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Hajjar G, Haddad L, Rizk T, Akoka S, Bejjani J. High-resolution 1H NMR profiling of triacylglycerols as a tool for authentication of food from animal origin: Application to hen egg matrix. Food Chem 2021; 360:130056. [PMID: 34020363 DOI: 10.1016/j.foodchem.2021.130056] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 05/05/2021] [Accepted: 05/05/2021] [Indexed: 11/27/2022]
Abstract
Metabolomics of complex biological matrices conducted by means of 1H NMR leads to spectra suffering from severe signal overlapping. Previously, we have developed a high-resolution spectral treatment method to help solving this issue in 1H NMR of triacylglycerols. In this work, we tested the potential of the developed method in the characterization and authentication of food products from animal origin using egg yolk as a model matrix. The approach consisted in a spectral deconvolution guided by the precision obtained on the deconvoluted peaks after reference lineshape adjustment of spectra. Thus, 135 peaks were quantitated and successfully used as biomarkers of origin, of hens breed, and of farming system. This required multivariate statistical analyses for classification. The same pool of variables allowed construction of multivariate quantitation models for individual fatty acids. Furthermore, minute amounts of conjugated fatty acids were quantitated and used as fingerprints of samples from backyard and free-range farming.
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Affiliation(s)
- Ghina Hajjar
- Laboratory of Metrology and Isotopic Fractionation, Research Unit: Technologies et Valorisation Agroalimentaire (TVA), Faculty of Science, Saint Joseph University of Beirut, P.O. Box 17-5208 Mar Mikhael, Beirut 1104 2020, Lebanon; Université de Nantes, CNRS, CEISAM, UMR 6230, F-44000 Nantes, France
| | - Lenny Haddad
- Laboratory of Metrology and Isotopic Fractionation, Research Unit: Technologies et Valorisation Agroalimentaire (TVA), Faculty of Science, Saint Joseph University of Beirut, P.O. Box 17-5208 Mar Mikhael, Beirut 1104 2020, Lebanon; Université de Nantes, CNRS, CEISAM, UMR 6230, F-44000 Nantes, France
| | - Toufic Rizk
- Laboratory of Metrology and Isotopic Fractionation, Research Unit: Technologies et Valorisation Agroalimentaire (TVA), Faculty of Science, Saint Joseph University of Beirut, P.O. Box 17-5208 Mar Mikhael, Beirut 1104 2020, Lebanon
| | - Serge Akoka
- Université de Nantes, CNRS, CEISAM, UMR 6230, F-44000 Nantes, France
| | - Joseph Bejjani
- Laboratory of Metrology and Isotopic Fractionation, Research Unit: Technologies et Valorisation Agroalimentaire (TVA), Faculty of Science, Saint Joseph University of Beirut, P.O. Box 17-5208 Mar Mikhael, Beirut 1104 2020, Lebanon.
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2
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Affiliation(s)
- N.H.C. Sparks
- Avian Science Research Centre, Animal Health Group, SAC, Kings Buildings, West Mains Road, Edinburgh, EH9 3JG, Scotland
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3
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Reducing shell egg cholesterol content. I. Overview, genetic approaches, and nutritional strategies. WORLD POULTRY SCI J 2019. [DOI: 10.1017/s0043933906001206] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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4
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Laying hen rearing systems: a review of chemical composition and hygienic conditions of eggs. WORLD POULTRY SCI J 2019. [DOI: 10.1017/s0043933914000130] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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5
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Carvalho TSGD, Saad CEDP, Esposito M, Faria PB, Alvarenga RR, Ferreira LG, Motta Ferreira W, Moraes Gonçalves T, Zangeronimo MG. Reproductive Characteristics of Cockatiels ( Nymphicus hollandicus) Maintained in Captivityand Receiving Madagascar Cockroach ( Gromphadorhina portentosa) Meal. Animals (Basel) 2019; 9:E312. [PMID: 31159333 PMCID: PMC6616587 DOI: 10.3390/ani9060312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 05/15/2019] [Accepted: 05/21/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to evaluate the use of a Madagascar cockroach (Gromphadorhina portentosa) meal in the feed of cockatiels (Nymphicus hollandicus) in captivity and its influence on the reproductive characteristics of these birds. Twelve pairs of birds were used during two subsequent reproductive cycles of 130 days each, with time divided into four phases: laying, incubation, rearing of chicks until 30 days of age, and return to the new laying phase. The pairs were divided into two groups: a control group, which received a commercial diet for psittacines + a mixture of seeds, and a test group, which received the same diet as the control group except for the addition of a Madagascar cockroach meal in a ratio of 14 g of commercial food to 1 g of cockroach meal (6.6%). After hatching, chicks remained with their parents until 30 days of age. Subsequently, the chicks were transferred to another room and monitored until the 90th day of life. The inclusion of cockroach meal did not influence (p > 0.05) the intake of commercial food and mixture of seeds during the reproductive phases evaluated, except for feed intake, which was increased relative to control values (p = 0.02) in the return-to-laying phase. Yolk cholesterol content, egg width and egg shape index were increased with the inclusion of the cockroach meal, whereas the number of days to return to the new laying phase was reduced compared to the control (p = 0.02). The number of eggs laid decreased (p < 0.05) with the inclusion of the cockroach meal; however, the percentage of hatching was higher in the test group than in the control group (p < 0.05). No significant effect (p > 0.05) of dietary treatment was observed on the number of viable chicks at 1, 30 and 90 days of age or on the contents of most fatty acids present in the yolk. The findings of this study indicate that a Madagascar cockroach meal can be used as an alternative feedstuff in the diets for cockatiels and can lead to minor improvements in reproductive characteristics when replacing 6.6% of the commercial pelleted diet.
