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The effects of dietary conjugated linoleic acid alone or incombination with linoleic acid and oleic acid on fatty acid composition of egg yolk, embryo mortality and chick yolk sac content retention in chickens



The effects of dietary conjugated linoleic acid alone or incombination with linoleic acid and oleic acid on fatty acid composition of egg yolk, embryo mortality and chick yolk sac content retention in chickens



Animal Feed Science and Technology 149(1-2): 125-134



Conjugated linoleic acid (CLA) reduced the level of C18:1 (n-9) and increased the level C18:0 in yolk. which in turn was associated with embryo mortality. C18:1(n-9) was reported to play an important role in chick embryo development. Therefore, the objective was to determine if the reduction in the level of yolk C18:1 (n-9) was responsible for CLA-related embryo mortality. Eight chickens per treatment were fed diets containing 5 g/kg linoleic acid (LA), 5 g/kg CLA, 5 g/kg CLA plus 30g/kg linoleic acid (CLA + LA) or 5 g/kg CLA plus 30g/kg oleic acid (CLA + 0) for 13 d. Chickens were artificially inseminated weekly. Eggs were collected daily, held at 15 C for 24 1) and then incubated. Hatched chicks were killed within 24h and body and residual yolk weights were measured. For fatty acid analysis, three eggs from each treatment were collected on day 8. After the seventh day of feeding, embryo mortality was 100% in the fertile eggs from the CLA group. Overall hatch (%) in the groups LA, CLA + LA, and CLA + 0 was 98. 94, and 9 1 %, respectively. After the seventh day of feeding, CLA levels in yolks from the groups LA, CLA, CLA + I-A, and CLA + 0 was 0.4. 2.6, 2.1, and 1.7 g/100 g, respectively. The ratio of C1 8:0/C 18:1(n-9) of yolks from the LA

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Accession: 066217159

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DOI: 10.1016/j.anifeedsci.2008.04.010


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