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A comparative study of fatty acid content in yolk of native eggs and ordinary eggs available in the market
Author(s)
Su-Hu Duan Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University,Tianjin 300384,China
Liu-An Li Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University,Tianjin 300384,China
Zai-Qiang Li Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University,Tianjin 300384,China
Meng-Ran Qin Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University,Tianjin 300384,China
Zhen-Zhen Fan Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University,Tianjin 300384,China
Qian Wang Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University,Tianjin 300384,China
Ke-Yan Zhang Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University,Tianjin 300384,China
Zhong-Mou Zhang Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University,Tianjin 300384,China
Bai-Liang Yang Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University,Tianjin 300384,China
Tian-Ming Jin Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University,Tianjin 300384,China
Abstract
In this test, gas chromatographic method was used to determine the fatty acid content of ordinary eggs and native eggs of brands A, B and C. The results indicate that: In the test samples, totally 7 types of SFA, 7 types of MUFA, and 8 types of PUFA were detected. Specifically, no significant difference was found in the content of C14:0~C18:0 (P>0.05). The content of C16:0 in the yolk of both native eggs and ordinary eggs was high; in the yolk of native eggs of the three brands, the content of C14:1 and C16:1 was both significantly higher than that of ordinary eggs (P<0.05); the content of C17:1 in yolk of native eggs of brand A was significantly higher than that of brand C native eggs (P<0.05); the content of C18: 2n6t and C20:2 in yolk of ordinary eggs and brand C eggs was significantly higher than that of brand A and B native eggs (P<0.05); the content of C18:2n6c in yolk of ordinary eggs was significantly higher than that of brands A and C native eggs (P<0.05); the content of C22:6n3 in yolk of ordinary eggs was significantly higher than that of brand A native eggs (P<0.05); there was no significant difference in ω-6/ω-3 PUFA ratio of yolk of ordinary eggs and native eggs of three brands (P>0.05). The study provides theoretical and practical reference for customers for selection of eggs.
Publication Details
Page(s) 1039-1044
DOI 10.17582/journal.pjz/20190910030916
Published Journal: Pakistan Journal of Zoology, Volume: 52, Issue: 3, Year: 2020
Keywords
fatty acid Native eggs Ordinary eggs Yolk Content comparison
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