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Affiliation(s)
| | | | - Marcelo Esposito
- Departament of Animal Science, Federal University of Lavras, Lavras, Minas Gerais 37200-000, Brazil.
| | - Peter Bitencourt Faria
- Department of Veterinary Medicine, Federal University of Lavras, Lavras, Minas Gerais 37200-000, Brazil.
| | - Renata Ribeiro Alvarenga
- Departament of Animal Science, Federal University of Lavras, Lavras, Minas Gerais 37200-000, Brazil.
| | - Livia Geraldi Ferreira
- Department of Veterinary Medicine, Federal University of Lavras, Lavras, Minas Gerais 37200-000, Brazil.
| | - Walter Motta Ferreira
- Veterinary School, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais 31270-901, Brazil.
| | - Tarcisio Moraes Gonçalves
- Departament of Animal Science, Federal University of Lavras, Lavras, Minas Gerais 37200-000, Brazil.
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6
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Microbiota of eggs revealed by 16S rRNA-based sequencing: From raw materials produced by different suppliers to chilled pasteurized liquid products. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Zarei M, Rostami B, Masoumi R, Sharafi M, Shahir MH, Stear M, Catt S. Egg yolk enriched with polyunsaturated fatty acids (PUFAs) improves the shelf life of ram semen in liquid storage. Small Rumin Res 2018. [DOI: 10.1016/j.smallrumres.2018.05.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Affiliation(s)
- Aneta A. Koronowicz
- Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Balicka, Krakow, Poland
| | - Paula Banks
- Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Balicka, Krakow, Poland
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9
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Shinn SE, Proctor A, Baum JI. Egg Yolk as Means for Providing Essential and Beneficial Fatty Acids. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Sara E. Shinn
- Department of Food Science and Nutrition, Jordan College of Agricultural Science & Technology; California State University, Fresno; 5300 North Campus Drive, M/S FF17, Fresno CA 93704 USA
| | - Andrew Proctor
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue, Fayetteville AR 72701 USA
| | - Jamie I. Baum
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue, Fayetteville AR 72701 USA
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Shokryzadan P, Rajion MA, Meng GY, Boo LJ, Ebrahimi M, Royan M, Sahebi M, Azizi P, Abiri R, Jahromi MF. Conjugated linoleic acid: A potent fatty acid linked to animal and human health. Crit Rev Food Sci Nutr 2018; 57:2737-2748. [PMID: 26252346 DOI: 10.1080/10408398.2015.1060190] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Conjugated linoleic acid (CLA) is a mixture of isomers of linoleic acid (C18:2 n-6), which is mostly found in the ruminant meat and dairy products. The CLA is known to have many potential health benefits, and considered a potent powerful fatty acid, which is linked to animal and human health. The present work aims to discuss the source and production, mechanism of action, and effects of CLA on humans, poultry, and ruminants by reviewing the recent studies carried out on CLA. Despite most of the recent studies indicating beneficial effects of CLA on improving body weight control parameters, its effects on reducing risk factors of cardiovascular diseases (CVD), inflammation, blood glucose, and insulin are still controversial, and need to be further studied in different hosts.
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Affiliation(s)
- Parisa Shokryzadan
- a Faculty of Veterinary Medicine , Universiti Putra Malaysia , Serdang , Selangor , Malaysia.,b Agriculture Biotechnology Research Institute of Iran (ABRII) , East and North-East Branch , Mashhad , Iran
| | - Mohamed Ali Rajion
- a Faculty of Veterinary Medicine , Universiti Putra Malaysia , Serdang , Selangor , Malaysia
| | - Goh Yong Meng
- a Faculty of Veterinary Medicine , Universiti Putra Malaysia , Serdang , Selangor , Malaysia.,c Institute of Tropical Agriculture, Universiti Putra Malaysia , Serdang , Selangor , Malaysia
| | - Liang Juan Boo
- c Institute of Tropical Agriculture, Universiti Putra Malaysia , Serdang , Selangor , Malaysia
| | - Mahdi Ebrahimi
- a Faculty of Veterinary Medicine , Universiti Putra Malaysia , Serdang , Selangor , Malaysia
| | - Maryam Royan
- d Agriculture Biotechnology Research Institute of Iran (ABRII) , North Branch , Rasht , Iran
| | - Mahbod Sahebi
- c Institute of Tropical Agriculture, Universiti Putra Malaysia , Serdang , Selangor , Malaysia
| | - Parisa Azizi
- c Institute of Tropical Agriculture, Universiti Putra Malaysia , Serdang , Selangor , Malaysia
| | - Rambod Abiri
- e Faculty of Biotechnology and Biomolecular Sciences , Universiti Putra Malaysia , Serdang , Selangor , Malaysia
| | - Mohammad Faseleh Jahromi
- b Agriculture Biotechnology Research Institute of Iran (ABRII) , East and North-East Branch , Mashhad , Iran.,c Institute of Tropical Agriculture, Universiti Putra Malaysia , Serdang , Selangor , Malaysia
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11
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Shinn SE, Ruan CM, Proctor A. Strategies for Producing and Incorporating Conjugated Linoleic Acid–Rich Oils in Foods. Annu Rev Food Sci Technol 2017; 8:181-204. [DOI: 10.1146/annurev-food-030216-025703] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Conjugated linoleic acid (CLA) is in ruminant-derived foods and is known to combat obesity-related diseases. However, CLA levels in a healthy diet are too low to produce a clinical effect. Therefore, CLA has been produced by linoleic isomerization through fermentation and chemical catalysis. Many of these techniques are not practical for food production, but a recent development has enabled production of CLA-rich triglyceride vegetable oils from high linoleic acid oils by a minor modification of conventional food-oil processing techniques. These oils were used to produce common lipid-based food, such as margarine, shortenings, and salad dressings, whose quality was enhanced by the presence of CLA-rich oil and provided a significant CLA source. Meat and egg CLA content and subsequent food quality can also be increased by addition of dietary CLA. However, consumer awareness of CLA benefits needs to increase prior to commercial-scale production of CLA-rich oil.
