Dietary CLA alters yolk and tissue FA composition and hepatic histopathology of laying hens
2002
Cherian, Gita | Holsonbake, Troy B. | Goeger, Mary P. | Bildfell, Rob
The effect of dietary CLA along with n-3 PUFA on yolk FA profile and hepatic lipid accumulation was investigated. Laying hens (n=40) were randomly assigned to four experimental diets containing 0, 0.5, 1.0, or 2.0% CLA. Menhaden oil was used as the source of n-3 PUFA. Dietary CLA did not affect the total lipid content of egg yolk (P>0.05). The amounts of CLA isomers (cis-9 trans-11, trans-10 cis-12) in the egg yolk were proportional to the levels of CLA in the diet (P<0.05). The total CLA content in the egg yolk was 0, 0.97, 2.4, and 5.3 wt%, respectively (P<0.05). Addition of CLA resulted in an increase in saturated FA (P<0.05) with a concomitant reduction in monounsaturated FA (P<0.05) in the yolk, liver, abdominal fat, breast, and thigh muscle. No difference in saturated and monounsaturated FA content in heart and spleen tissue was noted. Dietary CLA at all concentrations resulted in an increase (P<0.05) in the total number of fat vacuoles and lipid infiltration in hepatocytes. The number of cells with 75% or higher lipid vacuolation in the cytoplasm was also increased (P<0.05) by 2.0% CLA. Dietary CLA at 0.5% levels resulted in an increase (P<0.05) in the total lipid content of hepatic tissue. The total lipid content in leg muscle was lower (P<0.05) in CLA-fed birds. However, no effect of CLA on lipid content of breast muscle, heart, spleen and adipose tissue was observed (P>0.05). The current study used CLA in a FFA form. The effects of using CLA in other form such as TG on avian hepatic tissue need to be investigated.
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