Table 5 Effect of dietary fermented garlic solution on yolk fatty acids (%) of laying hens

FGS (%)	C14:0	C16:0	C18:0	SFA	C16:1(n-7)	C18:1(n-9)	C20:1(n-9)	MUFA	C18:2(n-6)	C18:3(n-3)	C20:4(n-6)	C20:5(n-3)	PUFA	UFA
0	0.34	26.78^a	11.7^a	38.85^a	2.59	43.39^b	0.30	46.28^b	14.34	0.13	0.16	0.21	14.84	61.12^b
0.05	0.33	26.50^a	11.5^a	38.35^a	2.77	44.40^b	0.30	47.47^b	13.61	0.14	0.15	0.21	14.11	61.58^b
0.10	0.37	25.72^b	9.37^b	35.46^b	3.00	46.08^a	0.30	49.38^a	14.65	0.13	0.16	0.19	15.14	64.51^a
0.20	0.38	25.39^b	9.83^b	35.60^b	2.66	46.70^a	0.32	49.67^a	14.17	0.14	0.16	0.19	14.66	64.33^a
SEM	0.01	0.17	0.25	0.38	0.09	0.38	0.01	0.40	0.23	0.01	0.01	0.01	0.24	0.38
P-value	0.53	0.01	0.01	0.01	0.42	0.01	0.83	0.01	0.47	0.71	0.85	0.19	0.50	0.01

^a,bValue with the different letters in the row are significantly different at 5% level. MUFA: mono unsaturated fatty acid; PUFA: poly unsaturated fatty acid; UFA: unsaturated fatty acid; SFA: saturated fatty acid.