TY  - JOUR
T1  - The Effects of Dietary Conjugated Linoleic Acid (CLA), Sunflower Oil And Soybean Oil On Fatty Acid Composition of Yolk and Egg Quality in Laying Hen
AU - , Muhammed Kuddusi Erhan 
JO  - Journal of Food Technology
VL  - 3
IS  - 3
SP  - 427
EP  - 429
PY  - 2005
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2005.427.429
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2005.427.429
KW  - 
AB  - A trial was conducted to investigate to effects of dietary conjugated linoleic acid (CLA), sunflower oil and soybean oil on the concentration of CLA, other fatty acids of egg yolk lipids, rate of albumen, yolk, shell and color of eggs, productive performance of laying hens. Sixty, 70- wk-old Lohman hens kept in individual cages, were assigned to each of five dietary treatments that consisted of diets containing 2.8% sunflower oil, 2.8% soybean oil, 1.4% sunflower oil + 0.84% CLA ( 1.4% CLA source), 1.4% soybean oil + 0.84% CLA (1.4% CLA source), or 1.4% soybean oil + 1.4% sunflower oil. The CLA source contained 60% CLA. Eggs were collected daily and stored at 4 C at the end of the treatment. The eggs were processed to fatty acid composition, color, proportions of yolk, albumen and shell. In this study, saturated fatty acid (SFA) and polyunsaturated fatty acid (PUFA) increased (p<0.01) by dietary CLA whereas concentration of monounsaturated fatty acid (MUFA) decreased. Feed conversion and egg production were negative influenced from dietary CLA. Dietary CLA increased the proportion of egg yolk but decreased the albumen ratio.
ER  -