Fatty acid composition and egg components of specialty eggs

• Published in: Poultry science 2002-01, Vol.81 (1), p.30-33
• Main Authors: Cherian, G, Holsonbake, T B, Goeger, M P
• Format: Article
• Language: English
• Subjects: Animal Feed; Animal Husbandry - methods; Animals; Chickens; Chromatography, Gas - methods; Chromatography, Gas - veterinary; Egg Shell - chemistry; Egg White - analysis; Egg Yolk - chemistry; Eggs - analysis; Fatty Acids - analysis
• ISSN: 0032-5791
• DOI: 10.1093/ps/81.1.30

Egg components, total fat, and fatty acid content of specialty eggs were compared. One dozen eggs were collected and analyzed from each of five different brands from hens fed a diet free of animal fat (SP1), certified organic free-range brown eggs (SP2), uncaged unmedicated brown eggs (SP3), cage-free vegetarian diet brown eggs (SP4), or naturally nested uncaged (SP5). Regular white-shelled eggs were the control. A significant (P < 0.05) difference was observed in the egg components and fatty acid content in different brands. The percentage of yolk was lower (P < 0.05) in SP2 and SP4 with a concomitant increase (P < 0.05) in the percentage of white. The percentage of shell was lower (P < 0.05) in SP4 and SP5. The total edible portion was greater in SP4 and SP5. The yolk:white ratio was greater (P < 0.05) in SP3. The total lipid content was lower in SP4 eggs. The content of palmitic (C16:0), stearic (C18:0), and total saturated fatty acids were lower (P < 0.05) in SP1. No difference was observed in the content of palmitoleic (C16:1), oleic (C18:1), or total monounsaturated fatty acids. The content of n-3 fatty acids in SP2, SP4, and SP5 were similar to control eggs. The ratio of total n-6:n-3 polyunsaturated fatty acids ranged from 39.2 for SP5 to 11.5 for SP1 (P < 0.05). No difference was observed in the total polyunsaturated fatty acid content of eggs (P > 0.05).