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- Title
Comparison of Yolk Fatty Acids in Market Available Black-bone Chicken Eggs and Ordinary Chicken Eggs.
- Authors
Suhu Duan; Liuan Li; Zaiqiang Li; Mengran Qin; Zhenzhen Fan; Keyan Zhang; Qian Wang; Zhongmou Zhang; Bailiang Yang
- Abstract
The paper compares and analyses the content of fatty acids in yolk of the commercially available ordinary chicken eggs and Brand A and Brand B black-bone chicken eggs, thus providing theoretical and practical references for selective consumption of chicken eggs. The results have shown that a total of 18 types of fatty acids are detected in 3 types of chicken egg yolk, including 6 types of saturated fatty acids (SFA), 12 types of unsaturated fatty acids (UFA), 6 types of monounsaturated fatty acids (MUFA), and 6 types of polyunsaturated fatty acids (PUFA). There are no significant differences in content of total fatty acid (FA), SFA, MUFA, PUFA, ω-6 PUFA, and ω-3 PUFA among the three types of eggs (P>0.05). The content of C14:1 fatty acid in yolk of Brand A black-bone chicken eggs is significantly higher than that in Brand B black-bone chicken eggs (P<0.05). The contents of C16:1 fatty acid in yolk of ordinary chicken eggs and Brand A black-bone chicken eggs are significantly higher than that in Brand B blackbone chicken eggs (P<0.05). The contents of linoleic acid, (C18:2n6c), α-linolenic acid (C18:3n3), and DHA (C22:6n3) in yolk in Brand A and Brand B black-bone chicken eggs are higher than that in ordinary chicken eggs but the difference is not significant (P>0.05). The ratio of ω-6 PUFA/ω-3 PUFA in yolk of Brand A black-bone chicken eggs is somewhat lower than that in the ordinary chicken eggs and the ratio of ω-6 PUFA/ω-3 PUFA in yolk of Brand B black-bone chicken eggs is significantly lower than that in the ordinary chicken eggs (P<0.05). The results have indicated that the nutritive value of fatty acid in black-bone chicken eggs is higher than that in ordinary chicken eggs from the perspective of assessing the ω-6 PUFA/ω-3 PUFA ratio.
- Subjects
EGGS; SATURATED fatty acids; FATTY acids; EGG yolk; MONOUNSATURATED fatty acids; UNSATURATED fatty acids; LINOLEIC acid
- Publication
Pakistan Journal of Zoology, 2019, Vol 51, Issue 6, p2107
- ISSN
0030-9923
- Publication type
Article
- DOI
10.17582/journal.pjz/2019.51.6.2107.2115