Abstract
Synopsis Various fats and fat by‐products were added to practical type laying diets. The highly saturated fat products used resulted in an increase in oleic acid and a decrease in linoleic acid content of the egg yolk fat. The more unsaturated fats such as soyabean oil and safflower oil resulted in a marked increase in linoleic acid and a decrease in oleic acid as compared with the basal ration. Regardless of the level of soyabean oil or safflower oil used it was not possible to increase the linoleic acid content of the yolk fat above 40 per cent. There was an indication that the cholesterol level of the egg yolk increased as the degree of unsaturation of the dietary fat increased.
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