Conjugated Linoleic Acids Alter the Fatty Acid Composition and Physical Properties of Egg Yolk and Albumen

Watkins, Bruce A.; Feng, Shizhe; Strom, Anna K.; Devitt, Amy A.; Yu, Liangli; Li, Yong

doi:10.1021/jf026156v

Cited by 44 publications

(34 citation statements)

References 25 publications

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“…A pink discoloration of the albumen may develop due to the diffusion of iron, stored in the yolk, to the albumen where it binds ovotransferin . A recent study showed that dietary CLA increased the level of C18:0 in the vitelline membrane (Watkins et al, 2003). The CLA isomer primarily involved in these adverse effects is thought to be the t-10, c-12 CLA isomer.…”

Section: Discussionmentioning

confidence: 99%

Effect of storage temperature on the quality of eggs from conjugated linoleic acid-fed laying hens

Aydın¹

2006

SA J. An. Sci.

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This study was designed to investigate the effects of storage temperature on the quality of eggs from conjugated linoleic acid (CLA)-fed laying hens. For 40 days laying hens (20 per group) were fed a diet containing either 0.5% maize oil (Group A, Control) or 0.5% CLA (Group B). For fatty acid analysis, three eggs were collected after the eighth day of feeding. After two days of feeding, eggs were collected and stored for 28 days at 4 ºC, 15 ºC or 24 ºC for colour quality assessment. For pH measurements, 30 eggs from each group were stored at 4 ºC or room temperature (21-24 ºC) for one, two or three weeks. Dietary CLA caused higher levels of C16:0 and C18:0 and lower levels of C16:1(n-7) and C18:1(n-9) compared to the control group. Egg yolk from Group B had higher levels of c-9, t-11 and t-10, c-12 CLA than the control group. The ratio of total saturated to unsaturated fatty acids (SFA/UFA) increased 2.4-fold in the eggs from CLA-fed hens. CLA eggs stored at 4 ºC had higher pH values in yolk and lower pH values in albumen compared to those from the control group. However, pH values of yolk or albumen in eggs stored at 21-24 ºC were similar in the control and treatment groups. Dietary CLA caused significant colour changes in yolk and albumen of the eggs stored at 4 ºC and 15 ºC. No colour changes were observed in the yolk and albumen of CLA eggs at 21-24 ºC. Results indicated that dietary CLA influenced fatty acid composition of eggs and had negative effects on the quality of eggs stored at 4 °C or 15 °C, but not at room temperature (21-24 ºC). It is suggested that CLA probably changed the permeability of the vitelline membrane during cold storage.

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Section: Discussionmentioning

confidence: 99%

Effect of storage temperature on the quality of eggs from conjugated linoleic acid-fed laying hens

Aydın¹

2006

SA J. An. Sci.

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“…em acúmulo de ácidos graxos saturados, os quais conduzem a uma mudança da composição dos ácidos graxos nos tecidos dos animais (Watkins et al, 2003).…”

Section: Means Followed By Different Letters Within a Row Differ (P>0unclassified

“…A utilização de CLA tem sido objeto de pesquisas sobre ácidos graxos, em virtude de seus benefícios à saúde humana (Whigham et al, 2000). O fornecimento de CLA em dietas para suínos, aves e peixes tem melhorado suas características de produção (Park et al, 1997;Ostrowska et al, 1999;Twibell et al, 2000;Yang et al, 2002).…”

