Document Detail


Conjugated linoleic acids alter the fatty acid composition and physical properties of egg yolk and albumen.
MedLine Citation:
PMID:  14582988     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Effects of dietary conjugated linoleic acids (CLAs) and docosahexaenoic acid (DHA) on the fatty acid composition of different egg compartments after storage were studied. Four dietary treatments [supplemented with safflower oil (SAFF, control group), DHA, CLAs plus DHA (CAD), and CLAs alone] were administered to Single Comb White Leghorn (SCWL) laying hens. Eggs from the different treatment groups were collected and stored for 10 weeks at 4 degrees C before analysis. Fatty acids from the yolk (yolk granules and plasma), egg albumen, and vitelline membrane were analyzed by gas chromatography. The yolk of eggs from hens given CLAs had significantly higher amounts of saturated fatty acids, typically 16:0 and 18:0, but lower amounts of polyunsaturated fatty acids (PUFAs) compared to eggs from the control group (SAFF). CLA content was highest in the yolk and present in both neutral and polar lipids, with the greatest concentrations in neutral lipids. DHA was incorporated mainly into yolk polar lipids. Lipids in yolk plasma and granules contained similar amounts of CLAs. The fatty acid compositions of vitelline membrane and egg albumen mirrored that of the egg yolk. CLA supplementation resulted in hard and rubbery yolks when compared to hard-cooked eggs from the control group. This study showed that feeding CLAs to hens led to accumulation of the isomers in polar and neutral lipids of the egg yolk and that these isomers migrated into egg albumen. Because the sensory properties of hard-cooked eggs were negatively affected by the enrichment of a mixture of CLA isomers in this study, further research should be conducted to evaluate how the different isomers alter the properties of egg yolk and albumen so that the quality of designed eggs containing CLAs and DHA can be improved.
Authors:
Bruce A Watkins; Shulin Feng; Anna K Strom; Amy A DeVitt; Liangli Yu; Yong Li
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  51     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2003 Nov 
Date Detail:
Created Date:  2003-10-29     Completed Date:  2004-01-06     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  6870-6     Citation Subset:  IM    
Affiliation:
Center for Enhancing Foods to Protect Health, Lipid Chemistry and Molecular Biology Laboratory, Purdue University, West Lafayette, Indiana 47907-2009, USA. baw@purdue.edu
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MeSH Terms
Descriptor/Qualifier:
Animals
Chickens / physiology*
Chromatography, Gas
Dietary Fats / administration & dosage*
Docosahexaenoic Acids / administration & dosage
Egg White / analysis
Egg Yolk / chemistry*
Fatty Acids / analysis*
Female
Linoleic Acids, Conjugated / administration & dosage*,  analysis
Lipids / analysis
Ovalbumin / chemistry*
Safflower Oil / administration & dosage
Vitelline Membrane / chemistry
Chemical
Reg. No./Substance:
0/Dietary Fats; 0/Fatty Acids; 0/Linoleic Acids, Conjugated; 0/Lipids; 25167-62-8/Docosahexaenoic Acids; 8001-23-8/Safflower Oil; 9006-59-1/Ovalbumin

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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