title: Effect of trans, trans CLA egg enrichment from CLA-rich soy oil on yolk fatty acid composition, viscosity and physical properties.
abstract: CLA egg accumulation studies using cis, trans (c,t) isomers have been effective, but they reported adverse egg quality. trans, trans (t,t) CLA isomers have shown superior nutritional effects in rodent studies, but reports of t,t CLA-rich yolks are limited. The objectives were to determine the effect of t,t CLA-rich soy oil in feed on egg yolk viscosity, and yolk quality during refrigerated storage. Yolk fatty acids, viscosity, weight, index, moisture, pH, and vitelline membrane strength (VMS) were determined at 0, 20, and 30 storage days. CLA had minimal effect on fatty acid profiles, relative to c,t reports. CLA-rich yolk viscosity was greater than controls, and CLA yolks maintained higher viscosities during storage. Yolk weight and index were not affected by t,t CLA-rich soy oil. Yolks with the greatest CLA concentrations had the greatest VMS after 20 days of storage, and yolks containing lower CLA levels maintained greater VMS throughout 30 days of storage, relative to controls.
authors: Department of Food Science, University of Arkansas , 2650 North Young Avenue, Fayetteville, Arkansas 72704, United States.
authors: Sara E
authors: SE
authors: Shinn
authors: Alex D
authors: AD
authors: Gilley
authors: Andrew
authors: A
authors: Proctor
authors: Nicolas B
authors: NB
authors: Anthony
mesh_terms: D000821:Animal Feed / Q000032:analysis; D000818:Animals; D002645:Chickens / Q000378:metabolism*; D004530:Egg Yolk / Q000737:chemistry* / Q000378:metabolism; D005227:Fatty Acids / Q000737:chemistry*; D005260:Female; D007536:Isomerism; D044243:Linoleic Acids, Conjugated / Q000737:chemistry* / Q000378:metabolism; D013024:Soybean Oil / Q000378:metabolism*; D014783:Viscosity
chemical_list: D005227:Fatty Acids; D044243:Linoleic Acids, Conjugated; D013024:Soybean Oil
keywords: fatty acid composition; moisture content; pH; refrigerated storage; trans, trans CLA; viscosity; vitelline membrane strength; yolk quality