Modulation of conjugated linoleic acid-induced loss of chicken egg hatchability by dietary soybean oil

Abstract

The main objective of the present study was to determine the minimum level of dietary plant oil supplementation that results in full recovery from loss of hatchability induced by conjugated linoleic acid (CLA). Another objective was to define the changes in egg yolk fatty acid composition associated with the loss and recovery of hatchability. Shaver hens were assigned to groups of 8 and were fed a diet containing either no CLA plus 0.5% soybean oil (control) or 0.5% CLA (1:1 mixture of cis-9, trans-11 and trans-10, cis-12 CLA) plus 0, 2, 4, 6, or 8% soybean oil for 15 d. Supplementation with CLA (CLA plus 0% soybean oil) resulted in complete loss of hatchability of fertile eggs. Hatchability was progressively improved by increasing doses of soybean oil, and full recovery of hatchability compared with the control levels was achieved at 6% soybean oil. There was no further improvement in hatchability when 8% soybean oil was added to the CLA-supplemented diet. Loss of hatchability was associated with a 2- to 3-fold decrease in desaturase ratios (cis-9 C16:1/C16:0 and cis-9 C18:1/C18:0) in the egg yolk total lipids, indicating marked inhibition of Δ-9 desaturase in the chicken liver. In addition, the concentration of arachidonic acid was observed to decrease. Recovery of hatchability was associated with an increased proportion of linoleic acid and linolenic acid in the egg yolk. However, there was no change in desaturase ratios, suggesting that Δ-9 desaturase inhibition persisted. Increased incorporation of dietary linoleic and linolenic acids might have compensated for the reduced levels of palmitoleic and oleic acid, thus allowing for the improvement in hatchability. ©2006 Poultry Science Association, Inc.