Campus Units

Animal Science

Document Type


Publication Version

Published Version

Publication Date


Journal or Book Title

Poultry Science





First Page


Last Page





We investigated the effect of dietary conjugated linoleic acid (CLA) along with n-3 polyunsaturated fatty acid (n-3 PUFA) on yolk fatty acid composition and volatile compounds in eggs that were raw (RA), hard-boiled (HB), or hard-boiled, irradiated (HBI, 2.5 kGy). Single Comb White Leghorn laying hens (n = 40) were randomly assigned to one of the four experimental diets containing 0, 0.5, 1.0, or 2.0% CLA. Menhaden oil was used as the source of n-3 PUFA. Eggs collected after 6 wk of feeding were analyzed for fatty acids and volatile compounds. The content of docosahexaenoic acid (C22:6 n-3) was reduced (P < 0.05) in eggs from hens fed the 2.0% CLA diet. Eggs from hens fed 0.5% CLA incorporated the highest concentration of docosahexaenoic acid (P < 0.05) with a concomitant reduction in arachidonic acid (P < 0.05). The yolk contents of cis-9 trans-11 CLA and trans-10 cis-12 CLA increased linearly (P < 0.05) as the dietary CLA supply increased. Total monounsaturates were reduced (P < 0.05) with an increase in saturates in yolk. No difference was observed in the total PUFA content of eggs. Total volatiles were reduced in RA eggs from 1.0 and 2.0% CLA diets. 2-Propanone, hexane, and methyl cyclopentane were the major volatiles in RA eggs and were reduced by dietary CLA at 1.0 and 2.0%. Acetaldehyde, pentane, propanol, acetic acid methyl ester, acetic acid ethyl ester, propionic acid methyl ester, 2-methylmethyl propionic acid, 2-propanone, and octane were the major volatiles in HB eggs and were reduced by 2.0% CLA (P < 0.05). No difference was observed in the acetaldehyde, pentane, propanol, acetic acid ethyl ester, octane, or total volatile content of HBI eggs.


This article is published as Cherian, G., M. P. Goeger, and D. U. Ahn. "Dietary conjugated linoleic acid with fish oil alters yolk n-3 and trans fatty acid content and volatile compounds in raw, cooked, and irradiated eggs." Poultry science 81, no. 10 (2002): 1571-1577. doi:10.1093/ps/81.10.1571.

Copyright Owner

Poultry Science Association, Inc.



File Format