2006. Effects of conjugated linoleic acid supplementation in layer diet on fatty acid compositions of egg yolk and layer performances. Poult. Sci

ABSTRACT Conjugated linoleic acid (CLA) is amixture of positional and geometric isomers of linoleic acid with conjugated double bonds. Conjugated linoleic acids have been reported to have a wide range of health-beneficial effects, including anticarcinogenic, antiatherogenic, anti-diabetic, and immune stimulatory effects. The objective of this study was to investigate the incorporation of CLA into eggs. Three hundred 27-wk-old layers were allocated to 5 dietary treatments (0, 1, 2, 3, and 4 % CLA) with 5 replicates. The results of the study showed that average daily feed intakes were similar in all treatment groups, although hens fed with 4 % CLA tended to consume less feed than other hens. Body weight gain and mortality rate were not significantly different (P> 0.05). Hens fed 4 % dietary CLA had reduced egg, yolk, and albume