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

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

Su-Hu Duan, Liu-An Li*, Zai-Qiang Li, Meng-Ran Qin, Zhen-Zhen Fan, Qian Wang, Ke-Yan Zhang, Zhong-Mou Zhang, Bai-Liang Yang and Tian-Ming Jin

Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University, Tianjin 300384, China

*      Corresponding author: anliuli2003@163.com

 

Fig. 1.

Fatty acids contents of yolk of native eggs and ordinary eggs. Note: The lowercase letters represent the significant differences among different groups (P <0.05). The same applies below.

Fig. 2.

The ω-6 / ω-3 PUFA ratio of yolk of ordinary eggs and native eggs of three brands.

Pakistan Journal of Zoology

June

Vol. 52, Iss. 3, Pages 825-1224

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