Influence of dietary fish meal on egg fatty acid composition

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Abstract
Changes in the fatty acid composition of egg‐yolk fat of hens fed diets with increasing fish meal content are studied by total fatty acid analysis. The fatty acid composition of the major lipid fractions in egg‐yolk fat after feeding a high‐level fish meal diet was determined by a combination of thin layer chromatography (t.l.c.) and gas‐liquid chromatography (g.l.c.) The changes produced show a fatty acid pattern similar to those of the diets themselves. Long‐chain polyunsaturated fatty acids are deposited preferentially in the phospholipids, reaching the highest concentration in cephalin and lecithin.

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