The variation in the fatty acid distribution of different groups over the control group is summarized in Table 3. The general trend due to the changes in ration composition was a decrease in the percent composition of 10:0,11:0,12:0 (except group V), 16:0, 16:1, 18:l and 18:2 (except group 11). An increase in the amounts of 13:0, 14:0,17:0 and 20:l and no change in the quantities of 183. Variable changes in the amounts of 15:O and 18:O were encountered for various groups. These remarks were laid down by taken into consideration 0.30/0 as a permissible limit. In dealing with the fatty acid classes within the lipid moieties, the total unsaturated to the total saturated (TU/TS) is agoodcriterionin t h s respect.
These ratios indicate that group I1 had the highest unsaturated fatty acids followed by groups y control, I and 111. The degree of unsaturation (DU, A/mole) was used to illustrate the influence of various lipid sources in the ration on the degree of unsaturation of chicken's serum. According to the DU values, the various groups can be arranged according to their unsaturation in the following decreasing order: group I1 > group V > control > group IV > group I > group III. It is quite clear that the type of lipids influenced the DU of chicken's serum lipids. Therefore, the breader has the choice to select the ration which will reduce the degree of unsaturation in order to extent the self life of the chickens for human consumption. L i t e r a t u r e ' R. G. Ackmanand R. D. Burgher, Cod liver oil fatty acids as secondary reference standards in the GLC of polyunsaturated fatty acids of animal origin, J. Amer. Oil Chemists' SOC. 38,42 [ 19651. A. 0. A. C., Official Methods of Analysis, 12Ih ed., Association of Official Analytical Chemists, Washington, D.C. 1975. ,' K. K. Bhargava and B. J. O'Neil, Composition and utilization of poultry by-products and h drolyzed feather meal in broiler diets, Poultry Sci. 54,1511 [ 1975y.
' E. G. Blighand WJ. Dyer, A rapid method of total li id extraction and purification, Can. J. Biochem. Physiol. 37,911 F959). .