Supplemental dietary oils rich in oleic acid or linoleic acid attenuate egg yolk and tissue n-3 polyunsaturated fatty acid contents in laying hens co-fed oils enriched in either stearidonic acid or α-linolenic acid1

Based on early trials of fish consumption and omega-3 (n-3) polyunsaturated fatty acid (PUFA) supplementation, dietary very long-chain (VLC;>20C) n-3 PUFA are generally considered to be beneficial for cardiovascular (CDV) health in humans [1 –3]. Although there is little disagreement that dietary VLC n-3 PUFA exert a large, dose-dependent lowering effect on circulating levels of triglycerides, with small effects on low-density lipoprotein-cholesterol (LDL-C) and high-density lipoprotein-cholesterol (HDL-C) concentrations, the oral adm inistration of n-3 PUFA differing in either composition or dose has more recently been shown to produce variable effects on CDV outcomes [1,4].
Source: Prostaglandins, Leukotrienes and Essential Fatty Acids - Category: Biomedical Science Authors: Source Type: research