Abstract
The effects of diet and strain on the chemical, cholesterol and fatty acid composition of egg yolk lipids were studied. Two hen strains (Single Comb White Leghorn and Brown Leghorn) and four experimental diets with different fatty acid composition were used. No significant differences ( P > 0.05) in the yolk chemical composition nor cholesterol concentration in the egg were observed. However, significant differences ( P ≤ 0.05) in the fatty acid composition of yolk lipids were observed. The C-18:1 and C-18:2 concentration in yolk was significantly affected by diet ( P ≤ 0.05) but no differences were observed for saturated fatty acids. Only the minor C-16:1, C-18:0 and C-20:4 fatty acids were influenced by hen strain. It was concluded that amount of unsaturated fatty acids in the egg yolk could be altered by dietary manipulation. This could be important in human nutrition.
Published Version
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