SHORT COMMUNICATION
Influence of dietary conjugated linoleic acid (CLA) on the fatty acid content and CLA profile of egg yolks in laying hens
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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
 
 
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
ISSN:1230-1388
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