Three Hen Strains Fed Photoisomerized <i>trans,trans</i> CLA‐Rich Soy Oil Exhibit Different Yolk Accumulation Rates and Source‐Specific Isomer Deposition

Shinn, Sara E.; Gilley, Alex David; Proctor, Andrew; Anthony, Nicholas B.

doi:10.1007/s11745-015-3996-x

Cited by 7 publications

(11 citation statements)

References 22 publications

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“…A subsequent study feeding 4% of this CLA‐rich soy oil to obese Zucker rats reduced serum cholesterol by 38% and low density lipoprotein (LDL) cholesterol by 50%, relative to the control obese rats fed 4% conventional soy oil for 100 days (Gilbert, Gadang, Proctor, Jain, & Devareddy, ). In subsequent egg enrichment studies, CLA‐rich soy oil was fed to chickens to produce CLA‐rich yolks containing 115–150 mg CLA per egg (Shinn, Gilley, Proctor, & Anthony, , b).…”

Section: Eggs Enhanced Nutritionally and Functionally By Famentioning

confidence: 99%

“…When CLA‐rich soy oil was fed as 1.5% of the avian diet, trans,trans CLA isomers were the most abundant in the yolk, followed by trans‐ 10, cis ‐12 CLA (Shinn et al, ). A later study determining CLA‐rich soy oil's effects on hen egg quality showed that eggs obtained with the CLA‐rich soy oil diet were similar in size to the non‐CLA controls and saturated fat was increased by only 28% (relative to 34% in other studies) (Chamruspollert & Sell, ).…”

Section: Eggs Enhanced Nutritionally and Functionally By Famentioning

confidence: 99%

“…A later study determining CLA‐rich soy oil's effects on hen egg quality showed that eggs obtained with the CLA‐rich soy oil diet were similar in size to the non‐CLA controls and saturated fat was increased by only 28% (relative to 34% in other studies) (Chamruspollert & Sell, ). Furthermore, the CLA‐rich yolks were significantly more viscous than control yolks (Shinn et al, ). These findings were in contrast to previous CLA egg enrichment studies with cis,trans CLA mixtures, which produced smaller yolks and up to a 34% increase in yolk SFA (Aydin, Pariza, & Cook, ).…”

Section: Eggs Enhanced Nutritionally and Functionally By Famentioning

confidence: 99%

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Egg Yolk as Means for Providing Essential and Beneficial Fatty Acids

Shinn

Proctor

Baum

2018

J Americ Oil Chem Soc

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The new American Dietary Guidelines now recommend optimizing the types of fat consumed instead of reducing or eliminating fat from the diet. Chicken eggs are a means to deliver essential and beneficial human dietary fatty acids (FA), and can be staple component of healthy eating behavior. Additionally, polyunsaturated fatty acids can be increased in the avian egg yolk by simply incorporating selected lipid sources into the avian diet. Poultry feed rich in omega-3 FA (omega-3) has allowed commercialization of enriched eggs containing up to 600 mg of omega-3. Conjugated linoleic acid (CLA) has also been used in the research setting to enrich eggs to provide a portion of the 3-4 g CLA day −1 needed to promote weight loss to combat obesity. However, Americans consume only 50% of the omega-3 recommended adequate intake, and average CLA consumption is under 600 mg day. While a variety of foods are naturally rich in omega-3, conventional sources of CLA are limited to bovine milk and meat, which do not provide enough CLA to produce clinical effects in a balanced diet. Since eggs and egg-based products are common in the Western diet, eggs enriched with both omega-3 and CLA using dietary additions to poultry feed may promote consumption of the recommended levels of these FA. This article reviews the design of poultry eggs with enhanced lipid profiles through dietary intervention, and discusses the future direction of enriched egg research.

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Section: Eggs Enhanced Nutritionally and Functionally By Famentioning

confidence: 99%

Section: Eggs Enhanced Nutritionally and Functionally By Famentioning

confidence: 99%

Section: Eggs Enhanced Nutritionally and Functionally By Famentioning

confidence: 99%

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Egg Yolk as Means for Providing Essential and Beneficial Fatty Acids

Shinn

Proctor

Baum

2018

J Americ Oil Chem Soc

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“…Control eggs collected in the first 20 days of feeding were used for Experiment 1: Vitelline membrane washing and isolation. After 20 days of treatment feed administration, which allows maximum CLA accumulation in the egg [18,19], eggs from each treatment group were collected daily for 10 days, and labeled with cage number and date, and used for Experiment 2: Vitelline membrane FA and lipid composition. Eggs collected on days 1-5 of the 10 day collection period were analyzed as "fresh."…”

