Observations on the Cholesterol, Linoleic and Linolenic Acid Content of Eggs as Influenced by Dietary Fats

Abstract

and Conclusions A practical means of incorporating large amounts of fat into a poultry ration without making it unpalatable because of oiliness, has been achieved through the addition of an absorbent to the diet. In this manner, the effects of tallow, corn, soybean, safflower and linseed oil have been studied in terms of the linoleic and linolenic acid composition of the egg fat. It was found that linseed oil produced a large increase in both the linoleic and linolenic acid content of egg fat, whereas soybean and safflower oil only increased the linoleic acid content, despite the fact that soybean oil contains 7 to 8% of linolenic acid. The cholesterol content of egg fat was essentially unchanged by alterations in the fatty acid composition.