Table 5.

Effects of supplementation Enviva EO on fatty acid composition (%) of egg yolk.¹

Item	Enviva EO supplementation, mg/kg				SEM	P-value
	0	50	100	150
Myristic acid (C14:0)	3.220	3.085	3.599	3.844	0.369	0.1807
Myristoleic acid (C14:1)	0.050	0.054	0.058	0.064	0.012	0.7759
Pentadecanoic acid (C15:0)	0.036	0.034	0.036	0.043	0.010	0.1857
Palmitic acid (C16:0)	27.71	26.98	26.89	27.12	0.401	0.3562
Palmitoleic acid (C16:1)	3.103	2.943	3.071	3.352	0.193	0.6338
Stearic acid (C18:0)	9.638	9.704	9.480	9.279	0.229	0.2809
Elaidic acid (C18:1t)	1.929	1.840	1.932	1.916	0.051	0.4070
Oleic acid (C18:1c)	40.95	41.87	41.22	39.92	0.768	0.1379
Linoleic acid (C18:2 n-6)	11.53	11.45	11.64	11.55	0.440	0.8281
β-Linolenic acid (C18:3 n-6)	0.059	0.091	0.061	0.043	0.027	0.8050
α-Linolenic acid (C18:3 n-3)	0.085	0.031	0.078	0.116	0.046	0.1678
Cis-11,14,17-Eicosatrienoic (C20:3 n-3)	0.029	0.044	0.223	0.025	0.109	0.9725
Arachidonic acid (C20:4 n-6)	1.119	1.191	1.153	2.140	0.320	0.5222
Docosahexaenoic acid (C22:6 n-3)	0.326	0.500	0.420	0.371	0.116	0.2407
SFA	40.60	39.80	40.00	40.28	0.460	0.8325
MUFA	46.03	46.71	46.28	45.24	0.640	0.2809
PUFA	13.17	13.30	13.49	14.22	0.503	0.1807

SFA = saturated fatty acid; MUFA = monounsaturated fatty acid; PUFA = polyunsaturated fatty acid.

¹Means represent 16 eggs per treatment of 2 eggs per replicate.