Dietary conjugated linoleic acid with fish oil alters yolk n-3 and trans fatty acid content and volatile compounds in raw, cooked, and irradiated eggs

Poultry Science

Volumn 81, Issue 10, 2002, Pages 1571-1577

  Cherian, G ^a   Goeger, M P ^a   Ahn, D U ^b  

^a OREGON STATE UNIVERSITY   (United States)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Conjugated linoleic acid; Egg; Irradiation; n 3 polyunsaturated fatty acid; Volatiles

Indexed keywords

ARACHIDONIC ACID; DOCOSAHEXAENOIC ACID; FATTY ACID; FISH OIL; LINOLEIC ACID; MENHADEN OIL; OMEGA 3 FATTY ACID;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; DIET; EGG; EGG YOLK; FAT INTAKE; FEMALE; FOOD IRRADIATION; HEAT; VOLATILIZATION;

ANIMALS; ARACHIDONIC ACID; CHICKENS; DIET; DIETARY FATS; DOCOSAHEXAENOIC ACIDS; EGG YOLK; EGGS; FATTY ACIDS; FATTY ACIDS, OMEGA-3; FEMALE; FISH OILS; FOOD IRRADIATION; HEAT; LINOLEIC ACID; VOLATILIZATION;

EID: 0036780442     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/81.10.1571     Document Type: Article

References (30)

