Characterization and Comparison of Lipid Profiles of Selected Chicken Eggs Based on Lipidomics Approach

Abstract

IntroductionChicken eggs are a favorite food and the major consumed eggs worldwide 1) . They contain numerous nutritional components, such as proteins, lipids, minerals, amino acids, and vitamins 1) . Currently, many studies have confirmed that the nutrient profiles of eggs could be modified by different hen breeds 2) , feeds 3) , and husbandry systems (free range or indoor) 2) . In China s market, there are various types of chicken eggs available with different origins, quality and also retail prices. For instance, Yunan Nixi chicken eggs, being an unique eggs in the Yunnan area with the chicken name derived from that of the Nixi Township in Shangri-La, are usually sold at a 5-fold higher price than the ordinary eggs. In addition, silky fowl s eggs are another high priced chicken eggs in China have a long eating history and have been credited with famous medicinal and health-promoting properties 4) . Determine the detailed nutritional characteristics of different chicken eggs will provide references for the evaluation of quality and commercial value of the eggs.Lipids are one of the most important nutrients of chicken eggs that are present in egg yolk (65％ dry weight percentage) and include approximately 62％ triacylglycerol (TG) , 33％ phospholipid (PL) , and less than 5％ cholesterol 5) .