Comparison of Yolk Fatty Acids in Market Available Black-bone Chicken Eggs and Ordinary Chicken Eggs
Comparison of Yolk Fatty Acids in Market Available Black-bone Chicken Eggs and Ordinary Chicken Eggs
Suhu Duan, Liuan Li*, Zaiqiang Li, Mengran Qin, Zhenzhen Fan, Keyan Zhang, Qian Wang, Zhongmou Zhang, Bailiang Yang
Fig. 1.
Comparison of total fatty acid content in egg yolk.
Fig. 2.
Comparison of saturated fatty acids in egg yolk.
Fig. 3.
Comparison of unsaturated fatty acid content in egg yolk. *OCE, ABBCE, BBBCE respectively represent Ordinary chicken eggs, A brand black-bone chicken eggs, B brand black-bone chicken eggs. UFA, MUFA, PUFA, ω-6PUFA, ω-3PUFA respectively represent Unsaturated fatty acid, Monounsaturated fatty acid, Polyunsaturated fatty acid, ω-6 Polyunsaturated fatty acid, ω-3 Polyunsaturated fatty acid. Unmarked letters indicate no significant differences.
Fig. 4.
Comparison of ω-6 PUFA/ω-3 PUFA-ratio in egg yolk. ω-6PUFA, ω-3PUFA respectively represent ω-6 Polyunsaturated fatty acid, ω-3 Polyunsaturated fatty acid.
December 2019
Vol. 51, Iss. 6, Pages 1999-2399
