The objective of this study was to determine the effect of diet composition and the length of storing eggs on the fatty acid (FA) composition of egg yolks. The study was conducted on eggs from Messa 45 hens. The experimental groups were fed diets D1 and D2 containing rape, linseed and evening primrose seeds. The D2 diet contained vitamin E 200 mg/kg, added as an antioxidant to the feed. The FA content and TBA level in fresh yolks and in yolks from eggs that had been stored for 3 or 6 months at -25°C were determined. It was found that both the diet and duration of storage significantly affected the MUFA and PUFA contents in total fatty acids. The observed changes in the PUFA content indicate that vitamin E slowed down the process of oxidation of egg yolk fat. During storage, the extinction of TBA increased in all of the groups.