Studies in fat metabolism in the fowl

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Abstract
On normal cereal rations containing protein supplements, the mixed fatty acids of the egg contained about 31% of solid acids (lead salt alcohol method) 47-51% oleic acid, 15-19% linoleic acid, and 2-3% linolenic acid (Kaufmann). Ingestion of un-saturated fatty acids modified the composition of the egg fat considerably, while saturated acids had little effect. The I values of the mixed fatty acids of the different fat depots indicated that the superficial and internal fat reserves are more uniform in composition in the hen than in pigs and cattle. Observations on individual birds showed that the degree of saturation of the body fat can be either increased or decreased by the ingestion of appropriate fats in the ration.

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