1. Ahn, D. U., C. Jo, and D. G. Olson. 2000. Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Sci. 54:209-215.
2. Ahn, D. U., and J. L. Sell. 1999. Effect of dietary conjugated linoleic acid on the composition of egg yolk. Poult. Sci. 78:1639-1645
3. Ahn, D. U., C. Jo and D. G. Olson. 1999. Headspace oxygen in sample vial affects volatiles production and lipid oxidation of raw and cooked meat during the automated purge-and-trap dynamic headspace/GC analyses. J. Agric. Food Chem. 47:2776-2781.
4. Ahn, D. U., D. G. Olson, J. I., Lee, C. Jo, X. Chen, and C. Wu. 1998. Packaging and irradiation effects on lipid oxidation and volatiles in pork patties. J. Food Sci. 63:15-19.
5. Brown, M. L., Holbrook, D. M., Hoerning, E. F., Legendre, M. G., and A. J. St. Angelo. 1986. Volatile indicators of deterioration in liquid egg products. Poult. Sci. 65:1925-1929.
6. Cantwell, H., R. Devery, M. O'Shea, and C. Stanton. 1999. The effect of conjugated linoleic acid on the antioxidant enzyme defense system in rat hepatocytes. Lipids 34:833-839.
7. Chamruspollert, M., and J. L.Sell. 1999. Transfer of dietary conjugated linoleic acid to egg yolks of chickens. Poult. Sci. 78:1138-1150.
8. Cherian, G., T. B. Holsonbake, M. P. Goeger, and R. Bildfell. 2001. Conjugated linoleic acid alters egg yolk fatty acid composition and hepatic histopathology of laying hens. Proc. Int. Anim. Agric. Food Sci. Conf. 80(Suppl. 1):51.
9. Cherian, G., C. Langevin, A. Ajuyah, K. Lien, and J. S. Sim. 1990. Effect of storage conditions and hard cooking on peelability and nutrient density of white and brown-shelled eggs. Poult. Sci. 69:1614-1616.
10. Cherian, G., F. H. Wolfe, and J. S. Sim. 1996. Feeding dietary oils with tocopherols: Effects on internal qualities of eggs during storage. Food Sci.61:15-18.
11. Choi, Y., Y. Kim, Y. Han, Y. Park, M. W. Pariza, and J. M. Ntambi. 2000. The trans-10, cis-12 isomer of conjugated linoleic acid downregulates stearoyl-CoA desaturase 1 gene expression in 3T3-L1 adipocytes. J. Nutr. 130:1920-1924.
12. Cook, M. E., C. C. Miller, Y. Park, and M. W. Pariza. 1993. Immune modulation by altered nutrient metabolism: Nutritional control of immune-induced growth depression. Poult. Sci. 72:1301-1305.
13. DeLany, J. P., P. Blohm, A. A. Truett, J. A. Scimeca, and D. B. West. 1999. Conjugated linoleic acid rapidly reduces body fat content in mice without affecting energy intake. Am. J. Physiol. 276:R1172-R1179.
14. Du, M., D. U. Ahn, and J. L. Sell. 1999. Effect of dietary conjugated linoleic acid on the composition of egg yolk lipids. Poult. Sci. 78:1639-1645.
15. Frankel, E. N. 1984. Lipid Oxidation: Mechanism products and biological significance. J. Am. Oil. Chem. Soc. 61:1908-1913.
16. Fritsche, J., R. Rickert, H. Steinhart, M. P. Yurawecz, M. M. Mossaba, N. Sehat, J.A.G. Roach, J.K.G. Kramer, and Y. Ku. 1999. Conjugated linoleic acid (CLA) isomers: formation, analysis, amounts in foods and dietary intake. Fett Lipid 101:272-276.
17. Folch, J., M. Lees, G. H. Sloane-Stanely. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226:497-507.
18. Ha, Y. L., N. K. Grimm, and M. W. Pariza. 1989. Newly recognised anticarcinogenic fatty acids: Identification and quantification in natural and processed cheeses. J. Agric. Food Chem. 37:75-81.
19. Heath, H. B., and G. Reineccius. 1986. Flavor chemistry and technology. AVI-Van Nostrad Reinhold, New York.
20. Ip, C., S. Banni, E. Angioni, G. Carta, J. McGinley, H. J. Thompson, D. Barbano, and D. Bauman. 1999. Conjugated linoleic acid-enriched butterfat alters mammary gland morphogenesis and reduces cancer risk in rats. J. Nutr.129: 2135-2142.
21. Jo, C., and D. U. Ahn. 2000. Volatiles and oxidative changes in irradiated pork sausage with different fatty acid composition and tocopherol content. J. Food Sci. 65:270-275.
22. Jones, S., D.W.L. Ma, F. E. Robinson, C. J. Field, and M. T. Clandinin. 2000. Isomers of conjugated linoleic acid (CLA) are incorporated into egg yolk lipids by CLA-fed laying hens. J. Nutr. 130:2002-2005.
23. Meynier, A., C. Genot, and G. Gandemer. 1999. Oxidation of muscle phospholipids in relation to their fatty acid composition with emphasis on volatile compounds. J. Sci. Food Agric. 79:797-804.
24. Pariza, M. W., Y. Park, and M. E. Cook. 2001. The biologically active isomers of conjugated linoleic acid. Prog. Lipid. Res. 40:283-298.
25. Rajkowski, K. T., and D. W. Thayer. 2000. Reduction of Salmonella spp. And strains of Escherichia coli o157:H7 by gamma radiation of inoculated sprouts. J. Food Prot. 63:871-875.
26. SAS Institute. 1985. SAS User's Guide. Statistics. Release 6.08. Version 8.2. SAS Institute Inc., Cary, NC.
27. Sell, J. L., S. Jin, and M. Jeffrey. 2001. Metabolizable energy value of conjugated linoleic acid for broiler chicks and laying hens. Poult. Sci. 80:209-214.
28. Steel, R.G.D., and J. H. Torrie. 1980. Principles and Procedures of Statistics: A Biometrical Approach. 2nd ed. McGraw-Hill, Toronto.
29. Stokoe, W. N. 1928. The rancidity of coconut oil produced by mold action. Biochem. J. 22:80-93.
30. Wang, Y. W., H. H. Sunwoo, G. Cherian, and J. S. Sim. 2000. Fatty acid determination in Chicken egg yolk: A comparison of different methods. Poult. Sci. 79:1168-1172.