Effect of Conjugated Linoleic Acid on Fatty Acid Composition and Lipid Oxidation of Egg Yolk

난황내 Conjugated Linoleic Acid가 지방산 조성과 지방산화에 미치는 효과

  • Park, Gu-Boo (Dept. of Animal Science, Gyeongsang National University) ;
  • Lee, Jeong-Il (Dept. of Animal Science, Gyeongsang National University) ;
  • Ha, Yeong-Lae (Dept. of Agricultural Chemistry, Gyeongsang National University) ;
  • Kang,Seuck-Joong (Dept. of Aquaculture, Gyeongsang National University) ;
  • Jin, Sang-Keun (Dept. of International Livestock Industry, Chinju National University) ;
  • Joo, Seon-Tea (Dept. of Animal Science, Gyeongsang National University)
  • Published : 1998.12.01


The effects of conjugated linoleic acid (CLA) in egg yolk on fatty acid composition and lipid oxidation during chilled storage (4$^{\circ}C$) were investigated. CLA was synthesized according to the method of alkali isomerization using safflower seed oil (SSO). A total of 250 hens (200 days of age) were fed control diet (commercial formula feed for han) or CLA-supplemented diet (1%, 2.5% and 5% CLA) or 5% SSO supplemented diet for 6 weeks, and eggs were collected for analysis of CLA, fatty acid compositons and lipid oxidation. Eggs from CLA-supplemented diets groups showed significantly (p<0.05) higher CLA content compared to those of control group. The contents of linoleic, palmitic, and myristic acid were increased as well as CLA content by feeding a CLA-supplemented diet. However, the contents of oleic and arachidonic acids in egg yolks were decreased by dietary CLA supplementation. The pH of egg yolk increased by the levels of CLA during storage. The contents of CLA were not significantly (p<0.05) changed during chilled storage for 28 days, whereas TBARS were significantly (p<0.05) increased. It is suggested that lipid oxidation of egg yolk might be affected by the levels of CLA in egg yolk due to changes in fatty acid compositions.