Influence of different sources of fishmeal on the egg yolk fatty acids profile and plasma lipids profile of layers

Abstract

This trial was conducted to find out the influence of the adding marine and River Nile 
fishmeal in conventional layers feed at two different rates 2 and 1% for each meal on egg 
yolk fatty acids profile and plasma lipids profile of layers. Hundred laying hens - (Hisex 
breed), 20 weeks old, were used in this study. Feeding of fishmeal to laying hens for two 
months showed significant effect on egg yolk content of poly unsaturated fatty acids. Fish 
meal had significantly reduced plasma total lipids, triglycerides, cholesterol and low 
density lipoproteins, while high density lipoprotein was raised.