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Affiliation(s)
- Sara E. Shinn
- Department of Food Science, University of Arkansas, Fayetteville, Arkansas 72704
| | - Chuan Min Ruan
- Department of Food Science, University of Arkansas, Fayetteville, Arkansas 72704
| | - Andrew Proctor
- Department of Food Science, University of Arkansas, Fayetteville, Arkansas 72704
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12
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Koronowicz AA, Banks P, Szymczyk B, Leszczyńska T, Master A, Piasna E, Szczepański W, Domagała D, Kopeć A, Piątkowska E, Laidler P. Dietary conjugated linoleic acid affects blood parameters, liver morphology and expression of selected hepatic genes in laying hens. Br Poult Sci 2016; 57:663-673. [PMID: 27267260 DOI: 10.1080/00071668.2016.1192280] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
The objective of this research were to investigate the effect of a conjugated linoleic acid (CLA)-enriched diet on Isa Brown laying hen health status and to provide a comprehensive analysis of changes in blood parameters, liver morphology and selected hepatic gene expression. Hens were allocated to the control and experimental group (diet enriched with 0.75% CLA) for a total period of 4 m. At the end of the experiment half of the hens from each group were slaughtered for analyses. The remaining hens were transferred to an organic farm for the next 5 m and fed on the diet without CLA supplementation. The CLA-enriched diet resulted in significant changes in blood and serum parameters; specifically, haematocrit (HCT), mean corpuscular volume (MCV) and white blood cells (WBC) count were decreased compared to the control. The total cholesterol (TC) was not significantly affected while the triacylglycerol's (TG) concentration was elevated. The activity of alanine aminotransferase (ALT) was significantly increased in the CLA-supplemented group, while aspartate aminotransferase (AST) showed an increasing tendency. Liver biopsies showed pathological changes classified as non-alcoholic fatty liver disease (NAFLD). Additionally, the expression of hepatic genes involved in fatty acids synthesis (ME1, ACLY, ACC, FASN, SCD1), oxidation (CPT1α, PPARA), detoxification processes (Cytochrome P450, CYP, Flavin-containing monooxygenase, FMO3), oxidative stress (NOX4, XbP1) and inflammation (IL6, TNFα) were elevated. Cessation of CLA supplementation for 5 m of organic farming resulted in normalisation of blood and hepatic parameters to the levels observed in control hens. The results of this study indicate that dietary CLA triggers an integrated stress response in laying hens and activates mechanisms involved in liver detoxification.
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Affiliation(s)
- A A Koronowicz
- a Department of Human Nutrition, Faculty of Food Technology , University of Agriculture , Krakow , Poland
| | - P Banks
- a Department of Human Nutrition, Faculty of Food Technology , University of Agriculture , Krakow , Poland
| | - B Szymczyk
- b Department of Animal Nutrition and Feed Science , National Research Institute of Animal Production , Krakow , Poland
| | - T Leszczyńska
- a Department of Human Nutrition, Faculty of Food Technology , University of Agriculture , Krakow , Poland
| | - A Master
- c Department of Biochemistry and Molecular Biology , Medical Centre for Postgraduate Education , Warszawa , Poland
| | - E Piasna
- a Department of Human Nutrition, Faculty of Food Technology , University of Agriculture , Krakow , Poland
| | - W Szczepański
- d Department of Pathomorphology , Jagiellonian University Medical College , Krakow , Poland
| | - D Domagała
- a Department of Human Nutrition, Faculty of Food Technology , University of Agriculture , Krakow , Poland
| | - A Kopeć
- a Department of Human Nutrition, Faculty of Food Technology , University of Agriculture , Krakow , Poland
| | - E Piątkowska
- a Department of Human Nutrition, Faculty of Food Technology , University of Agriculture , Krakow , Poland
| | - P Laidler
- e Department of Medical Biochemistry , Jagiellonian University Medical College , Krakow , Poland
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Koronowicz AA, Banks P, Domagała D, Master A, Leszczyńska T, Piasna E, Marynowska M, Laidler P. Fatty acid extract from CLA-enriched egg yolks can mediate transcriptome reprogramming of MCF-7 cancer cells to prevent their growth and proliferation. GENES AND NUTRITION 2016; 11:22. [PMID: 27551323 PMCID: PMC4968440 DOI: 10.1186/s12263-016-0537-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/04/2016] [Accepted: 07/12/2016] [Indexed: 02/06/2023]
Abstract
Background Our previous study showed that fatty acids extract obtained from CLA-enriched egg yolks (EFA-CLA) suppressed the viability of MCF-7 cancer cell line more effectively than extract from non-enriched egg yolks (EFA). In this study, we analysed the effect of EFA-CLA and EFA on transcriptome profile of MCF-7 cells by applying the whole Human Genome Microarray technology. Results We found that EFA-CLA and EFA treated cells differentially regulated genes involved in cancer development and progression. EFA-CLA, compared to EFA, positively increased the mRNA expression of TSC2 and PTEN tumor suppressors as well as decreased the expression of NOTCH1, AGPS, GNA12, STAT3, UCP2, HIGD2A, HIF1A, PPKAR1A oncogenes. Conclusions We show for the first time that EFA-CLA can regulate genes engaged in AKT/mTOR pathway and inhibiting cell cycle progression. The observed results are most likely achieved by the combined effect of both: incorporated CLA isomers and other fatty acids in eggs organically modified through hens’ diet. Our results suggest that CLA-enriched eggs could be easily available food products with a potential of a cancer chemopreventive agent. Electronic supplementary material The online version of this article (doi:10.1186/s12263-016-0537-z) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Aneta A Koronowicz
- Department of Human Nutrition, Faculty of Food Technology, University of Agriculture, Krakow, Poland
| | - Paula Banks
- Department of Human Nutrition, Faculty of Food Technology, University of Agriculture, Krakow, Poland
| | - Dominik Domagała
- Department of Human Nutrition, Faculty of Food Technology, University of Agriculture, Krakow, Poland
| | - Adam Master
