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Qualitative characteristics of fatty acid profile in fresh and boiled n-3 PUFA enriched eggs

Eggs are a foodstuff of animal origin that are widely consumed by human population. Quality of eggs depends on many factors, such as laying hens’ feed composition. Modification of laying hens’ diet by supplementing different fat sources affects the fatty acid profile in egg yolks. This paper presents the comparison of the fatty acid profile (FA) in fresh and boiled n-3 PUFA eggs. There is the question asked if the values referring to daily consumption of specific fatty acids in fresh eggs are credible. The portion of fatty acids in omega-3 fresh eggs is the following: SFA 30.76%, MUFA 41.97%, n-6 PUFA 22.24%, n-3 PUFA 4.96%, and the n-6/n-3 PUFA ratio is 4.51. Comparison of FA profile in fresh and thermally processed n-3 PUFA eggs (boiled for 10 min. at 95 0C) shows that there are differences in the content of specific FAs, but they are not statistically significant (P>0.05), except for myristoleic fatty acid (P<0.05). There results justify the presentation of fatty acids profile in eggs on the basis of fresh eggs analysis results, as there are no differences in the fatty acid profile between fresh and cooked eggs, which was also shown by some other authors.

boiled eggs, fatty acid profile, fresh eggs, n-3 PUFA

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