Parlat, Sinan SefaÇitil, Özcan BarışYıldırım, İskender2020-03-262020-03-2620100970-70770975-427Xhttps://hdl.handle.net/20.500.12395/24835In this study, 140 ATAK-S brown egg layers were used. They were divided into 7 groups, each including 20 hens. The diets of the groups were 3 % soybean oil, sunflower oil, corn oil, palm oil, sufflower oil, sheep's tallow fat and sheep's fail fat, respectively. The fatty acid compositions of brown egg yolk were determined using gas chromatography. Twenty seven different fatty acids were determinated in the compositions of brown egg yolk. At the end of experiment, while the lowest total polyunsaturated fatty acid (PUFA) level was found in sunflower oil group's egg yolk, the highest level was found in sheep's tail fat groups. It was shown that the fatty acid profile played an important role on fatty acid composition of egg yolks. Supplemental soybean oil increased the concentration of omega-3 of egg yolk (2.14 %).eninfo:eu-repo/semantics/openAccessEggFatty acid compositionomega-3 Fatty acidArticle22214451452Q4WOS:000274581600092Q4