- Department of Biochemistry and Molecular Biology, Medical Centre for Postgraduate Education, Warsaw, Poland
| | - Teresa Leszczyńska
- Department of Human Nutrition, Faculty of Food Technology, University of Agriculture, Krakow, Poland
| | - Ewelina Piasna
- Department of Human Nutrition, Faculty of Food Technology, University of Agriculture, Krakow, Poland
| | - Mariola Marynowska
- Department of Human Nutrition, Faculty of Food Technology, University of Agriculture, Krakow, Poland
| | - Piotr Laidler
- Department of Medical Biochemistry, Jagiellonian University Medical College, Krakow, Poland
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Liu X, Zhang Y, Yan P, Shi T, Wei X. Effects of conjugated linoleic acid on the performance of laying hens, lipid composition of egg yolk, egg flavor, and serum components. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 30:417-423. [PMID: 27383812 PMCID: PMC5337922 DOI: 10.5713/ajas.15.1036] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 01/27/2016] [Accepted: 06/02/2016] [Indexed: 11/27/2022]
Abstract
OBJECTIVE This experiment investigated the effects of dietary supplementation with conjugated linoleic acid (CLA) on the serum components, laying hen productivity, lipid composition of egg yolk, egg flavor and egg quality. METHODS Healthy 28-week-old Hy-Line white laying hens (n = 480) were divided randomly into 4 groups, 6 replicates/group, 20 birds/replicate. The 30-day experimental diets included 0% (control), 0.4%, 0.8%, and 1.6% CLA. Some serum indices of the birds, and egg production, quality, fatty acid composition, egg quality were measured. RESULTS The dietary supplementation with 0.4%, 0.8%, and 1.6% CLA did not significantly affect the laying rate and feed intake, as well as calcium ion and phosphorus ion concentration in serum (p>0.05). However, the CLA had significantly increased the strength of eggshell, decreased the odor, flavor, and taste of egg yolk, deepened the color of egg yolk, increased saturated fatty acids and polyunsaturated fatty acids, and reduced the monounsaturated fatty acids (p<0.05). On the other hand, the dietary supplementation with 1.6% CLA had significant effects on feed/gain, and improved serum hormones. Dietary supplementation with 0.4% and 0.8% CLA can significantly enhance the activity of alkaline phosphates. CONCLUSION CLA has no effect on production performance, but does enhance the lipid content of the egg yolk and the strength of the eggshell.
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Affiliation(s)
- Xuelan Liu
- Poultry Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250023, China
| | - Yan Zhang
- Poultry Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250023, China
| | - Peipei Yan
- Poultry Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250023, China
| | - Tianhong Shi
- Poultry Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250023, China
| | - Xiangfa Wei
- Poultry Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250023, China
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Faitarone ABG, Garcia EA, Roça RO, Andrade EN, Vercese F, Pelícia K. Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2016. [DOI: 10.1590/1516-635x1801009-016] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Shinn SE, Gilley AD, Proctor A, Anthony NB. Effect of trans, trans CLA egg enrichment from CLA-rich soy oil on yolk fatty acid composition, viscosity and physical properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2506-2513. [PMID: 25668072 DOI: 10.1021/jf504759w] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
CLA egg accumulation studies using cis, trans (c,t) isomers have been effective, but they reported adverse egg quality. trans, trans (t,t) CLA isomers have shown superior nutritional effects in rodent studies, but reports of t,t CLA-rich yolks are limited. The objectives were to determine the effect of t,t CLA-rich soy oil in feed on egg yolk viscosity, and yolk quality during refrigerated storage. Yolk fatty acids, viscosity, weight, index, moisture, pH, and vitelline membrane strength (VMS) were determined at 0, 20, and 30 storage days. CLA had minimal effect on fatty acid profiles, relative to c,t reports. CLA-rich yolk viscosity was greater than controls, and CLA yolks maintained higher viscosities during storage. Yolk weight and index were not affected by t,t CLA-rich soy oil. Yolks with the greatest CLA concentrations had the greatest VMS after 20 days of storage, and yolks containing lower CLA levels maintained greater VMS throughout 30 days of storage, relative to controls.
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Affiliation(s)
- Sara E Shinn
- Department of Food Science, University of Arkansas , 2650 North Young Avenue, Fayetteville, Arkansas 72704, United States
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Kumari Ramiah S, Meng GY, Ebrahimi M. Dietary conjugated linoleic acid alters oxidative stability and alleviates plasma cholesterol content in meat of broiler chickens. ScientificWorldJournal 2014; 2014:949324. [PMID: 25386625 PMCID: PMC4216700 DOI: 10.1155/2014/949324] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2014] [Revised: 08/28/2014] [Accepted: 09/15/2014] [Indexed: 01/12/2023] Open
Abstract
This study was conducted to investigate the effects of dietary conjugated linoleic acid (CLA) on fatty acid composition, lipoprotein content, lipid peroxidation, and meat colour of broiler chickens. A total of 180 broiler chickens were allocated to 3 dietary treatments (0, 2.5, and 5% Lutrell) and given a standard broiler starter diet and finisher diet. Body weight of chickens and feed intake were recorded weekly. After slaughter, the breast meat was aged at 4 °C for 0, 3, and 6 days. The fatty acid composition was measured in the breast meat. Body weight (BW) and feed efficiency were decreased by dietary CLA level (P < 0.05). Chicken fed with 2.5% Lutrell had the highest feed intake compared to the control (CON) group. The total CLA increased significantly (P < 0.05) in breast meat from birds supplemented with CLA. Propensity for lipid peroxidation was significantly higher after 6 days of meat storage (P < 0.05) and the redness in chicken breast meat was lower in CLA-fed birds (P < 0.05). It is also notable that a 5% Lutrell supplementation decreased the plasma total cholesterol (TC), low density protein (LDL), and HDL (high-density lipoprotein)/LDL ratio in chickens (P < 0.05).
