Effects of conjugated linoleic acid on the performance of laying hens, lipid composition of egg yolk, egg flavor, and serum components

• Published in: Asian-australasian journal of animal sciences 2017, Vol.30 (3), p.417-423
• Main Authors: Liu, Xuelan, Zhang, Yan, Yan, Peipei, Shi, Tianhong, Wei, Xiangfa
• Format: Article
• Language: Korean
• ISSN: 1011-2367; 1976-5517

Objective: This experiment investigated the effects of dietary supplementation with conjugated linoleic acid (CLA) on the serum components, laying hen productivity, lipid composition of egg yolk, egg flavor and egg quality. Methods: Healthy 28-week-old Hy-Line white laying hens (n = 480) were divided randomly into 4 groups, 6 replicates/group, 20 birds/replicate. The 30-day experimental diets included 0% (control), 0.4%, 0.8%, and 1.6% CLA. Some serum indices of the birds, and egg production, quality, fatty acid composition, egg quality were measured. Results: The dietary supplementation with 0.4%, 0.8%, and 1.6% CLA did not significantly affect the laying rate and feed intake, as well as calcium ion and phosphorus ion concentration in serum (p>0.05). However, the CLA had significantly increased the strength of eggshell, decreased the odor, flavor, and taste of egg yolk, deepened the color of egg yolk, increased saturated fatty acids and polyunsaturated fatty acids, and reduced the monounsaturated fatty acids (p