Table 1. Proportion of fatty acids in egg yolk at 39 weeks (n = 10 for each condition).

		Ad		Rt		P-value
	Ad	Supp	Ctrl	Supp	Diet	Supp	Diet*Supp
C18:2	20.65 ± 0.47	20.37 ± 0.34	21.67 ± 0.47	20.82 ± 0.26	0.07	0.15	0.46
C18:3	1.08 ± 0.05	0.95 ± 0.02	1.10 ± 0.05	0.98 ± 0.03	0.43	0.004	0.89
C20:4 n-6	1.47 ± 0.13	1.32 ± 0.06	1.60 ± 0.13	1.33 ± 0.07	0.48	0.05	0.56
C20:5 n-3	0.06 ± 0.01	0.11 ± 0.01	0.06 ± 0.02	0.13 ± 0.01	0.52	<0.0001	0.52
C22:4 n-6	0.19 ± 0.03	0.09 ± 0.01	0.19 ± 0.03	0.08 ± 0.01	0.93	<0.0001	0.97
C22:5 n-3	0.29 ± 0.02	0.38 ± 0.02	0.27 ± 0.02	0.41 ± 0.03	0.96	<0.0001	0.35
C22:6 n-3	1.33 ± 0.11	2.19 ± 0.11	1.33 ± 0.11	2.11 ± 0.11	0.73	<0.0001	0.74
n-6	22.32 ± 0.53	21.79 ± 0.34	23.47 ± 0.54	22.24 ± 0.29	0.07	0.05	0.43
n-3	2.78 ± 0.10	3.64 ± 0.12	2.78 ± 0.13	3.64 ± 0.12	0.97	<0.0001	0.98
n-6/n-3	8.09 ± 0.27	6.06 ± 0.26	8.58 ±0.43	6.15 ±0.20	0.33	<0.0001	0.51

Results are presented as lsmeans ± SEM. P values of the effects of diet, supplementation and the interaction between diet and supplementation were considered as significant if P ≤ 0.05. Ad: ad libitum, Rt: restricted, Supp: supplemented, Ctrl: control unsupplemented