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Related Concept Videos

Structure of Lipids03:38

Structure of Lipids

Lipids include a diverse group of compounds that are largely nonpolar in nature. This is because they are hydrocarbons that include mostly nonpolar carbon-carbon or carbon-hydrogen bonds. Non-polar molecules are hydrophobic (“water fearing”), or insoluble in water. Lipids perform many different functions in a cell. Cells store energy for long-term use in the form of fats. Lipids also provide insulation from the environment for plants and animals. For example, they help keep aquatic birds and...
Lipids: Dietary Sources and Requirements01:18

Lipids: Dietary Sources and Requirements

Lipids are an essential component of a balanced human diet. Triglycerides, which make up the majority of dietary lipids, are found in both saturated fats—commonly present in meat, dairy products, and certain tropical plants like coconut, and hydrogenated oils such as margarine and baking shortenings (trans fats)—and unsaturated fats, which are abundant in seeds, nuts, olive oil, and most vegetable oils. The main sources of cholesterol include egg yolks, various meats and organ meats, shellfish,...

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Dietary conjugated linoleic acid with fish oil alters yolk n-3 and trans fatty acid content and volatile compounds in

G Cherian1, M P Goeger, D U Ahn

  • 1Department of Animal Sciences, Oregon State University, Corvallis 97331-6702, USA. gita.cherian@orst.edu

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Area of Science:

  • Animal Nutrition
  • Food Chemistry
  • Lipid Metabolism

Background:

  • Conjugated linoleic acid (CLA) isomers and n-3 polyunsaturated fatty acids (n-3 PUFA) are important dietary components.
  • Egg yolk composition is influenced by hen diets, affecting nutritional value and sensory properties.
  • Processing methods like boiling and irradiation can alter egg quality and volatile profiles.

Purpose of the Study:

  • To investigate the impact of dietary conjugated linoleic acid (CLA) supplementation, combined with n-3 polyunsaturated fatty acids (n-3 PUFA), on the fatty acid composition of egg yolks.
  • To analyze the effects of CLA on volatile compounds in raw, hard-boiled, and hard-boiled, irradiated eggs.
  • To determine dose-dependent effects of CLA on yolk lipid profiles and volatile emissions.

Main Methods:

  • Feeding Single Comb White Leghorn laying hens diets with varying CLA concentrations (0-2.0%) and Menhaden oil for 6 weeks.
  • Analyzing egg yolk fatty acid composition using gas chromatography.
  • Identifying and quantifying volatile compounds in raw, hard-boiled, and irradiated eggs using gas chromatography-mass spectrometry.

Main Results:

  • Dietary CLA linearly increased yolk cis-9 trans-11 CLA and trans-10 cis-12 CLA isomers.
  • Docosahexaenoic acid (C22:6 n-3) content decreased at 2.0% CLA, while 0.5% CLA maximized its incorporation.
  • Total volatiles were reduced in raw eggs with 1.0% and 2.0% CLA diets, and specific volatiles decreased in hard-boiled eggs with 2.0% CLA.

Conclusions:

  • Dietary CLA effectively modifies yolk fatty acid profiles, increasing beneficial CLA isomers and impacting omega-3 fatty acid levels.
  • CLA supplementation can reduce undesirable volatile compounds in raw and cooked eggs, potentially improving sensory attributes.
  • Irradiation did not significantly alter the volatile content of hard-boiled eggs, suggesting processing method interactions with dietary effects.