Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage

dc.contributor.author Ahn, Dong
dc.contributor.author Sell, J. L.
dc.contributor.author Ahn, Dong
dc.contributor.author Jo, C.
dc.contributor.author Chamruspollert, M.
dc.contributor.author Jeffrey, M.
dc.contributor.department Animal Science
dc.date 2021-06-04T15:13:09.000
dc.date.accessioned 2021-08-14T02:09:29Z
dc.date.available 2021-08-14T02:09:29Z
dc.date.copyright Fri Jan 01 00:00:00 UTC 1999
dc.date.issued 1999-06-01
dc.description.abstract <p>Twenty-four, 79-wk-old White Leghorn hens were assigned randomly to three diets containing 0, 2.5, or 5.0% conjugated linoleic acid (CLA). The diets were fed for 4 wk to determine the effect of dietary CLA on quality characteristics of eggs. Eggs were collected daily and stored at 4 C for 1, 7, 21, or 49 d. At the designated times, the eggs were processed to evaluate water content, fatty acid composition, color, proportions and pH of yolk and albumen. Firmness of yolk after the eggs were hard-cooked was also determined. The proportions of myristic, palmitic, stearic, CLA (9-cis, 11-trans CLA and 10-trans, 12-cis CLA isomers), and unidentified fatty acids in egg yolk lipids were increased as dietary CLA increased, but those of palmitoleic, oleic, linoleic, linolenic, arachidonic, and docosahexaenoic acid were decreased. Duration of refrigeration increased the proportion of egg yolk but decreased the contents of albumen and yolk lipids after 21 d or longer of storage. Egg yolk pH increased as refrigeration time increased, regardless of dietary treatment, but the increase was greater in the eggs produced by hens fed the CLA diets. Albumen pH increased significantly after 7 d of storage but remained unchanged until 21 d and then decreased by 49 d. Dietary CLA had no effect on the pH of albumen until 49 d of storage. After 49 d storage, egg albumen pH from hens fed CLA diets was lower than that of albumen from hens fed the control diet. Yolk color was not influenced by the dietary CLA and storage, but the egg yolk surface from hens fed CLA diets sometimes had relatively dark color with light spots. Dietary CLA and storage of CLA eggs increased the firmness of hard-cooked egg yolk. The texture of yolks from hard-cooked CLA eggs was rubbery and elastic, and the yolks were more difficult to break using an Instron. It was speculated that the quality changes of CLA eggs were related to the increase of yolk water content, the movement of ions between yolk and albumen through yolk membrane, and the changes of egg yolk pH during storage.</p>
dc.description.comments <p>This article is published as Ahn, D. U., J. L. Sell, C. Jo, M. Chamruspollert, and M. Jeffrey. "Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage." <em>Poultry Science</em> 78, no. 6 (1999): 922-928. doi:<a href="https://doi.org/10.1093/ps/78.6.922" target="_blank" title="Persistent link using digital object identifier">10.1093/ps/78.6.922</a>.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/ans_pubs/910/
dc.identifier.articleid 1920
dc.identifier.contextkey 23197140
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_pubs/910
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/Nr1V5ynz
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/ans_pubs/910/0-CC_license_for_1999_Ahn_RefrigeratedStorage.pdf|||Sat Jan 15 02:28:41 UTC 2022
dc.source.bitstream archive/lib.dr.iastate.edu/ans_pubs/910/1999_Ahn_RefrigeratedStorage.pdf|||Sat Jan 15 02:28:43 UTC 2022
dc.source.uri 10.1093/ps/78.6.922
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.disciplines Poultry or Avian Science
dc.subject.keywords dietary conjugated linoleic acid
dc.subject.keywords yolk pH
dc.subject.keywords yolk color
dc.subject.keywords yolk water
dc.subject.keywords firmness
dc.title Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication d3386101-2f0d-4375-ab44-ac1addb6a9ad
relation.isOrgUnitOfPublication 85ecce08-311a-441b-9c4d-ee2a3569506f
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