ABSTRACT
The objective of the present research was to examine the effects of feeding laying hens with sardine oil on the co-3 fatty acids levels of the egg yolk. Results of the study show that changes in the composition of the diet influenced the fatty acid composition of the yolk lipid. Diets with sardine oil from 2 to 8% significantly increased co-3 PUFAs content of the yolk. The increase of w-3 PUFAs was predominated by docosahexaenoic acid (DHA)followed by eicosapentaenoic acid (EPA), and a-linolenic acid (ALA). In term of egg weight basis, the increase of 0-3 PUFAs in egg due to sardine oil consumption. .was from 8.17mg/egg in diet without sardine oil to 102.27 mg/egg in diet with 2% sardine oil, and 232.63mg/egg in diet with 8% sardine oil. (0-6 PUFAs especially arachidonic acid tended to decrease with the increasing intake of sardine oil.
Diets with sardine oil significantly (
