Phospholipids. 5. The effect of cod-liver oil in the diet on the composition of hen's egg phospholipids

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Abstract
The addition of 10 g of cod liver oil/day to the diet of a laying hen increased the unsat-uration of the neutral fat and more particularly of the phospholipids of the egg yolk. The increases in unsaturation of the egg phosphatidyl-choline and phosphatidylethanolamine were confined entirely to the fatty acids esterified in the [alpha][image] positions of the glycerophospholipids, the [beta]-acid remaining mainly saturated. The polyethenoid acids of the fish oil were selectively incorporated into the phospholipids apparently at the expense of the monoethenoid and diethenoid acids normally present. An average unsaturation of 4.8 double bonds/molecule was reached in the [alpha][image]acids of phosphatidylethanolamine.