A Comparative Study of Fatty Acid Content in Yolk of Native Eggs and Ordinary Eggs Available in the Market
A Comparative Study of Fatty Acid Content in Yolk of Native Eggs and Ordinary Eggs Available in the Market
Su-Hu Duan, Liu-An Li*, Zai-Qiang Li, Meng-Ran Qin, Zhen-Zhen Fan, Qian Wang, Ke-Yan Zhang, Zhong-Mou Zhang, Bai-Liang Yang and Tian-Ming Jin
Fig. 1.
Fatty acids contents of yolk of native eggs and ordinary eggs. Note: The lowercase letters represent the significant differences among different groups (P <0.05). The same applies below.
Fig. 2.
The ω-6 / ω-3 PUFA ratio of yolk of ordinary eggs and native eggs of three brands.
June 2020
Vol. 52, Iss. 3, Pages 825-1224
