The relationship between the physical and lipid characteristics of eggs from hens that were fed a diet supplemented with fat

Abstract

The effect of dietary fat supplementation on physical and lipid characteristics of laying hen eggs was examined over a six-week period using 45 hens divided into three groups receiving diets supplemented with fish oil, palm olein, or lard. Supplementation of the hens' diet with fat significantly affected the physical characteristics of the eggs. Palm olein showed the greatest impact on overall egg composition, while lard supplementation produced fewer correlations between physical and lipid traits. The findings provide insights potentially beneficial to both egg producers and consumers regarding the use of different fat sources in laying hen diets.