Balevi, T.Coşkun, B.2020-03-262020-03-262000Balevi, T., Coşkun, B., (2000). Effects of Some Dietary Oils on Performance and Fatty Acid Composition of Eggs in Layers. Revue De Medecine Veterinaire, (151), 847-854.0035-1555https://hdl.handle.net/20.500.12395/17209This study was carried out to examine the fatty acid compositions of the oils (cotton, corn, flax, soybean, olive, sunflower, fish, tallow and rendering oils). Thus, the effects on the productivity of layer and reflection in their product was also investigated. In this trial, the effects of 2.5 % nine different kind of oils on the performance of layer and fatty acid in the yolk of the each ration was determined. For the study, 24 hens were used in each group. The study for 56 days carried out and totally 216 hens were used. Feed intake, egg productivity, egg weight, feed conversion, the ratio of damaged eggs and the fatty acid compositions in the egg yolk were determined. Daily feed intake were found nonsignificant between each group (P > 0.05). Thus, there were no differences between the groups on egg yield and egg weight (P > 0.05). The smallest value for feed conversion was observed at the group fed the ration contained tallow (2.03 kg), while the greatest value was obtained from the group fed ration contained sunflower oil (2.31 kg). No effect of rations on the specific weight which is one of the important criterions on determining the shell quality was observed. Fat content of the egg yolk and fatty acid composition were also determined. As a result of consuming tallow and rendering oil- rich rations, the level of saturated fatty acids were increased in the egg yolk it is shown that feeding the omega-3 fatty acid-rich flax oil and omega-6 fatty acid-rich soybean oil is in higher omega-3 and omega-6 fatty acids values in egg yolks, comparate the others.eninfo:eu-repo/semantics/closedAccessoilsenergy sourcelaying hensyolk fatty acid compositionsArticle151847854Q3WOS:000090009900008Q2