How chicken food changes egg nutrition
Effect of oil blends with near equal increases in 18 carbon n-3 and n-6 fatty acids on fatty acid profile of eggs
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
SDA was 39% more effective than ALA at increasing n-3 HUFA in eggs, despite both being plant-based omega-3s.
Most assume flaxseed (rich in ALA) is the best plant source for omega-3 enrichment in eggs—but SDA, a lesser-known fatty acid, outperformed it dramatically.
Practical Takeaways
Look for eggs from hens fed SDA-rich oils (e.g., Ahiflower or genetically modified soy) for higher plant-based omega-3 content.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
SDA was 39% more effective than ALA at increasing n-3 HUFA in eggs, despite both being plant-based omega-3s.
Most assume flaxseed (rich in ALA) is the best plant source for omega-3 enrichment in eggs—but SDA, a lesser-known fatty acid, outperformed it dramatically.
Practical Takeaways
Look for eggs from hens fed SDA-rich oils (e.g., Ahiflower or genetically modified soy) for higher plant-based omega-3 content.
Publication
Journal
Poultry Science
Year
2025
Authors
A. El-Zenary, H.L. Reisinger, J. Boney, K. Harvatine
Related Content
Claims (6)
Feeding hens a special fat called gamma-linolenic acid (GLA) boosts certain healthy fats in their eggs more than another fat called linoleic acid (LA), and it might skip a slow step in the process — meaning more of the good stuff ends up in the yolk.
Feeding hens a special fat called gamma-linolenic acid (GLA) helps their bodies make more healthy fats for the egg yolk—16.7% better than another fat called linoleic acid—because GLA skips a slow step in the process.
If you feed laying hens oil rich in a fat called SDA, their eggs end up with way more of the good omega-3 fats—like EPA, DPA, and DHA—compared to feeding them another plant-based omega-3 oil. This happens because SDA skips a slow step in the hen’s body that usually holds back omega-3 production.
Feeding hens a certain type of fat called stearidonic acid helps their bodies make more healthy omega-3s in egg yolks—43% better than another fat called ALA—because it’s easier for their bodies to process.
Feeding laying hens a type of fat called stearidonic acid boosts a specific liver enzyme that helps make longer fatty acids more than other fats do.