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Fatty acid composition of yolk of nine poultry species kept in their natural environment

Esad S. Polat
Selcuk University, Faculty of Veterinary Medicine, Department of Animal Nutrition and Nutritional Disorders, Konya 42250 Turkey
Abstract :
Fatty acid (FA) composition of eggs from nine poultry species was determined chromatographically.
Twenty six FAs were determined in the lipid composition of eggs. Monounsaturated fatty acids
(MUFA) were found in higher amounts than saturated fatty acids (SFA) and polyunsaturated fatty
acids (PUFA) in egg yolks. Oleic acid (C18:1 n9) was the major MUFA in egg yolk and, palmitic
acid (C16:0) was the major SFA in nine of all different originated eggs. Linoleic acid (C18:2 n6),
arachidonic acid (C20:4 n6) and linolenic acid (C18:3 n3), reached the highest levels among the
PUFAs. SFA/PUFA ratios were found to be 0.97, 2.51, 2.20, 1.46, 1.67, 1.40, 1.96, 1.27, and 1.34
in chicken, goose, duck, turkey, peacock, guinea fowl, pheasant, quail and partridge, respectively.
Eggs of all nine species were found valuable for human consumption as fatty acids source, but the
chicken’s egg occured to be the most beneficial to human health according to its highest omega 6
fatty acid (29.8%), highest PUFA / MUFA ratio (0.80) and lowest of SFA / PUFA ratio (0.97).
Keywords :
gg / fatty acid composition / poultry

Date Deposited : 02 Apr 2015 10:16

Last Modified : 02 Apr 2015 10:16

Official URL:

Volume 31, Number 4, - 2013

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