Conjugated linoleic acid and fish oil in laying hen diets: effects on egg fatty acids, thiobarbituric acid reactive substances, and tocopherols during storage.

The effects of incorporating conjugated linoleic acid (CLA) and fish oil in laying hen diets on egg CLA, n-3 fatty acid, tocopherol, and TBA reactive substances (TBARS) during 60 d of storage were investigated. Hens were fed corn-soybean meal-based diets containing 3% yellow grease (YG), 2.75% yellow grease + 0.25% CLA (YG-CLA), 2.5% yellow grease + 0.25% CLA + 0.25% fish oil (YG-CLA-FO), or 2.75% yellow grease + 0.25% fish oil (YG-FO). Eggs were collected and stored at 4 degrees C up to 60 d. On storage d 0, 20, 40, and 60, eggs (n = 8) from each treatment were selected randomly, and tocopherol and TBARS contents were measured. Egg total lipid and fatty acids were determined on d 0 and 60 of storage. Feeding YG-CLA-FO led to a 5.4 and 7.7% reduction in egg total lipids on d 0 and 60 (P < 0.05) when compared with YG eggs. The YG-CLA and YG-CLA-FO diets led to a 12% increase in egg saturated fatty acids compared with YG eggs. The content of monounsaturated fatty acids were lower ( > 19%) in YG-CLA and YG-CLA-FO compared with YG. Egg n-3 was highest in YG-FO eggs and lowest in YG eggs (P < 0.0001). Storage over 60 d led to a 20 and 67% depletion of CLA in the YG-CLA and YG-CLA-FO eggs (P < 0.0001). A 29% reduction was observed in the total n-3 fatty acid content of YG-CLA-FO eggs at d 60 of storage when compared with d 0 of storage (P < 0.0001). Diet and storage increased TBARS (P < 0.0001), which was highest in YG-CLA eggs at 60 d of storage. The YG-CLA and YG-CLA-FO diets reduced alpha and gamma-tocopherol contents at all days of storage compared with YG eggs (P < 0.05). Regardless of diet, egg storage for 40 d or longer depleted egg tocopherol contents (P < 0.05). These data demonstrate that healthy eggs with increased n-3 fatty acids and CLA can be generated by minor diet modifications, but added tocopherol supplementation may be needed to reduce lipid peroxidation when n-3 or CLA is included in the hen diet.

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.

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.

Muscle fatty acid composition and thiobarbituric acid-reactive substances of broilers fed different cultivars of sorghum.

Two experiments were conducted to evaluate the production parameters, muscle fatty acid composition, and lipid stability of birds fed four different cultivars of sorghum. Experiment 1 used ruby red and valpo red, and Experiment 2 used kinsman and mason cultivars of sorghum. The basal diet was a corn, soy, and flax meal, and sorghum cultivars were substituted at 10 or 5% in Experiments 1 and 2. No significant difference was observed for BW, feed consumption or feed efficiency (P > 0.05). The total lipids were reduced (P < 0.05) in the leg muscle of broilers fed the mason cultivar. The TBA-reactive substances (TBARS) were lower (P < 0.05) in the leg muscle of birds fed the mason cultivar when compared to kinsman or control diet. The content of n-3 polyunsaturated fatty acids were higher (P < 0.05) in the breast and leg muscles of birds fed ruby red, kinsman, and mason cultivars of sorghum.

Fatty acid composition and egg components of specialty eggs.

Egg components, total fat, and fatty acid content of specialty eggs were compared. One dozen eggs were collected and analyzed from each of five different brands from hens fed a diet free of animal fat (SP1), certified organic free-range brown eggs (SP2), uncaged unmedicated brown eggs (SP3), cage-free vegetarian diet brown eggs (SP4), or naturally nested uncaged (SP5). Regular white-shelled eggs were the control. A significant (P < 0.05) difference was observed in the egg components and fatty acid content in different brands. The percentage of yolk was lower (P < 0.05) in SP2 and SP4 with a concomitant increase (P < 0.05) in the percentage of white. The percentage of shell was lower (P < 0.05) in SP4 and SP5. The total edible portion was greater in SP4 and SP5. The yolk:white ratio was greater (P < 0.05) in SP3. The total lipid content was lower in SP4 eggs. The content of palmitic (C16:0), stearic (C18:0), and total saturated fatty acids were lower (P < 0.05) in SP1. No difference was observed in the content of palmitoleic (C16:1), oleic (C18:1), or total monounsaturated fatty acids. The content of n-3 fatty acids in SP2, SP4, and SP5 were similar to control eggs. The ratio of total n-6:n-3 polyunsaturated fatty acids ranged from 39.2 for SP5 to 11.5 for SP1 (P < 0.05). No difference was observed in the total polyunsaturated fatty acid content of eggs (P > 0.05).

