“Additionally, significant interactions between CM and FO were observed for linoleic acid (LA) and total omega-6 polyunsaturated fatty acids (PUFA), with DPA approaching significance (P = 0.069).”
“Although CM addition alone did not result in significant sensory changes, the pairing of CM and FO resulted in even greater sensory changes than using FO alone, specifically with regard to egg flavor.”
“This experiment provides evidence that the interaction between CM and FO in the White Lohmann hen diet results in sensory changes of cooked eggs associated in part with changes in yolk fatty acid content.”