When breeder hens eat a diet rich in omega-3 fatty acids, the eggs they lay contain more omega-3 fats, and the chicks that hatch from those eggs have higher omega-3 and lower omega-6 fatty acid...

We analyzed the available evidence and found that when breeder hens are fed diets rich in omega-3 fatty acids, the eggs they produce contain more of these fats. The chicks that hatch from those eggs show higher levels of omega-3 and lower levels of omega-6 fatty acids in their heart, liver, brain, and lung tissues [1]. This pattern was observed across all 13 studies or assertions we reviewed, with none contradicting it. The transfer of omega-3 fats from the hen’s diet to the egg, and then to the chick’s tissues, appears consistent. Omega-3 fatty acids are a type of fat that plays a role in cell function, especially in the brain and heart. Omega-6 fats are also important, but a balance between the two may influence how tissues develop. The evidence we’ve reviewed suggests that changing what the mother hen eats can shift this balance in her offspring. We don’t know yet how long these changes last after the chicks hatch, or whether they affect health outcomes like growth or immunity. The studies we looked at focused only on tissue fat levels, not on how the chicks performed or felt. What we’ve found so far points to a clear link between the breeder hen’s diet and the fatty acid makeup of her chicks’ tissues. For anyone raising chicks or studying early nutrition, this means the mother’s food choices may shape the starting point of the chick’s internal chemistry. If you’re feeding breeder hens, what they eat may directly influence the nutrient profile of their chicks — even before they hatch.