Alvarez C, García-Rebollar P, Cachaldora P, Méndez J, de Blas J C
COREN, Sociedad Cooperativa Galega, Ourense, Spain.
Br Poult Sci. 2005 Feb;46(1):80-6. doi: 10.1080/00071660400023870.
(1) Laying hen performance, yolk fatty acid (FA) concentrations, sensory quality and firmness of eggs were evaluated with respect to the inclusion in the diet of conjugated linoleic acid (CLA) and high-oleic acid sunflower oil (HOSO). (2) Nine diets were arranged factorially, with three concentrations of CIA (0, 1 and 2 g/kg) and HOSO (10, 20 and 30 g/kg). (3) Type of diet did not affect egg production traits. (4) Dietary addition of CLA decreased yolk lipid content and yolk lipid concentrations of monounsaturated FA, C(20:4 n-6) and C(22:6 n-3), but increased those of CLA and saturated FA. (5) Dietary addition of HOSO increased monounsaturated FA concentrations in the yolk lipid but decreased those of CLA and saturated FA. (6) CLA supplementation increased yolk moisture and firmness and impaired the sensory quality of eggs. (7) An interaction between CLA and HOSO addition was found as effects of CLA addition on yolk lipid CLA concentrations and egg quality traits were smaller when the amount of HOSO in the diet increased. (8) Regression equations have been calculated in order to predict yolk CLA and C(18:1), concentration from dietary composition, and yolk firmness from yolk FA composition.
(1) 就共轭亚油酸（CLA）和高油酸葵花籽油（HOSO）在日粮中的添加情况，评估了蛋鸡的生产性能、蛋黄脂肪酸（FA）浓度、鸡蛋的感官品质和硬度。(2) 按析因设计安排了九种日粮，其中CLA有三种浓度（0、1和2克/千克），HOSO也有三种浓度（10、20和30克/千克）。(3) 日粮类型不影响产蛋性状。(4) 在日粮中添加CLA会降低蛋黄脂质含量以及单不饱和脂肪酸、C（20:4 n-6）和C（22:6 n-3）的蛋黄脂质浓度，但会提高CLA和饱和脂肪酸的浓度。(5) 在日粮中添加HOSO会提高蛋黄脂质中不饱和脂肪酸的浓度，但会降低CLA和饱和脂肪酸的浓度。(6) 补充CLA会增加蛋黄水分和硬度，并损害鸡蛋的感官品质。(7) 发现CLA和HOSO添加之间存在交互作用，因为当日粮中HOSO的量增加时，CLA添加对蛋黄脂质CLA浓度和蛋品质性状的影响会变小。(8) 已计算出回归方程，以便根据日粮组成预测蛋黄CLA和C（18:1）的浓度，并根据蛋黄脂肪酸组成预测蛋黄硬度。