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Affiliation(s)
- Suriya Kumari Ramiah
- Institute of Tropical Agriculture, Universiti Putra Malaysia (UPM), 43300 Persiaran Serdang, Selangor, Malaysia
| | - Goh Yong Meng
- Institute of Tropical Agriculture, Universiti Putra Malaysia (UPM), 43300 Persiaran Serdang, Selangor, Malaysia ; Faculty of Veterinary Medicine, Department of Veterinary Preclinical Science, Universiti Putra Malaysia (UPM), 43300 Persiaran Serdang, Selangor, Malaysia
| | - Mahdi Ebrahimi
- Faculty of Veterinary Medicine, Department of Veterinary Preclinical Science, Universiti Putra Malaysia (UPM), 43300 Persiaran Serdang, Selangor, Malaysia
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Herzallah S. Enrichment of conjugated linoleic acid (CLA) in hen eggs and broiler chickens meat by lactic acid bacteria. Br Poult Sci 2014; 54:747-52. [PMID: 24397511 DOI: 10.1080/00071668.2013.836734] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
1. The aim of this work was to compare conjugated linoleic acid (CLA) concentrations in chickens supplemented with 4 American Tissue Culture Collection (ATCC) bacterial strains, Lactobacillus plantarum, Lactobacillus lactis, Lactobacillus casei and Lactobacillus fermentum, and 4 isolates of Lactobacillus reuteri from camel, cattle, sheep and goat rumen extracts. 2. Micro-organisms were grown anaerobically in MRS broth, and 10(6) CFU/ml of bacteria were administered orally to mixed-sex, 1-d-old broiler chickens weekly for 4 weeks and to 23-week-old layer hens weekly for 6 weeks. 3. The 4 strains were evaluated for their effects on synthesis of CLA in hen eggs and broiler meat cuts. 4. Administration of pure Lactobacillus and isolated L. reuteri strains from camel, cattle, goat and sheep led to significantly increased CLA concentrations of 0.2-1.2 mg/g of fat in eggs and 0.3-1.88 mg/g of fat in broiler chicken flesh homogenates of leg, thigh and breast. 5. These data demonstrate that lactic acid bacteria of animal origin (L. reuteri) significantly enhanced CLA synthesis in both eggs and broiler meat cuts.
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Affiliation(s)
- Saqer Herzallah
- a Department of Nutrition and Food Science, Faculty of Agriculture , Mu׳tah University , Karak-Jordan , Karak , Jordan
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Vidal TF, Pereira ALF, Abreu VKG, Freitas ER, Sousa Neto MA, Zapata JFF. Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The objective of this study was to assess the effect of the addition of cashew nuts meal (0, 5, 10, 15, 20, and 25%) to laying hen diets on egg quality and yolk composition. The variables studied were: egg weight, specific gravity, Haugh Units, percentages of shell, albumen, and yolk, moisture, total solids, total lipids, fatty acids profile, and yolk cholesterol. The addition of up to 25% of cashew nuts meal to hen diets did not affect egg quality and freshness, moisture and total solids content. However, an increase in total lipid content and a decrease in yolk pigmentation was observed. Oleic acid level increased in the yolk, whereas palmitic, stearic, and linoleic acid levels decreased. The addition of cashew nuts meal increased the monounsaturated/saturated fatty acid ratio in the yolk and reduced the cholesterol content. Therefore, the use of cashew nuts meal in laying hen diets favorably modifies the fatty acid composition of egg yolk and contributes to a better acceptance of this food by consumers since it also reduces yolk cholesterol levels.
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Lei L, Li J, Hu JN, Liu R, Fan YW, Tang L, Deng ZY. Separation of Phospholipids from Hen Egg Yolk by Short Packed Silica Gel Column Chromatography. J Food Sci 2012; 77:C948-53. [DOI: 10.1111/j.1750-3841.2012.02850.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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21
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Alvarez C, García-Rebollar P, Cachaldora P, Méndez J, de Blas JC. Effects of dietary conjugated linoleic acid and high-oleic sunflower oil on performance and egg quality in laying hens. Br Poult Sci 2010; 46:80-6. [PMID: 15835256 DOI: 10.1080/00071660400023870] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
(1) Laying hen performance, yolk fatty acid (FA) concentrations, sensory quality and firmness of eggs were evaluated with respect to the inclusion in the diet of conjugated linoleic acid (CLA) and high-oleic acid sunflower oil (HOSO). (2) Nine diets were arranged factorially, with three concentrations of CIA (0, 1 and 2 g/kg) and HOSO (10, 20 and 30 g/kg). (3) Type of diet did not affect egg production traits. (4) Dietary addition of CLA decreased yolk lipid content and yolk lipid concentrations of monounsaturated FA, C(20:4 n-6) and C(22:6 n-3), but increased those of CLA and saturated FA. (5) Dietary addition of HOSO increased monounsaturated FA concentrations in the yolk lipid but decreased those of CLA and saturated FA. (6) CLA supplementation increased yolk moisture and firmness and impaired the sensory quality of eggs. (7) An interaction between CLA and HOSO addition was found as effects of CLA addition on yolk lipid CLA concentrations and egg quality traits were smaller when the amount of HOSO in the diet increased. (8) Regression equations have been calculated in order to predict yolk CLA and C(18:1), concentration from dietary composition, and yolk firmness from yolk FA composition.
