Table 5.
Fatty acid compositions of egg yolk from laying hen with different feeding (Unit : %)

Fatty acids	Diets1)
	Control	A	B	C
	C14:0	0.3±0.02)	0.3±0.0	0.2±0.0	0.0±0.0
C16:0	26.6±1.8	22.8±1.4	22.0±1.5	23.8±2.0
C16:1	1.6±0.1	1.3±0.1	1.0±0.0	1.7±0.2
C18:0	11.4±1.2	8.0±0.9	7.5±0.8	7.8±1.0
C18:1	45.5±3.3	44.6±2.9	43.4±3.9	43.1±4.8
C18:2	13.8±1.1	13.2±1.8	12.9±2.0	12.0±0.9
C18:3	0.3±0.0	0.5±0.0	0.4±0.0	0.7±0.0
C18:4	0.0±0.0	4.5±0.4	6.0±0.9	2.3±0.7
C20:0	0.3±0.1	0.3±0.1	0.8±0.0	0.4±0.0
C20:4	0.0±0.0	1.9±0.2	2.0±0.9	3.3±0.5
C20:5	0.1±0.0	1.3±0.1	2.4±0.0	3.9±0.2
C22:6	0.1±0.0	1.3±0.1	2.3±0.2	1.0±0.1
Saturated fatty acids	38.3±1.2a3)	31.5±1.5bc	30.4±1.2b	32.1±1.4cd
Unsaturated fatty acids	61.5±3.0a	68.6±1.9b	69.6±2.9b	68.1±3.5b
Monoenoic fatty acids	47.1±2.7a	45.9±1.9ab	44.4±2.2b	44.8±2.1b
Polyunsaturated fatty acids	14.4±0.4a	22.7±0.6b	25.3±0.8c	23.4±0.5d

Control : 100% commercial diet for laying hen, A, B and C : mixed diet with 90% commercial feed and 10% Undaria pinnatifida, Laminaria religiosa and Hijikia fusiforme, respectively.
All values are expressed as means±standard deviation (n=3).
Mean values within a same column with different superscript letters were significantly different at p<0.05.