Abstract
AbstractThe effect on egg yolk lipids of adding linoleic acid in the form of corn oil to the diet of hens depleted of essential fatty acids over a prolonged period was examined. There was an immediate increase in the amount of linoleate deposited in all yolk lipid fractions. The addition of 8% corn oil resulted in a maximum value of about 20% lineoleic acid in the egg yolk fatty acids being attained over a period of 14 days. This increase in lineoleate deposition was accompanied by a reduction in the level of oleic acid. Minor adjustments in the other egg fatty acids accompanied these major changes.
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