Browse > Article

Effects of Dietary Conjugated Linoleic Acid (CLA) on the Egg Quality  

주선태 (경상대학교 응용생명과학부)
이상조 (경상대학교 응용생명과학부)
허선진 (경상대학교 응용생명과학부)
하정기 (경상대학교 응용생명과학부)
하영래 (경상대학교 응용생명과학부)
박구부 (경상대학교 응용생명과학부)
Publication Information
Food Science of Animal Resources / v.22, no.3, 2002 , pp. 252-258 More about this Journal
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.
Keywords
conjugated linoleic acid (CLA); egg yolk; egg quality;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Thiel, R. L., Sparks, J. C., Wiegand, B. R., Parrish, F. C. and Ewan, R. C. (1998) Conjugated linoleic acid improves perfor-mance and body composition in swine, p. 127 in: Midwestem Section ASAS and Midwest Branch ADSA 1998 Meeting, DesMoinse, IA
2 Chamruspollert, M. and Sell, J. L. (1999) Transfer of dietary conjugated linoleic acid to egg yolk of chickens, Poultry Sci., 78:1138 -1150   DOI
3 Chen, J. F., Tai, C, Y., Chen, Y, C. and Chen, B. H. (2001) Effects of conjugated linoleic acid on the degradation and oxidation stability of model lipids during heating and illumination. Food. Chem., 72: 199-206   DOI   ScienceOn
4 Folch, J., Lees, M. and Sloane Stanley, G. H. (1956) A Simple Method for the Isolation and PuriScation of Total Lipides from Animal Tissues. Journal of Biological Chemistry., 226: 497
5 Haugh, R. R. (1937) The Haugh unit for measuring egg quality. US Egg and Poultry Magazine., 43: 552-555, 572-573
6 Joo, S. T., Lee, J. I., Ha, Y. L. and Park, G. B. (2002) Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color and water-holding capacity of pork loin. J. Ani. Sci., 80: 108-112   DOI
7 SAS. (1996) SAS/STAT Software for PC. Release 6.11. SAS Institute Cary NC USA
8 Lee, K. N., Storkson, J. M. and Pariza, M. W. (1995) Dietary conjugated linoleic acid changes fatty acid composition in different tissues by decreasing monounsaturated fatty acids, p. 183 in : IFT Annual Meeting Book of Abstracts, Anaheim, CA
9 Ha, Y. L., Ha, H. S., Bahn, K. N., Lee, E. J. and Ha, J. K. (1994) Effects of dietary conjugated dienoic isomers of linoleic acid (CLA) on cholesterol and CLA contents of hen's egg. In 1994 IFT Annual Meeting Technical Program Jun. 25 29, Altant, GA, USA. 79D6: p249
10 Fogerty, A. C., Ford, G. L. and Svoronos, D. (1988) Octadeca-9, ll-dienoic acid in food stuffs and in the lipids of human blood and breast milk. Nutrition Reports International, 38: 937-944
11 Kepler, C. R., Hirons, K. P., Mcneil, J. J. and Tove, S. B. (1966) Intermediates and products of the biohydrogenation of linoleic acid by Butyrivibrio ftbrisotvens. J. Biological Chemistry., 241: 1350-1354
12 Park, G. B., Kim, J. H., Shin, T. S., Lee, J. I., Park, T. S., Joo, Y. G. and Ha, Y. L. (1997) Dietary conjugated linoleic acid supresses the oxidation of chicken during storage. 88th AOCS Annual Meeting & Expo. Seattle WA, May 11-14, Session. 73:64
13 Park, Y., Albright, K. J., Liu, W., Storkson, J. M. Cook, M. E. and Pariza, M. W. (1997) Effect of conjugated linoleic acid on body composition in mice. Lipids, 32: 853-858   DOI   ScienceOn
14 Chin, S. F., Liu, W., Storkson, J. M., Ha, Y. L. and Pariza, M. W. (1992) Dietary sources of conjugated dienoic isomers of linoleic acid. A newly recognized class of anticarcinogens. J. Food Comp. Anal., 5:185-197   DOI
15 Belury, M. A. and Kempa-Steczko, A. (1997) Conjugated linoleic acid modulates hepatic lipid composition in mice. Lipids, 32:199-204   DOI   ScienceOn
16 Du, M., Ahn, D. U. and Sell, J. L. (2000) Effect of dietary conjugated linoleic acid(CLA) and linoleic/linolenic acid ratio on polyunsaturated fatty acid status in laying hens. Poultry. Sci., 79:1749-1756   DOI
17 Ahn, D. U., Sell, J. L., Jo. C., Chamruspollert, M. and Jeffrey, M. (1999) Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage. Poultry Sci., 78: 922-928   DOI
18 Byon, J. H., Park, S. J., Park, K. A., Ha, J. K., Kim, J. O. and Ha, Y. L. (1996) Beneficial effects of dietary anticarcinogenic conjugated linoleic acid (CLA) on the performances of laying hens and broiler. J. Food Sci. Nutr., 1: 99-105
19 Lee, K. S. (1996) Conjugated linoleic acid and lipid metabolism. Ph. D. Thesis at the University of Wisconsin-Madison. 77-120
20 USDA, Egg Grading Manual. (1968) Agriculture Handbook 75. U. S. Govemment Printing Office
21 Haumann, B. F. (1996) Conjugated linoleic acid offers research promise. INFORM, 7: 152-159