Antacid, sucralfate, and prostaglandin E2 effects on the growth and potential for translocation of Pseudomonas aeruginosa, Escherichia coli, and Staphylococcus aureus in an in vitro gastric simulation.

Viable bacteria in the gut of thermally injured patients may be translocated through the gut mucosa, causing widespread infection. Increased flora from optimization of bacterial growth by pH elevation, coupled with the decreased intestinal motility common among patients whose mucosal integrity has been compromised, may increase the incidence of translocation. Gastric pH in these patients is monitored and maintained around pH 6 by various agents to reduce susceptibility to stress ulceration. Whole milk, given as a nutrient source, also raises pH. An in vitro trial simulating gastric fluid under conditions found in patients with burns was conducted to evaluate the growth of commonly ingested bacteria. Bicarbonate buffer containing pepsin and adjusted to pH 2, 4, or 7 with HCl was dosed with magnesium and aluminum hydroxide antacid (Maalox) (10 ml), sucralfate (Carafate) (0.4 gm), or prostaglandin E2 (PGE2) (10 ng) before inoculation with Escherichia coli (3 x 10(2) organisms), Pseudomonas aeruginosa (3 x 10(2) organisms), or Staphylococcus aureus (2 x 10(1) organisms). Bacterial growth and pH were determined periodically over the 24-hour trial. Milk was added at intervals in half the samples to simulate patient feeding. Maalox increased pH in all samples containing milk (initially pH 2, 4, or 7) to over 7.0 in 2 hours, and increased pH more slowly without milk. Carafate had a moderating effect, increasing pH 2 and pH 4 and decreasing pH 7, with a narrower pH range found in the milk groups. PGE2 treatments combined with milk also increased pH 2 and pH 4, but slightly elevated pH 7 within 24 hours. Without milk, PGE2 did not alter pH from initial values.(ABSTRACT TRUNCATED AT 250 WORDS)

Duration of exposure--histological effects on broiler lungs, performance, and house environment with Mt. St. Helens' volcanic ash dust.

Fourteen hundred broilers were exposed to Mt. St. Helens' volcanic ash (VA) dust (D) from 28 to 49 days of age to correlate the duration of exposure time to histological effect on lungs and to determine the effects on broiler performance and house environment. Histological examinations of the lungs from birds exposed each day for 4 days to either VAD for 60 min (VAD 60) in the morning and afternoon (3276 g VA/day), or VAD after one direct application (DiAp) (20 kg/m2) on wood shaving litter revealed mild lymphoid hyperplasia and granuloma formation accompanied by phagocytized crystalline material seen in some alveolar macrophages; however, no effect was observed in lung tissues from broilers exposed each day for 4 days to VAD for 15 min (VAD 15) in the morning and afternoon (82 g VAD/day). Birds exposed to all VAD treatments and examined after 7 days had histological changes in the lungs, including giant cell granuloma formation, similar to those seen at 4 days. No significant histopathological changes were found in the turbinates with any VAD treatments. Levels of mean body weight, ammonia concentration, mortality, and respiratory dust (particles ranging in size from .5 to 10 micron) levels were not significantly different among the treatments. Significantly poorer mean feed conversion was observed with broilers exposed to VAD 60 than the VA DiAp exposure. No difference in feed conversion was observed between the control and either VAD 15 or VAD 60 treatments. From this experiment, the observed histological changes in the lungs occurred with 4 days or less exposure to VAD 60 (3276 g/day).