietary conjugated linoleic acid (CLA)
on the fatty acid content and CLA profile of egg
yolks in laying hens
1
The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences,
05-110 Jabłonna, Poland
2
Agricultural University of Cracow, Department of Human Nutrition,
al. 29 Listopada 46, 31-425 Kraków, Poland
Publication date: 2005-06-26
Corresponding author
M. Czauderna
The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland
The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland
J. Anim. Feed Sci. 2005;14(Suppl. 1):435-438
KEYWORDS
ABSTRACT
Two groups of nine hens were fed a control diet or a diet supplemented with 7.5 g/kg CLA preparation
for 5 weeks. Eggs were collected in the last week and their fatty-acid (FA) profile in yolks determined.
Dietary CLA resulted in increased contents of saturated FA and CLA isomers, especially cis-9,trans-11 and
tt CLA, decreased the content of mono- and polyunsaturated FA. The increased content of CLA isomers and
reduced content of arachidonate in egg yolks can be considered beneficial for human health
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| ISSN: | 1230-1388 |
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