. 2023 Jan 9;102(4):102486. doi: 10.1016/j.psj.2023.102486

Table 5.

Comparative lipid and fatty acid analysis of eggs produced from hens fed a full-fat high-oleic soybean meal diet.

	Treatments¹
	Treatment 1	Treatment 2	Treatment 3	Treatment 4	SEM	P-value^*
Crude fat, %²	34.00	33.31	33.14	33.47	0.348	0.685
Palmitic % (C16:0)	24.16^a	23.32^b	23.20^b	22.05^c	0.137	<0.0001
Stearic % (C18:0)	9.77^a	9.73^a	10.13^a	7.56^b	0.193	<0.0001
Oleic % (C18:1)	35.96^b	35.32^bc	34.80^c	50.67^a	0.28	<0.0001
Linoleic % (C18:2)	21.0^c	22.51^b	23.25^a	11.32^d	0.243	<0.0001
Linolenic % (C18:3)	0.943^b	1.135^a	1.108^a	0.427^c	0.353	<0.0001
Pentadecanoic % (C15:0)	0.063	0.073	0.065	0.070	0.017	0.929

Dietary treatments: Treatment 1-Control = conventional diet containing solvent-extracted defatted soybean meal and corn; Treatment2 = diet containing extruded-expelled defatted normal-oleic soybean meal and corn; Treatment3 = diet containing full-fat normal-oleic soybean meal and corn; Treatment4 = diet containing full-fat high-oleic soybean meal and corn. Forty-eight White Shaver hens were individually housed and randomly assigned to one of four isocaloric, isonitrogenous dietary treatments (12 replicate cages/treatment). At termination, 12 eggs were collected from each treatment group for chemical analysis.

Crude Fat content = g crude fat/g total sample weight × 100; Fatty acid content = g of fatty acid/g total lipid content × 100.

^⁎

P-value = statistically significant differences are identified by P < 0.05 in analysis of variance (ANOVA).

^a,b

Means within the same row lacking a common superscript differ significantly (P < 0.05).