The Study
Effect of oil blends with near equal increases in 18 carbon n-3 and n-6 fatty acids on fatty acid profile of eggs
This study is like a science experiment where hens were randomly given different types of oil in their food to see how it changed the fats in their eggs and bodies. Because the hens were randomly assigned, we can say the oil caused the changes we saw in the egg fats.
Analysis score
Maximum 90 for a randomized controlled trial.
Where the score came from
Chickens can't break down certain fats in their food, so those fats go straight into the eggs they lay. This study tested different healthy oils in chicken food to see which ones make eggs healthier.
Where does this study sit?
Reviews of RCTs (Meta-analyses)
Max 100Randomized Trials
Max 90Reviews of Cohort Studies
Max 85Cohort Studies
Max 72Reviews of Case-Control Studies
Max 63Case-Control Studies
Max 58Cross-Sectional & Case Series
Max 50Expert Opinion
Max 515 / 100
Quality score
Participants are randomly assigned to treatment or control groups, minimizing bias. The gold standard for testing whether an intervention causes an effect.
Key takeaways
Summary
Based on the study abstract and findings.
- 1These changes mean eggs can be made more nutritious by changing chicken feed, which could help people get more essential fats from their diet.
- 2Chickens fed SDA oil had 39% more healthy n-3 fats in their eggs than those fed ALA oil.
- 3Chickens fed GLA oil had 17% more n-6 healthy fats than those fed LA oil.
- 4SDA also made the chickens' bodies better at making long-chain healthy fats.
Score breakdown, methodology, conflicts of interest, evidence analysis & raw study data
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.
Chickens can't break down certain fats like omega-6 from their food, so those fats go straight into the yolks of the eggs they lay.
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.