Comparison of Yolk Fatty Acids in Market Available Black-bone Chicken Eggs and Ordinary Chicken Eggs

Duan, Suhu; Li, Liuan; Li, Zaiqiang; Qin, Mengran; Fan, Zhenzhen; Zhang, Keyan; Wang, Qian; Zhang, Zhongmou; Yang, Bailiang

doi:10.17582/journal.pjz/2019.51.6.2107.2115

Cited by 4 publications

(2 citation statements)

References 14 publications

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“…Discrepancies in the deposition of DHA and EPA across different poultry species, such as chicken, duck, turkey, and geese, are well-established, regardless of diet or feed variations. Chicken egg yolk, for instance, contains a higher DHA content compared to other poultry species [73]. Additionally, the FA profile can be altered by dietary factors [14].…”

Section: Discussionmentioning

confidence: 99%

Yolk Fatty Acid Profile and Amino Acid Composition in Eggs from Hens Supplemented with ß-Hydroxy-ß-Methylbutyrate

Dajnowska,

Tomaszewska,

Świątkiewicz

et al. 2023

Foods

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In recent years, a supplementation of livestock animals, including poultry, with β-Hydroxy-β-methylbutyrate (HMB) has gained attention for its effects on protein and fat metabolism. This study investigates the effects of HMB in the laying hen diet on egg quality, focusing on amino acid and fatty acid composition. Laying hens were supplemented with 0.02% HMB, with performance parameters and egg components analyzed. HMB supplementation led to increased albumen weight, influencing egg weight while also reducing feed intake per egg without affecting laying rate, yolk indices, fat, or cholesterol content. Notably, the study revealed significant changes in egg amino acid and fatty acid profiles due to HMB supplementation. Various amino acids, including glycine, serine, and isoleucine, were altered in the yolk, impacting nutritional value and potential health benefits. Regarding fatty acids, the study observed changes in both saturated as well as n-6 and n-3 fatty acids, affecting the overall lipid profile of egg yolks. However, the shifts in fatty acid composition could have implications for cardiovascular health due to altered ratios of n-6/n-3 fatty acids. Further research is required to comprehensively understand the implications of these findings for consumer-oriented egg quality and health benefits.

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Section: Discussionmentioning

confidence: 99%

Yolk Fatty Acid Profile and Amino Acid Composition in Eggs from Hens Supplemented with ß-Hydroxy-ß-Methylbutyrate

Dajnowska,

Tomaszewska,

Świątkiewicz

et al. 2023

Foods

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“…Fatty acids are classified into saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA) by the unsaturation degree of the carbon chain (Duan et al, 2019). Specifically, MUFA has functions including anti-inflammation, prevention and delay of type-2 diabetes, and inhibition of atherosis; PUFA has functions including anti-inflammation, anti-cancer, promotion of growth and development and protection of heart and cerebral vessels (Diep et al, 2000;Wai et al, 2015;Manni et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

A Comparative Study of Fatty Acid Content in Yolk of Native Eggs and Ordinary Eggs Available in the Market

Duan¹,

Li²,

Li³

et al. 2020

PJZ

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In this test, gas chromatographic method was used to determine the fatty acid content of ordinary eggs and native eggs of brands A, B and C. The results indicate that: In the test samples, totally 7 types of SFA, 7 types of MUFA, and 8 types of PUFA were detected. Specifically, no significant difference was found in the content of C14:0~C18:0 (P>0.05). The content of C16:0 in the yolk of both native eggs and ordinary eggs was high; in the yolk of native eggs of the three brands, the content of C14:1 and C16:1 was both significantly higher than that of ordinary eggs (P<0.05); the content of C17:1 in yolk of native eggs of brand A was significantly higher than that of brand C native eggs (P<0.05); the content of C18: 2n6t and C20:2 in yolk of ordinary eggs and brand C eggs was significantly higher than that of brand A and B native eggs (P<0.05); the content of C18:2n6c in yolk of ordinary eggs was significantly higher than that of brands A and C native eggs (P<0.05); the content of C22:6n3 in yolk of ordinary eggs was significantly higher than that of brand A native eggs (P<0.05); there was no significant difference in ω-6/ω-3 PUFA ratio of yolk of ordinary eggs and native eggs of three brands (P>0.05). The study provides theoretical and practical reference for customers for selection of eggs.

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More than a simple egg: Underlying mechanisms of cold tolerance in avian embryos

Ahmad

2023

Avian Research

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Comparison of Yolk Fatty Acids in Market Available Black-bone Chicken Eggs and Ordinary Chicken Eggs

Cited by 4 publications

References 14 publications

Yolk Fatty Acid Profile and Amino Acid Composition in Eggs from Hens Supplemented with ß-Hydroxy-ß-Methylbutyrate

Yolk Fatty Acid Profile and Amino Acid Composition in Eggs from Hens Supplemented with ß-Hydroxy-ß-Methylbutyrate

A Comparative Study of Fatty Acid Content in Yolk of Native Eggs and Ordinary Eggs Available in the Market

More than a simple egg: Underlying mechanisms of cold tolerance in avian embryos

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