EFFECTS OF DIFFERENT FAT SOURCES ON FATTY ACID COMPOSITION AND CLA CONTENT OF EGGS OF LAYING HENS

OZCAN BARIS CITIL, MEHMET SEZGIN, ABDURAHMAN AKTUMSEK, GOKHAN ZENGIN

Abstract: Effects of different fat sources on fatty acid composition and conjugated linoleic acid (CLA) contents of eggs of laying hens were investigated by gas chromatographic method. Total 30 different fatty acids were determined in fatty acid compositions of eggs. These fatty acids were varied between C 8 to C 22. When animal fats especially tallow fat added to ratios of laying hens, toplam CLA contents of eggs were significantly increased. CLA content of eggs analysed were found to be higher percentages in 90th day than those of 30th nd 60th day.

Keywords: CLA; egg; fatty acid composition; hy-line

Date published: 2023-02-01