Fatty acid composition of yolk of nine poultry species kept in their natural environment
Fatty acid (FA) composition of eggs from nine poultry species was determined chromatographically.Twenty six FAs were determined in the lipid composition of eggs. Monounsaturated fatty acids (MUFA) were found in higher amounts than saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) in egg yolks. Oleic acid (C18:1 n9) was the major MUFA in egg yolk and, palmitic acid (C16:0) was the major SFA in nine of all different originated eggs. Linoleic acid (C18:2 n6),arachidonic acid (C20:4 n6) and linolenic acid (C18:3 n3), reached the highest levels among the PUFAs. SFA/PUFA ratios were found to be 0.97, 2.51, 2.20, 1.46, 1.67, 1.40, 1.96, 1.27, and 1.34 in chicken, goose, duck, turkey, peacock, guinea fowl, pheasant, quail and partridge, respectively.Eggs of all nine species were found valuable for human consumption as fatty acids source, but the chicken’s egg occured to be the most beneficial to human health according to its highest omega 6 fatty acid (29.8%), highest PUFA / MUFA ratio (0.80) and lowest of SFA / PUFA ratio (0.97).
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