Lipid fatty acid composition and oxidative susceptibility in eggs of hens fed a fish fat diet supplemented with vitamin E, C, or synthetic antioxidant

Hy-Line laying hens from weeks 24 to 67 of age were fed a 0.3% fish fat diet with or without vitamin E, ascorbic acid, or synthetic antioxidants. Lipid composition, cholesterol and -tocopherol levels and degree of fat oxidation (TBA-RS) in yolk during storage were investigated.