engleski

Nutricines content in table eggs of Croatian producers

Considering their nutritional composition eggs represent an excellent source of nutricines. Because of their availability on the market and good price, they are often consumed both in the world and in our country. In this research, eggs of weight class L (63-73 g weight) produced at the farms of two domestic producers (A, B) were used. Eggs of both producers are available at shopping centres where they are stored at 4˚C. For nutricine analysis total of 20 eggs (10 from each producer) were used. The nutricines: lutein, vitamin E, selenium and omega-3 fatty acids were analyzed in eggs. Significant higher (P˂0.001) lutein content was found out in egg yolks of producer A (1.06 mg/100 g) compared to producer B (0.682 mg/100 g). There was no difference in content of vitamin A and selenium in egg yolks between producer A and B (8.57: 8.09 mg/100 g, P=0.129 ; 0.501 and 0.485 μg/g, P=0.635, respectively). The total content of SFA, MUFA, n-6 and n-3 PUFA and the n-6 PUFA/n-3 PUFA ratio in 100 g of the edible part of the egg was a little higher in eggs of producer A compared to producer B (P˃0.05). It is confirmed that the feeding of laying hens with feed mixtures that have increased content of nutricines may have an impact on a higher amount of nutricines in eggs. Such eggs may have a significant role in human nutrition aiming to fulfil the daily requirement of nutricines.

eggs ; lutein ; vitamin E ; selenium ; omega-3

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