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KMID : 1024620020220030252
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Food Science of Animal Resources
2002 Volume.22 No. 3 p.252 ~ p.258
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Effects of Dietary Conjugated Linoleic Acid (CLA) on the Egg Quality
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Joo Seon-Tea
Lee Sang-Jo
Hur Sun-Jin
Ha Jeung-Key
Ha Yeong-Lae
Park Gu-Boo
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Abstract
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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.
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KEYWORD
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conjugated linoleic acid (CLA), egg yolk, egg quality
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