New Approaches To Enrich Conjugated Linoleic Acid In Eggs: Dietary Vaccenic Acid And Purified Cis-9, Trans-11 Conjugated Linoleic Acid Isomer

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.