INFLUENCE OF DIETARY MENHADEN FISH-OIL ON FATTY-ACID COMPOSITION OF THE EGG

The influence of menhaden fish oil and other oils on the fatty acid co mposition of the egg was studied. Diets containing 1.5% menhaden oil, 1.5% corn oil and no oil added were fed to 50 hens. The menhaden oil d iet increased the composition of C-14:0, C-16:1, C-18:1, C-18:3 omega 3', C-20:5 omega 3 and C-22:6 omega 3 in the eggs but decreased C-18:2 omega 6 and C-20:4 omega 6 compared with the corn oil diet. The conce ntration of C-20:5 omega 3 was greater than C-22:6 omega 3 in menhaden oil, but move C-22:6 omega 3 was found in eggs than C-22:6 omega 3. A significant increase in total omega-3 PUFAs (polyunsaturated fatty ac ids) occurred in the eggs after feeding the menhaden oil diet for 5 da ys and the concentration continued to increase through day 15. Dietary fats tend to produce a fatty acid pattern in eggs similar to that of the diet and varies with the oil source concentration. Most fatty acid profiles in egg yolks were altered within 15 days after hens began to consume test diets.