Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Dietary Conjugated Linoleic Acid (CLA) on the Egg Quality

Conjugated Linoleic Acid(CLA)의 급여가 계란의 품질에 미치는 영향

  • 주선태 (경상대학교 응용생명과학부) ;
  • 이상조 (경상대학교 응용생명과학부) ;
  • 허선진 (경상대학교 응용생명과학부) ;
  • 하정기 (경상대학교 응용생명과학부) ;
  • 하영래 (경상대학교 응용생명과학부) ;
  • 박구부 (경상대학교 응용생명과학부)
  • Published : 2002.09.01
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Abstract

The objective of the study was to investigate the effects of dietary conjugated linoleic acid (CLA) on the egg quality. The ISA Brown (200 days and 500 days) hens were assigned randomly to six diets containing 0, 0.6, 1.2, 1.8, 2.4 and 4.8% CLA, respectively. The CLA contents was not detected in control eggs, whereas the CLA contents of eggs that fed with CLA diets was significantly increased (p.0.05) as increasing of dietary CLA levels and feeding periods. Eggs weight, Haugh unit (HU), shell color, shell weight, shell density, and shell thickness were not significantly different among treatments. However, the albumen height from hens fed CLA was significantly (P<0.05) lower than those of control at 7 weeks. As increasing of the CLA levels in diet, the rate of saturated fatty acid in egg yolk was increased and yolk color showed more yellow color. Especially, T4 showed significantly (P<0.05) more yellow color than those of control in yolk color. When e99s were boiled, egg yolks from CLA dietary groups showed significantly (p<0.05) higher hardness value than control.

본 실험은 CLA급여수준과 기간이 계란의 품질에 미치는 영향에 대하여 연구하였다. 계란의 무게는 CLA 급여에 따른 유의적인 차이를 나타내지 않았으며, 난백의 높이는 급여 7주에서 CLA 급여구가 유의적(P<0.05)으로 낮은 값을 나타내었다. Haugh unit는 CLA 급여에 따른 유의적인 차이는 나타나지 않았다. 난황내 CLA축적량은 급여수준이 높을수록 유의적(P4O.05)으로 높은 축적량을 나타내었다. 그러나 저장 2주 이후에는 증가폭이 크지 않았다. CLA급여에 의한 난황내 지방산 조성을 보면 포화지방산이 증가되고 불포화 지방산이 감소하였는데 포화지방산인 palmitic acid의 증가와 불포화지방산인 oleic acid의 증가가 주요 원인인 것으로 사료된다. 난황색 (Roche)은 CLA 급여에 의해 유의적(P<0.05)으로 높게 나타났으며, 난황의 경도 또한 CLA급여에 의해 유의적(P<0.05)으로 높게 나타났다. 이와 같은 결과는 CLA 급여가 계란의 이화학적인 성질에 영향을 미친다는 것을 알 수있다. 그러나 CLA급여에 의한 계란 품질의 변화가 소비자의 관능적 특성에 미치는 영향에 관해서는 많은 연구가 필요할 것으로 사료된다.

Keywords

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