K. RAES, G. HUYGEBAERT, S. DE SMET, L. NOLLET, S. ARNOUTS and D. DEMEYER

Incorporation of CLA in eggs from laying hens fed diets varying in fat level and fatty acid profile

A lot of attention is paid to CLA because of their potential health effects. However they are naturally only found in products of ruminants. Foods products of monogastric animals normally contain negligible amounts of CLA. Increasing intake of CLA by humans to levels sufficient to obtain health effects by supplementing diets of monogastric animals with CLA is a possible strategy.

In addition, if CLA incorporation could be combined with increased levels of n-3 fatty acids, even more healthful products could be produced. In this experiment, layers were given diets with different fat levels and fat sources, either or not supplemented with CLA. In this way, a possible effect of the fat source on the CLA incorporation in the egg yolk could be examined.

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