This study was conducted on 720 laying hens (32-42 th week of age) to investigate the effects of different oil sources on egg production and quality, plasma lipid, fatty acid composition and cholesterol of egg yolk. All birds were allocated into 9 treatment included 3 oil sources, rice bran oil (RBO), salmon oil (SALO) and soy oil (SO) with 3 dietary levels of 1, 2 and 3 percent. The dietary affected on egg production, the highest yalues was found in hens fed RBO (2 percent) as compared to SALO and SO (P=0.01). The oil sources had no influence on egg weight but on egg mass (P=0.02) and feed effective (P=0.01). Eggs laid by hens fed the diet containing SO had a large amount of n-6 polyunsaturated fatty acids (PUFA), whereas eggs laid by hens fed the diet containing SALO had the highest percentage of n-3 PUFA Dietary SALO significantly (P0.0l) increased the deposition of docosohexaenoic acid in the egg yolk. Egg yolk of hens fed the diet containing SALO presented the lowest ratio of n-6:n-3 and cholesterol content The study indicated that RBO improved egg production and quality, but egg produced from hens fed SALO increased omega 3, DHA and reduced fatty acid omega 6/omega 3 ratio. In practice, an incorporation of these oil into laying hen diets may imporve egg production and manipulate egg yolk fatty acids.