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Influence of dietary fish meal on egg fatty acid composition.

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.