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

Author(s) : AHN D. U., SELL J. L., JO C., et al.

Type of article: Article

Summary

Twenty-four, 79-week-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 weeks 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 days. 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.

Details

  • Original title: Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage.
  • Record ID : 2000-2676
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 78 - n. 6
  • Publication date: 1999/06
  • Document available for consultation in the library of the IIR headquarters only.

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