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Affiliation(s)
- C Alvarez
- COREN, Sociedad Cooperativa Galega, Ourense, Spain
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22
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González-Muñoz MJ, Bastida S, Jiménez O, Lorenzo de C, Vergara G, Sánchez-Muniz FJ. The effect of dietary fat on the fatty acid composition and cholesterol content of Hy-line and Warren hen eggs. GRASAS Y ACEITES 2009. [DOI: 10.3989/gya.108208] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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23
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Double enrichment of chicken eggs with conjugated linoleic acid and n-3 fatty acids through dietary fat supplementation. Anim Feed Sci Technol 2008. [DOI: 10.1016/j.anifeedsci.2007.10.010] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Yin J, Shang X, Li D, Wang F, Guan Y, Wang Z. Effects of Dietary Conjugated Linoleic Acid on the Fatty Acid Profile and Cholesterol Content of Egg Yolks from Different Breeds of Layers. Poult Sci 2008; 87:284-90. [DOI: 10.3382/ps.2007-00220] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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25
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Hidalgo A, Rossi M, Clerici F, Ratti S. A market study on the quality characteristics of eggs from different housing systems. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.07.019] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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26
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Effects of fish oil and conjugated linoleic acids on expression of target genes of PPAR alpha and sterol regulatory element-binding proteins in the liver of laying hens. Br J Nutr 2008; 100:355-63. [PMID: 18205990 DOI: 10.1017/s0007114507883024] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
In mammals, (n-3) PUFA and conjugated linoleic acids (CLA) act as activators of PPAR alpha and alter nuclear concentrations of sterol regulatory element-binding proteins (SREBP) in the liver, and thereby influence hepatic lipid catabolism and synthesis. In this study, we investigated the hypothesis that (n-3) PUFA and CLA exert similar effects in the liver of laying hens. Thirty hens (64 weeks old) were fed diets containing 30 g/kg of sunflower oil (control), fish oil (salmon oil) or CLA in TAG form (containing predominantly cis-9, trans-11 CLA and trans-10, cis-12 CLA) for 5 weeks. Hens fed fish oil had a higher expression of some PPAR alpha target genes and a lower nuclear concentration of SREBP-2 in the liver and lower concentrations of cholesterol and TAG in plasma than control hens. Nuclear concentration of SREBP-1 and its target genes involved in lipogenesis were not altered in hens fed fish oil. Hens fed CLA had increased concentrations of TAG and cholesterol in the liver. However, their mRNA levels of PPAR alpha target genes and nuclear concentrations of SREBP-1 and SREBP-2 as well as mRNA levels of their target genes in the liver were largely unchanged compared to control hens. The results of this study suggest that (n-3) PUFA cause a moderate activation of PPAR alpha and lower cholesterol synthesis but do not impair fatty acid synthesis in the liver of laying hens. CLA lead to an accumulation of TAG and cholesterol in the liver of hens by mechanisms to be elucidated in further studies.
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Kim J, Choi NJ, Park H, Kim I, Lee H, Song M, Whang K, Kim Y. Utilization of Oil By-Product from the Purification Process of Conjugated Linoleic Acid as Feeding Supplements for the Accumulation of Conjugated Linoleic Acid in the Egg Yolk. Poult Sci 2008; 87:64-70. [DOI: 10.3382/ps.2007-00124] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Franczyk-Zarów M, Kostogrys RB, Szymczyk B, Jawień J, Gajda M, Cichocki T, Wojnar L, Chlopicki S, Pisulewski PM. Functional effects of eggs, naturally enriched with conjugated linoleic acid, on the blood lipid profile, development of atherosclerosis and composition of atherosclerotic plaque in apolipoprotein E and low-density lipoprotein receptor double-knockout mice (apoE/LDLR− / − ). Br J Nutr 2007; 99:49-58. [PMID: 17678565 DOI: 10.1017/s0007114507793893] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The objective of this study was to evaluate potential anti-atherogenic properties of hen eggs enriched naturally with conjugated linoleic acid (CLA) isomers (cis-9,trans-11 andtrans-10,cis-12). Eighteen apoE and LDL receptor double-knockout mice (apoE/LDLR− / − ), at the age of 4 months with pre-established atherosclerosis, were randomly assigned to three experimental groups (n6) and fed AIN-93G-based diets for the next 2 months. The experimental diets were: AIN-93G+ CLA-free egg-yolk powder (control); AIN-93G+ CLA-free egg-yolk powder +0·1 % CLA (CLA-supplemented eggs); and AIN-93G+ CLA-enriched egg-yolk powder, providing 0·1 % CLA (CLA-enriched eggs). For assessment of anti-atherogenic properties of CLA-enriched or CLA-supplemented eggs the following criteria were used: (1) serum lipid profile; (2) development of atherosclerosis; and (3) composition of atherosclerotic plaque. CLA-enriched eggs, compared with CLA-supplemented eggs, reduced significantly (P < 0·05) total plasma cholesterol in the mice. At the same time, both CLA-supplemented eggs and CLA-enriched eggs tended to decrease the size of atherosclerotic plaque in aortic roots of mice. Most importantly, atherosclerotic plaques of mice fed CLA-enriched eggs showed significantly (P < 0·05) reduced number of atherogenic macrophages and increased area occupied by smooth muscle cells in atherosclerotic lesions. In conclusion, CLA-enriched eggs exerted an anti-inflammatory effect more effectively than CLA-supplemented eggs. This anti-inflammatory effect can be considered their major functional claim that warrants further exploitation.
