Dietary conjugated linoleic acid with fish oil alters yolk n-3 and trans fatty acid content and volatile compounds in raw, cooked, and irradiated eggs
2002
Cherian, G. | Goeger, M.P. | Ahn, D.U.
We investigated the effect of dietary conjugated linoleic acid (CLA) along with n-3 polyunsaturated fatty acid (n-3 PUFA) on yolk fatty acid composition and volatile compounds in eggs that were raw (RA), hard-boiled (HB), or hard-boiled, irradiated (HBI, 2.5 kGy). Single Comb White Leghorn laying hens (n = 40) were randomly assigned to one of the four experimental diets containing 0, 0.5, 1.0, or 2.0% CLA. Menhaden oil was used as the source of n-3 PUFA. Eggs collected after 6 wk of feeding were analyzed for fatty acids and volatile compounds. The content of docosahexaenoic acid (C22:6 n-3) was reduced (P < 0.05) in eggs from hens fed the 2.0% CLA diet. Eggs from hens fed 0.5% CLA incorporated the highest concentration of docosahexaenoic acid (P < 0.05) with a concomitant reduction in arachidonic acid (P < 0.05). The yolk contents of cis-9 trans-11 CLA and trans-10 cis-12 CLA increased linearly (P < 0.05) as the dietary CLA supply increased. Total monounsaturates were reduced (P < 0.05) with an increase in saturates in yolk. No difference was observed in the total PUFA content of eggs. Total volatiles were reduced in RA eggs from 1.0 and 2.0% CLA diets. 2-Propanone, hexane, and methyl cyclopentane were the major volatiles in RA eggs and were reduced by dietary CLA at 1.0 and 2.0%. Acetaldehyde, pentane, propanol, acetic acid methyl ester, acetic acid ethyl ester, propionic acid methyl ester, 2-methyl-methyl propionic acid, 2-propanone, and octane were the major volatiles in HB eggs and were reduced by 2.0% CLA (P < 0.05). No difference was observed in the acetaldehyde, pentane, propanol, acetic acid ethyl ester, octane, or total volatile content of HBI eggs.
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