engleski

Fatty acid profile in lipids of table eggs available on Croatian market

This research investigates the fatty acid profile in yolks of conventional eggs and eggs enriched with n-3 PUFA produced on two farms (farm A and farm B). Eggs of calls M and class A were bought in a store on the same day and had equal expiry date. Fatty acid content in diets and in egg yolk lipids was determined by the Chrompack CP-9000 chromatograph equipped with flame ionization detector. Farm A produced eggs with higher content of MUFA and SFA and with lower content of n-6 PUFA than farm B (P<0.001). Yolks of eggs produced by farm B had higher content of physiologically more active DHA (P<0.001) than farm A that produced eggs with higher content of αLNA (P=0.003). In comparison to conventional eggs produced by both farms, it was determined that eggs enriched with n-3 PUFA had more favorable n- 6/n-3 PUFA ratio and higher content of total n- 3 PUFA. Eggs enriched with n-3 PUFA of both producers had significantly better FA profile than conventional eggs. For that reason, such eggs represent a significant contribution to supplies of consumers with quality food that has positive effects on human health.

eggs ; fatty acid profile ; n-3 PUFA ; n-6/n-3 PUFA ratio

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