Section: Introductionunclassified

Deposição de ácido linoléico conjugado (CLA) em tilápias-do-nilo

Santos

Furuya²,

Matsushita³

et al. 2007

R. Bras. Zootec.

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RESUMO -Objetivou-se avaliar a deposição de ácido linoléico conjugado (CLA) em filés de tilápia-do-nilo (Oreochromis niloticus). Foram utilizados peixes com 121,08 ± 8,48 g, distribuídos em quatro caixas de cimento amianto (1,0 m 3 cada uma) e arraçoados até saciedade aparente, duas vezes ao dia, durante 49 dias. Como alimento, utilizou-se ração comercial extrusada com 28% de PB e 3.000 kcal de energia digestível/kg, acrescida de 2% do produto comercial Luta-CLA ® (BASF -Brasil). No início do experimento, cinco peixes foram coletados aleatoriamente como amostra controle (sem CLA). A cada sete dias, dois peixes de cada caixa foram coletados, pesados e filetados para determinação da taxa de deposição de CLA nos filés. As amostras de filés foram estocadas a -24 o C para análise do teor de lipídios totais e do perfil de ácidos graxos. A taxa de deposição de CLA foi determinada pela função de Gompertz (y = a . exp{-b . exp[-kt]}). O meio-tempo (T) para deposição de 50% do CLA foi estimado pela equação T = ln2/k, em que: T representa o meio-tempo; ln , o logaritmo Neperiano e k, a unidade de tempo que fornece a "velocidade" de deposição do CLA no tecido muscular da tilápia-do-nilo. A deposição máxima de CLA nos lipídios totais do filé de tilápias-do-nilo estimada pela função de Gompertz foi de 1,61 g/100 g de lipídios do filé. O meio-tempo de deposição de CLA nos lipídios do filé ocorre com 6,86 dias. Palavras-chave: ácidos graxos, ácido linoléico conjugado, Oreochromis niloticus Deposition of conjugated linoleic acid (CLA) in Nile tilapiaABSTRACT -This study was carried out to determine the deposition of conjugated linoleic acid (CLA) in Nile tilapia Oreochromis niloticus fillet. Fish averaging 121.08 ± 8.48 g were distributed in four cement amianthus tank (1.0 m 3 each) and hand fed to apparent satiation, two times a day for 49 days. As feed, an extruded commercial diet with 28% CP and 3000 kcal of digestible energy was utilized. A commercial CLA product (Luta-CLA ® , BASF) was added at 2% of the diet. At the beginning of the experiment, five fish were randomly collected as a control sample (without CLA). Weekly, two fish of each tank were collected, weighed and filleted for measurement of CLA deposition ratio in the fillets. The fillet samples were stored at -24 o C for total lipid and analyses of fatty acids profiles. The deposition rate of CLA was determined by Gompertz function (y = a . exp{-b . exp[-kt]}). Half time (T) to have 50% deposition of CLA was calculated by the equation T = ln2/k, where T is half time; ln is Napierian logarithm and constant k the time unit, which provides the "velocity" in the deposition of CLA in the Nile tilapia fillets. The maximum CLA deposition in the fish fillet lipids, estimated by the Gompertz function, was 1.61 g/100 g fillets lipids. Half time of CLA deposition in the fillet lipids occur within 6.86 days.Key Words: conjugated linoleic acid, fatty acids, Oreochromis niloticus IntroduçãoEntre os setores da produção animal, a aqüicultura é o que se expande mais rapidamente. A t...

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“…When a control fat or oil is unknown, the fatty acid composition (including the degree of unsaturation) and the varying chain lengths are useful for establishing the distinction between liquid oils and solid fats; the classification into drying, semi-drying, and nondrying oils; and the discrimination of types of fats and oils. Fatty acid composition is frequently analyzed by gas chromatography (GC) [4][5][6][7][8][9][10] and gas chromatography-mass spectrometry (GC-MS) [1][2][3][11][12][13][14] of saponifiables 1,2,4,5,11-13 for their classification, or for the discrimination of fats and oils. When fats and oils are saponified, saponifiables are obtained in the form of fatty acid salts, such as potassium salts in an aqueous layer.…”

Section: Introductionmentioning

confidence: 99%

Rapid Discrimination of Fatty Acid Composition in Fats and Oils by Electrospray Ionization Mass Spectrometry

2005

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Fatty acids in 42 types of saponified vegetable and animal oils were analyzed by electrospray ionization mass spectrometry (ESI-MS) for the development of their rapid discrimination. The compositions were compared with those analyzed by gas chromatography-mass spectrometry (GC-MS), a more conventional method used in the discrimination of fats and oils. Fatty acids extracted with 2-propanol were detected as deprotonated molecular ions ([M-H] -) in the ESI-MS spectra of the negative-ion mode. The composition obtained by ESI-MS corresponded to the data of the total ion chromatograms by GC-MS. The ESI-MS analysis discriminated the fats and oils within only one minute after starting the measurement. The detection limit for the analysis was approximately 10 -10 g as a sample amount analyzed for one minute. This result showed that the ESI-MS analysis discriminated the fats and oils much more rapidly and sensitively than the GC-MS analysis, which requires several tens of minutes and approximately 10 -9 g. Accordingly, the ESI-MS analysis was found to be suitable for a screening procedure for the discrimination of fats and oils.

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Conjugated Linoleic Acids Alter the Fatty Acid Composition and Physical Properties of Egg Yolk and Albumen

Cited by 44 publications

References 25 publications

Effect of storage temperature on the quality of eggs from conjugated linoleic acid-fed laying hens

Effect of storage temperature on the quality of eggs from conjugated linoleic acid-fed laying hens

Deposição de ácido linoléico conjugado (CLA) em tilápias-do-nilo

Rapid Discrimination of Fatty Acid Composition in Fats and Oils by Electrospray Ionization Mass Spectrometry

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