New approaches to enrich conjugated linoleic acid in eggs:: dietary vaccenic acid and purified cis-9, trans-11 conjugated linoleic acid isomer

被引：0
|
作者：
Palander, S. [1 ]
Griinari, M. [2 ]
Haegg, Palvi [2 ]
Nasi, M. [2 ]
机构：
[1] Seinajoki Polytech, Ilamjoki Sch Agr & Forestry, FIN-61800 Ilmajoki, Finland
[2] Univ Helsinki, Dept Anim Sci, FIN-00014 Helsinki, Finland
来源：
ARCHIV FUR GEFLUGELKUNDE | 2007年 / 71卷 / 06期
关键词：
layer; egg; fatty acids; conjugated linoleic acid; vaccenic acid;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Effects of trans-11 octamonoenoic acid (vaccenic acid) of hydrogenated soybean fat and purified cis-9, trans-11 conjugated linoleic acid (9,11-CLA) on yolk fatty acid composition and yolk quality were studied in a feeding experiment with 20 laying hens. Dietary vaccenic acid was effectively desturated and incorporated into yolk lipid as conjugated linoleic acid. 9,11-CLA was as well effectively transferred into yolk. Feeding 9,11-CLA increased proportion of saturated fatty acids in yolk lipid, but did not lead to increase of pH of stored yolks. It is concluded that both vaccenic acid and 9,11-CLA could serve as considerable sources of conjugated linoleic acid in yolk lipid synthesis.
引用
收藏
页码：278 / 280
页数：3
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