RT - Journal Article T1 - Enrichment of Egg Yolk with Long Chain n-3 Fatty Acids through Supplementation of Kilka Fish Oil to Layer Diets JF - JCPP YR - 2009 JO - JCPP VO - 13 IS - 47 UR - http://jcpp.iut.ac.ir/article-1-1042-en.html SP - 131 EP - 141 K1 - Kilka Fish oil K1 - Layer hen K1 - Egg yolks K1 - Omega-3 fatty acid. AB - Seventy- two 26-weakk-old white leghorn layers (w-36) were fed commercial diets containing 0, 2 and 4 fish oil and the diets were iso-caloric and iso-nitrogenous. Hens were randomly assigned to 3 treatment diets, with 3 replicates and 8 layers in each. The experiment was conducted over a period of 12 weeks in order to study the effects of feeding fish oil on fatty acid composition of egg yolks. The yolk of eggs was extracted and cholesterol content was determined in each period. Statistical analysis of results was performed using the general linear procedure (GLM) of the SAS and means were compared using Duncan’s multiple range test. As a result, saturated fatty acid (myristic, palemitic and stearic acid), ω-7 (palemitoleat) and ω -9 (oleat) and arashidonat in egg yolk was not significantly (P>0.05) different among treatments, but the linoleat and ω -6 fatty acid were decreased in all FO treatments (P LA eng UL http://jcpp.iut.ac.ir/article-1-1042-en.html M3 ER -