Section: Dietary Treatments and Egg Productionmentioning

confidence: 99%

Isolation and Characterization of Chicken Yolk Vitelline Membrane Lipids Using Eggs Enriched With Conjugated Linoleic Acid

Shinn

Liyanage

Lay

et al. 2016

Lipids

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The vitelline membrane (VM) encloses the chicken egg yolk, separating it from albumen. The VM weakens during storage, and dietary lipid modification significantly affects its strength. However, no studies have characterize the fatty acyl residue (FA) composition of the VM, and reports of VM isolation and quantified lipid content are inconsistent. Therefore, the objectives of this study were: (1) to develop a washing and isolation method that removes residual yolk from VM without damage; (2) to determine the FA and lipid composition of CLA-rich egg yolk VM, relative to controls; (3) to determine the effect of 20 days of refrigeration on VM FA and lipid composition. To determine VM FA and lipid composition, 36 hens received either a corn-soybean meal-based control diet ("Control"), or the Control supplemented with either 10 % soy oil ("Soy control"), or 10 % CLA-rich soy oil ("CLA") for 30 days. VM were analyzed the day of collection ("fresh"), or after 20 days of refrigeration ("refrigerated"). There were no differences in FA compositions of fresh and refrigerated membranes within a treatment. CLA-rich yolk VM contains CLA, greater SFA, and significantly greater DHA relative to controls. Direct MALDI-TOF-MS identified 15 phosphatidylcholines, three phosphatidylethanolamines, one sphingomyelin, and 15 triacylglycerols in VM. Lipid species that showed significant differences among egg types included nine phosphatidylcholines and six triacylglycerols. MALDI analysis indicated significant differences in nine lipid classes on the VM inner layer. After refrigeration, five lipid classes on the inner layer and seven lipid classes on the outer layer had statistically significant differences among VM types.

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“…In poultry science, enrichment of chicken meat and egg with CLA by the addition of CLA in the diet has been successfully demonstrated by several researchers (Kawahara et al 2009;Herzallah 2013;Shinn et al 2015Shinn et al , 2016. CLA has positively influences carcass traits, meat quality, antioxidant capacity, and fatty acid (FA) composition of poultry (Jiang et al 2014;Fesler & Peterson 2013).…”

Section: Introductionmentioning

confidence: 99%

Effects of dietary conjugated linoleic acid on the intestinal mucosal immunity of broiler chickens

Liu

Yang

Tang

et al. 2017

Italian Journal of Animal Science

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The effects of dietary conjugated linoleic acid (CLA) on the intestinal mucosal immunity of broiler chickens were investigated. A total of 96 1-day-old Arbor Acres male broiler chickens were assigned to two dietary treatments (0 and 1% CLA) with eight replicates/each of six chickens. The intestinal mucosal immune status of broiler chickens was evaluated at 21-day old. The jejunal mucosa SIgA level increased by 43.58% (p < .01) while its mRNA expression increased by 22.95% (p < .01). The broilers receiving the CLA diet exhibited higher gene expression of jejunal peroxisome proliferator-activated receptor c (PPARc) (p < .01) while the mRNA expression level of transforming growth factor b4 (TGFb4) was not different between two dietary treatments group (p > .05). After dietary CLA supplementation, the percent of Peyer's node CD8 þ T lymphocytes increased (p < .01) and lymphocytes proliferation of Peyer's node increased (p < .05). In conclusion, the CLA diet enhanced jejunal SIgA expression, and increased lymphocyte transformation rate and the percent of CD8 þ T lymphocyte in Peyer's node of broiler chickens.ARTICLE HISTORY

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Three Hen Strains Fed Photoisomerized trans,trans CLA‐Rich Soy Oil Exhibit Different Yolk Accumulation Rates and Source‐Specific Isomer Deposition

Cited by 7 publications

References 22 publications

Egg Yolk as Means for Providing Essential and Beneficial Fatty Acids

Egg Yolk as Means for Providing Essential and Beneficial Fatty Acids

Isolation and Characterization of Chicken Yolk Vitelline Membrane Lipids Using Eggs Enriched With Conjugated Linoleic Acid

Effects of dietary conjugated linoleic acid on the intestinal mucosal immunity of broiler chickens

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