الفهرس 
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Abstract
The study aimed to investigate the effects of dietary
eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids (FA) on
performance and egg yolk chemical composition and FA profile in laying
hens. 30 weeks of age, 30 laying hens were assigned randomly to 2
dietary treatments; each of 3 replicates (5 hens per replicate). On a daily
basis, eggs were collected and counted to calculate egg production (%)
and weighed to calculate feed conversion ratio and egg mass. The fatty
acids composition of egg yolk was determined in the last week of the
experiment. A dietary n-6 to n-3 of 5:1 resulted in significantly higher
egg production (76.89 versus 67.23%), greater egg mass (42.46 versus
37. 72 g) and lower feed conversion ratio (2.49 versus 2.72) than the
control diet. Also, increasing the dietary EPA and DHA was reflected in
increasing of total polyunsaturated and n-3 FA in the eggs of laying hens.
Moreover, reducing the ratio of n-6 to n-3 FA to 5:1 decreased egg
triglycerides, total cholesterol and cholesterol.