TABLE 1.

PUFA composition (%) of normal and omega‐3‐rich egg yolks

Fatty acid	T1 (%)	T2 (%)	p value
C18:3 (n − 3)	1.16 ± 0.04b	7.39 ± 0.08a	.000**
C18:2 – Cis (n − 6)	7.71 ± 0.19b	9.61 ± 0.07a	.004*
C20:5 (n − 3)	0.76 ± 0.07b	1.53 ± 0.03a	.003*
C22:6 (n − 3)	0.33 ± 0.03b	6.20 ± 0.03a	.000**
C22:5 (n − 3)	0.06 ± 0.002b	0.33 ± 0.006a	.000**

All the values are mean ± SE; n = 20, means within the same row having different superscripts are significantly different (p < .05).

T1, normal eggs, T2, omega‐3 fatty acid.