The Incorporation of Isomen of Conjugated Linoleic Acid ( CLA ) into Egg Yolk

This study was designed to detemine if conjugated linoleic acid (CM) is incorporated into egg lipids through dietary CLA supplernentation. Forty Single Comb White Leghorn layen (28 weeks of age) were randomly assigned into four treatments of varying CLA levels, 0, 0.01, 0.5 and l g C W k g diet. C U replaced an equivalent arnount of linoleic acid in the diet. Eggs were collected over 36 days. Feed consumption and body weight was also monitored. CLA content of the yolk lipids was analyzed by gas liquid chromatography. The groups fed 0.5, and 1 .O g C M g feed had significantly higher levels of CLA present in the egg yolk lipids versus the control and 0.01 g CWkg diet groups after 7 days (P<0.0004). Incorporation of CLA in egg lipids reached the highest level on days 24, and 36 respectively. CLA enrichment in egg lipids in the 1 .O g C W k g diet group was similar to that present in ruminant animal food products at a level of -3 mg C W g fat.