DIETARY MODIFICATION AND HEN STRAIN DEPENDENCE OF EGG-YOLK LIPIDS

The effects of diet and strain on the chemical, cholesterol and fatty acid composition of egg yolk lipids were studied. Two hen strains (Sin gle Comb White Leghorn and Brown Leghorn) and four experimental diets with different fatty acid composition were used. No significant differ ences (P > 0.05) in the yolk chemical composition nor cholesterol conc entration in the egg were observed. However, significant differences ( P less than or equal to 0.05) in the fatty acid composition of yolk li pids were observed. The C-18:1 and C-18:2 concentration in yolk was si gnificantly affected by diet (P less than or equal to 0.05) but no dif ferences 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 coul d be altered by dietary manipulation. This could be important in human nutrition.