Citil, Ozcan BarisYildirim, IskenderParlat, Sinan Sefa2020-03-262020-03-262011Çitil, Ö. B., Yıldırım, İ., Parlat, S. S. (2011). The Effects of Dietary Flaxseed Oil Supplementations on Fatty Acids Composition of The Yolks in Quail (Coturnix Coturnix Japonica) Eggs. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 17(5), 761-766.1300-6045https://hdl.handle.net/20.500.12395/26932This experiment was carried out to determine effects of Japanese quail diets which is supplemented with different levels of omega-3 fatty acids compositions in yolk. In this study, one hundred-twenty laying quails at 10 weeks of age (Coturnix coturnix japonica) were used. They were divided into 4 tretament groups, each group included 30 quails. The diets in treatment groups contained different levels of flaxseed oil 0, 1.0, 2.0, and 3.0%, respectively. At the end of the experiment lasted for 21 days, 7 eggs taken from each group were subjected to analysis. The fatty acid compositions of egg yolks were determined by gas chromatography. Twenty seven different fatty acid components were determinated in the compositions of quail egg yolks. No differences were found in oil content among the groups. The increased ingestion of linolenic acid in diet reduced the formation of arachidonic acid in egg yolks of the treatment groups. The omega-3 fatty acid levels were higher in all treatment groups than that of control group. Supplemental flaxseed oil at the level of 3% increased the concentration of omega-3 in egg yolk. At the end of the experiment, the omega-3/omega-6 ratio increased from 0.05 (control) to 0.18 (3.0%). It was observed that when flaxseed oil amounts was increased in quail rations, omega-3 fatty acid amounts in egg yolk was improved.eninfo:eu-repo/semantics/openAccessQuail egg yolkOmega-3Fatty acidFlaxseed oilArticle175761766Q3WOS:000295359100013Q3