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Affiliation(s)
- Magdalena Franczyk-Zarów
- Department of Human Nutrition, Faculty of Food Technology, Agricultural University of Kraków, ul. Balicka 122, 30-149 Kraków, Poland
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29
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Hur SJ, Park GB, Joo ST. Biological activities of conjugated linoleic acid (CLA) and effects of CLA on animal products. Livest Sci 2007. [DOI: 10.1016/j.livsci.2006.11.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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30
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Suksombat W, Samitayotin S, Lounglawan P. Effects of Conjugated Linoleic Acid Supplementation in Layer Diet on Fatty Acid Compositions of Egg Yolk and Layer Performances. Poult Sci 2006; 85:1603-9. [PMID: 16977846 DOI: 10.1093/ps/85.9.1603] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Conjugated linoleic acid (CLA) is a mixture of positional and geometric isomers of linoleic acid with conjugated double bonds. Conjugated linoleic acids have been reported to have a wide range of health-beneficial effects, including anticarcinogenic, antiatherogenic, antidiabetic, and immune stimulatory effects. The objective of this study was to investigate the incorporation of CLA into eggs. Three hundred 27-wk-old layers were allocated to 5 dietary treatments (0, 1, 2, 3, and 4% CLA) with 5 replicates. The results of the study showed that average daily feed intakes were similar in all treatment groups, although hens fed with 4% CLA tended to consume less feed than other hens. Body weight gain and mortality rate were not significantly different (P > 0.05). Hens fed 4% dietary CLA had reduced egg, yolk, and albumen weights (P < 0.05). Yolk color significantly decreased as dietary CLA increased (P < 0.01). Shell thickness and Haugh units were not influenced by the dietary CLA. Concentrations of CLA and saturated fatty acids in egg yolk lipids increased as dietary CLA increased (P < 0.01), whereas concentrations of monounsaturated fatty acids and polyunsaturated fatty acids decreased as dietary CLA increased (P < 0.01). It can be concluded from the present experiments that increasing the amount of CLA fed to hens will increase the amount of CLA in egg yolk and that this increase is accompanied by a reduction in the amount of yolk polyunsaturated fatty acids but an increase in yolk saturated fatty acids. Egg size, yolk weight, and Roche-fan determined yolk color significantly decreased at the highest level of CLA supplementation.
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Affiliation(s)
- W Suksombat
- School of Animal Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Muang, Nakhon Ratchasima 30000, Thailand.
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31
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Muma E, Palander S, Näsi M, Pfeiffer AM, Keller T, Griinari JM. Modulation of conjugated linoleic acid-induced loss of chicken egg hatchability by dietary soybean oil. Poult Sci 2006; 85:712-20. [PMID: 16615355 DOI: 10.1093/ps/85.4.712] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The main objective of the present study was to determine the minimum level of dietary plant oil supplementation that results in full recovery from loss of hatchability induced by conjugated linoleic acid (CLA). Another objective was to define the changes in egg yolk fatty acid composition associated with the loss and recovery of hatchability. Shaver hens were assigned to groups of 8 and were fed a diet containing either no CLA plus 0.5% soybean oil (control) or 0.5% CLA (1:1 mixture of cis-9, trans-11 and trans-10, cis-12 CLA) plus 0, 2, 4, 6, or 8% soybean oil for 15 d. Supplementation with CLA (CLA plus 0% soybean oil) resulted in complete loss of hatchability of fertile eggs. Hatchability was progressively improved by increasing doses of soybean oil, and full recovery of hatchability compared with the control levels was achieved at 6% soybean oil. There was no further improvement in hatchability when 8% soybean oil was added to the CLA-supplemented diet. Loss of hatchability was associated with a 2- to 3-fold decrease in desaturase ratios (cis-9 C16:1/C16:0 and cis-9 C18:1/C18:0) in the egg yolk total lipids, indicating marked inhibition of delta-9 desaturase in the chicken liver. In addition, the concentration of arachidonic acid was observed to decrease. Recovery of hatchability was associated with an increased proportion of linoleic acid and linolenic acid in the egg yolk. However, there was no change in desaturase ratios, suggesting that delta-9 desaturase inhibition persisted. Increased incorporation of dietary linoleic and linolenic acids might have compensated for the reduced levels of palmitoleic and oleic acid, thus allowing for the improvement in hatchability.
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Affiliation(s)
- E Muma
- Department of Animal Science, University of Helsinki, Helsinki, Finland
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32
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Shang XG, Wang FL, Li DF, Yin JD, Li XJ, Yi GF. Effect of dietary conjugated linoleic acid on the fatty acid composition of egg yolk, plasma and liver as well as hepatic stearoyl-coenzyme A desaturase activity and gene expression in laying hens. Poult Sci 2005; 84:1886-92. [PMID: 16479945 DOI: 10.1093/ps/84.12.1886] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
A total of 216 Brown Dwarf laying hens (1.62 +/- 0.06 kg BW and 60 wk old) were fed 1 of 3 corn-soybean meal-based diets containing 0, 2.5, or 5.0% conjugated linoleic aicd (CLA) to explore its effects on the fatty acid composition of egg yolk, plasma, and liver as well as hepatic stearoyl-coenzyme A desaturase-1 (SCD-1) activity and its mRNA gene expression. Four hens were placed in wired-floored cages (45 x 40 x 45 cm) and 3 cages were grouped as 1 replicate, resulting in 6 replicates per treatment. The experimental diets were fed for 54 d, and then eggs were collected to determine the fatty acid composition of egg yolk. Four eggs were randomly selected from the total day's production for each replicate, and the contents were pooled prior to analysis. On d 56, one randomly chosen hen from each replicate (6 hens per replicate and a total of 18 hens) was bled via heart puncture and then killed in order to collect liver samples to measure the fatty acid profile of plasma and liver tissue as well as hepatic SCD-1 activity and its mRNA abundance. Dietary supplementation of CLA resulted in a significant deposition of CLA in egg yolk, plasma, and liver lipids (P < 0.01). As the dietary level of CLA increased, the concentration of saturated fatty acids in egg yolk, plasma, and liver also increased (P < 0.05). However, the concentration of monounsaturated fatty acids in these same tissues decreased (P < 0.01). Compared with the control, the activity of SCD-1 was reduced by feeding 2.5% CLA (P < 0.05) without a change in SCD-1 mRNA gene expression. However, feeding 5% CLA reduced both SCD-1 activity and mRNA abundance (P < 0.05). These results indicate that the conversion of saturated to monounsaturated fatty acids in egg yolk, plasma, and liver might be modulated directly at hepatic mRNA gene expression levels, or may be indirectly regulated at the downstream post-transcriptional levels.
