Fig. 3

a Differences in the fatty acid contents between the egg yolk of the CK and MF5 groups. b Principal coordinate analysis (PCoA) of the fatty acid profiles in egg yolk of the CK and MF5 groups based on the Bray–Curtis distance. Differences in the contents of SFAs (c), MUFAs (d), and PUFAs (e) between the egg yolk of the CK and MF5 groups. * represents significant differences between laying hens of the CK and MF5 groups (Student’s t test, p < 0.05)