Effect of Conjugated Linoleic Acid on Fatty Acid Composition and Antioxidant Properties of Egg Yolk

Divide 480 40-week-old Hailan white laying hens into 4 groups evenly. They were fed diets supplemented with 0, 0.5%, 1.0% and 2.0% Conjugated Linoleic Acid and studied different diets with Conjugated Linoleic Acid. The effect of Conjugated Linoleic Acid level on the fatty acid composition of egg yolk and the antioxidant function of egg yolk. 

The results showed that with the increase of dietary CLA content of conjugated linoleic acid, the content of saturated fatty acids in the egg yolk increased significantly (P＜0.05), and the content of monounsaturated fatty acids decreased significantly (P＜0.05), and the content of conjugated linoleic acid in egg yolks The acid content showed a linear increasing trend (P＜0.05); the antioxidant indexes of egg yolk changed significantly. With the increase of CLA, the content of T-SOD enzyme increased linearly, and the content of MDA was significantly lower than In the control group (P<0.05), the activity of glutathione peroxidase was significantly higher than that in the control group (P<0.05). Therefore, when the content of CLA in egg yolk and the strength of oxidation resistance are used as evaluation indicators, the appropriate amount of CLA is 2.0%