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Affiliation(s)
- X G Shang
- National Key Lab of Animal Nutrition, China Agricultural University, Beijing, People's Republic of China 100094
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Kennedy SR, Campbell PJ, Porter A, Tocher DR. Influence of dietary conjugated linoleic acid (CLA) on lipid and fatty acid composition in liver and flesh of Atlantic salmon (Salmo salar). Comp Biochem Physiol B Biochem Mol Biol 2005; 141:168-78. [PMID: 15939320 DOI: 10.1016/j.cbpc.2005.02.010] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2004] [Revised: 02/18/2005] [Accepted: 02/20/2005] [Indexed: 10/25/2022]
Abstract
The aim of the present study was to determine the effects of conjugated linoleic acid (CLA) on lipid and fatty acid metabolism in Atlantic salmon. The overall objective being to test the hypotheses that CLA has beneficial effects in salmon including growth enhancement, improved flesh quality through decreased adiposity and lipid deposition thereby minimising detrimental effects of feeding high fat diets, and increased nutritional quality through increased levels of beneficial fatty acids including n-3 highly unsaturated fatty acids (HUFA) and CLA itself. Salmon smolts were fed diets containing two levels of fish oil (low, approximately 18% and high, approximately 34%) containing three levels of CLA (a 1:1 mixture of 9-cis,trans-11 and trans-10,cis-12. at 0, 1 and 2% of diet) for 3 months and the effects on growth performance, liver and muscle (flesh) lipid contents and class compositions, and fatty acid compositions determined. The diets were also specifically formulated to investigate whether the effects of CLA, if any, were more dependent upon absolute content of CLA in the diet (as percentage of total diet) or the relative level of CLA to other fatty acids. Dietary CLA in salmon smolts had no effect on growth parameters or biometric parameters. However, there was a clear trend of increased total lipid and triacylglycerol contents in both liver and flesh in fish fed CLA, particularly in fish fed the high oil diets. Finally, CLA was incorporated into tissue lipids, with levels in flesh being 2-fold higher than in liver, but importantly, incorporation in liver was at the expense of saturated and monounsaturated fatty acids whereas in flesh it was at the expense of n-3HUFA.
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Affiliation(s)
- Sean R Kennedy
- Institute of Aquaculture, University of Stirling, Stirling FK9 4LA, UK.
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Shang XG, Wang FL, Li DF, Yin JD, Li JY. Effects of dietary conjugated linoleic acid on the productivity of laying hens and egg quality during refrigerated storage. Poult Sci 2004; 83:1688-95. [PMID: 15510554 DOI: 10.1093/ps/83.10.1688] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Five hundred and four 40-wk-old Brown Dwarf hens (1.51 +/- 0.08 kg BW) were fed corn-soybean meal diets containing 0, 1, 2, 3, 4, 5, or 6% conjugated linoleic acid (CLA) for 56 d to measure the effects of dietary CLA on laying hen productivity and egg quality during refrigerated storage. Four hens were placed in 1 cage, and 3 cages were grouped as 1 replicate resulting in 6 replicates per treatment. After feeding the experimental diets for 11 d, eggs were collected to determine the fatty acid composition of egg yolks. From d 12 to 18, eggs from hens fed diets containing 0, 2, 4, and 6% CLA diets were stored at 4 degrees C for up to 28 d. At designated times (1, 14, or 28 d), eggs were taken, broken, and shelled to evaluate water content, pH, and ion concentration. Firmness of hard-cooked egg yolk was also determined. With increased dietary CLA, feed intake, BW gain, rate of egg production, egg weight, and feed efficiency all decreased linearly (P < 0.01). The weight of the yolk, albumen, and shell decreased linearly (P < 0.01) with increasing dietary CLA. Concentration of CLA in the yolk lipids increased quadratically (P < 0.01), with increasing dietary CLA. Concurrent increases (P < 0.01) in the concentration of myristic, palmitic, and stearic acids and decreases (P < 0.01) in oleic, linoleic, linolenic, and archidonic acids in egg yolk lipids were observed. Days of storage and CLA (P < 0.01) increased yolk firmness. Egg yolk water content and pH increased with storage and CLA content (P < 0.01). Corresponding decreases were observed in albumen pH. Regardless of dietary treatment, the concentrations of Na, K, and Mg in egg yolks increased with longer storage time. At 28 d of storage, there was a linear (P < 0.01) increase in Na, K, and Mg content in egg yolks as dietary CLA increased. In contrast to the egg yolk, the concentrations of Na, K, and Mg in egg albumen decreased with storage time. On d 28, there was a linear decrease (P < 0.01) in the Na content of albumen with increasing CLA. This study suggests that the greater firmness of CLA-fed eggs might be related to the change of pH, water content, and ion concentrations during refrigerated storage.
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Affiliation(s)
- X G Shang
- Animal Science and Technology College, China Agricultural University, Beijing, China
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Alvarez C, Cachaldora P, Méndez J, García-Rebollar P, De Blas JC. Effects of dietary conjugated linoleic acid and fish oil supplementation on performance and egg quality in laying hens. Br Poult Sci 2004; 45:524-9. [PMID: 15484728 DOI: 10.1080/00071660400001116] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
1. Laying hen performance, yolk fat fatty acid concentrations and firmness of eggs were evaluated with respect to the inclusion in the diet of conjugated linoleic acid (CLA) and fish oil. 2. Nine diets were arranged factorially, with three levels of supplementation of CLA (1, 3 and 5 g/kg) and fish oil (0, 14 and 20 g/kg). 3. Type of diet did not affect egg production traits. 4. CLA addition increased yolk weight and yolk fat concentrations of CLA, saturated and total long-chain n-3 fatty acids, but decreased those of monounsaturated and total long-chain n-6 fatty acids. 5. Fish oil addition increased long-chain n-3 fatty acids yolk fat concentrations but decreased those of CLA, saturated and long-chain n-6 fatty acids. 6. Effects of CLA addition on yolk fat concentrations of C22:4 n-6 and C20:5 n-3 were greater when no fish oil was added to the diet. 7. CLA supplementation increased linearly yolk moisture and firmness and altered albumen and yolk pH.
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Affiliation(s)
- C Alvarez
- COREN, Sociedad Cooperativa Galega, Ourense, Spain
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