Submit or Track your Manuscript LOG-IN

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

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

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

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

*  Corresponding author: anliuli2003@163.com

 

Fig. 1.

Comparison of total fatty acid content in egg yolk.

Fig. 2.

Comparison of saturated fatty acids in egg yolk.

Fig. 3.

 Comparison of unsaturated fatty acid content in egg yolk. *OCE, ABBCE, BBBCE respectively represent Ordinary chicken eggs, A brand black-bone chicken eggs, B brand black-bone chicken eggs. UFA, MUFA, PUFA, ω-6PUFA, ω-3PUFA respectively represent Unsaturated fatty acid, Monounsaturated fatty acid, Polyunsaturated fatty acid, ω-6 Polyunsaturated fatty acid, ω-3 Polyunsaturated fatty acid. Unmarked letters indicate no significant differences.

Fig. 4.

Comparison of ω-6 PUFA/ω-3 PUFA-ratio in egg yolk. ω-6PUFA, ω-3PUFA respectively represent ω-6 Polyunsaturated fatty acid, ω-3 Polyunsaturated fatty acid.

Xi

Pakistan Journal of Zoology

December

Vol. 51, Iss. 6, Pages 1999-2399

Featuring

Click here for more

Subscribe Today

Receive free updates on new articles, opportunities and benefits


Subscribe Unsubscribe