Abstract: Ninety-six, 26 week-old White Leghorn laying hens (w-36) were fed commercial diets containing 0, 4, 7 and 10% Safflower Seed (SS) and the diets were iso-caloric and iso-nitrogenous. Hens were randomly assigned to 4 treatment diets, with 3 replicates having 8 layers in each. The experiment was conducted to study the effects of feeding safflower seed on fatty acid composition of yolks. Saturated fatty acid (meristat, palemitat and stearat), -7 (palemitoleat) and -9 (oleat) in egg yolk were not different among treatments (p>0.05), but the -6 fatty acid (linoleat and arashidonat) were increased at 7 and 10% SS (p<0.05). The linoleic acid was the highest in 7 and 10% SS groups. The -3 fatty acid (LNA, EPA and DHA) content was not different among treatments. The -6/ -3 ratio increased in SS fed groups. The mean yolk cholesterol content did not significantly differ among treatments (p>0.05).