@article{MAKHILLJAVA20087121686,
    title = {Fatty Acid Content of Egg Yolk Lipids from Hens Fed with Safflower Seed},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {7},
    number = {12},
    pages = {1605-1609},
    year = {2008},
    issn = {1680-5593},
    doi = {javaa.2008.1605.1609},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2008.1605.1609},
    author = {S.J. Hosseini-Vashan,N. Afzali,M. Mallekaneh,M.A. Nasseri and},
    keywords = {Safflower seed,cholesterol,polyunsaturated fatty acid},
    abstract = {Ninety-six,  26  week-old  White  Leghorn  laying  hens  (w-36) were fed commercial diets containing 0, 4, 7 and 10% Safflower Seed (SS) and the diets were iso-caloric and iso-nitrogenous. Hens were randomly assigned to 4 treatment diets, with 3 replicates having 8 layers in each. The experiment was conducted to study the effects of feeding safflower seed on fatty acid composition of yolks. Saturated fatty acid (meristat, palemitat and stearat),  -7 (palemitoleat) and  -9 (oleat) in egg yolk were not different among treatments (p>0.05), but the  -6 fatty acid (linoleat and arashidonat) were increased at 7 and 10% SS (p<0.05). The linoleic acid was the highest in 7 and 10% SS groups. The  -3 fatty acid (LNA, EPA and DHA) content was not different among treatments. The  -6/ -3 ratio increased in SS fed groups. The mean yolk cholesterol content did not significantly differ among treatments (p>0.05).}
    }