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Comparison of Yolk Fatty Acids in Market Available Black-bone Chicken Eggs and Ordinary Chicken Eggs
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Comparison of Yolk Fatty Acids in Market Available Black-bone Chicken Eggs and Ordinary Chicken Eggs
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Comparison of Yolk Fatty Acids in Market Available Black-bone Chicken Eggs and Ordinary Chicken Eggs
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Journal Article
Comparison of Yolk Fatty Acids in Market Available Black-bone Chicken Eggs and Ordinary Chicken Eggs
2019
Overview
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 black-bone 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.
