title: Effect of feeding CLA on plasma and granules fatty acid composition of eggs and prepared mayonnaise quality.
abstract: Eggs rich in trans, trans conjugated linoleic acid (CLA) are significantly more viscous, have more phospholipids containing linoleic acid (LA), and more saturated triacylglycerol species than control eggs. However, the fatty acid (FA) composition of yolk plasma and granule fractions are unreported. Furthermore, there are no reports of mayonnaise rheological properties or emulsion stability by using CLA-rich eggs. Therefore, the objectives were (1) compare the FA composition of CLA-rich yolk granules and plasma, relative to standard control and LA-rich control yolks, (2) compare the rheological properties of mayonnaise prepared with CLA-rich eggs to control eggs and (3) compare the emulsion stability of CLA-yolk mayonnaise. CLA-rich eggs and soy control eggs were produced by adding 10% CLA-rich soy oil or 10% of control unmodified soy oil to the hen's diet. The eggs were used in subsequent mayonnaise preparation. CLA-yolk mayonnaise was more viscous, had greater storage modulus, resisted thinning, and was a more stable emulsion, relative to mayonnaise prepared with control yolks or soy control yolks.
authors.affiliation: Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, United States.
authors.forename: Sara Elizabeth
authors.initials: SE
authors.lastname: Shinn
authors.affiliation: Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, United States. Electronic address: aproctor@uark.edu.
authors.forename: Andrew
authors.initials: A
authors.lastname: Proctor
authors.affiliation: Department of Poultry Science, University of Arkansas, 1 University Avenue, Fayetteville, AR 72701, United States.
authors.forename: Alex D
authors.initials: AD
authors.lastname: Gilley
authors.affiliation: Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, United States.
authors.forename: Sungeun
authors.initials: S
authors.lastname: Cho
authors.affiliation: Arkansas Nano & Bio Materials Characterization Facility, Institute for Nanoscience and Engineering, United States.
authors.forename: Elizabeth
authors.initials: E
authors.lastname: Martin
authors.affiliation: Department of Poultry Science, University of Arkansas, 1 University Avenue, Fayetteville, AR 72701, United States.
authors.forename: Nicholas B
authors.initials: NB
authors.lastname: Anthony
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D002645:Chickens; D004041:Dietary Fats / Q000032:analysis* / Q000592:standards; D004530:Egg Yolk / Q000737:chemistry; D004531:Eggs / Q000032:analysis*; D005260:Female; D061353:Food Storage; D044243:Linoleic Acids, Conjugated / Q000032:analysis*; D010743:Phospholipids / Q000032:analysis; D013024:Soybean Oil / Q000032:analysis; D014280:Triglycerides / Q000032:analysis
chemical_list: D004041:Dietary Fats; D044243:Linoleic Acids, Conjugated; D010743:Phospholipids; D014280:Triglycerides; D013024:Soybean Oil
keywords: Egg yolk; Mayonnaise; trans, trans conjugated linoleic acid