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KMID : 1024619980180040339
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Food Science of Animal Resources
1998 Volume.18 No. 4 p.339 ~ p.347
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Effect of Conjugated Linoleic Acid on Fatty Acid Composition and Lipid Oxidation of Egg Yolk
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Park Goo-Boo
Lee Jeong-Il
Ha Yeong-Lae
Kang Seok-Joong
Jin Sang-Keun
Joo Seon-Tea
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Abstract
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The effects of conjugated linoleic acid (CLA) in egg yolk on fatty acid composition and lipid oxidation during chilled storage (4) were investigated. CLA was synthesized according to the method of alkali isomerization using safflower seed oil (SSO). A total of 250 hens (200 days of age) were fed control diet (commercial formula feed for han) or CLA-supplemented diet (1%, 2.5% and 5% CLA) or 5% SSO supplemented diet for 6 weeks, and eggs were collected for analysis of CLA, fatty acid compositons and lipid oxidation. Eggs from CLA-supplemented diets groups showed significantly (p＜0.05) higher CLA content compared to those of control group. The contents of linoleic, palmitic, and myristic acid were increased as well as CLA content by feeding a CLA-supplemented diet. However, the contents of oleic and arachidonic acids in egg yolks were decreased by dietary CLA supplementation. The pH of egg yolk increased by the levels of CLA during storage. The contents of CLA were not significantly (p＜0.05) changed during chilled storage for 28 days, whereas TBARS were significantly (p＜0.05) increased. It is suggested that lipid oxidation of egg yolk might be affected by the levels of CLA in egg yolk due to changes in fatty acid compositions.
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KEYWORD
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CLA, conjugated linoleic acid, egg yolk, lipid oxidation
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