Analysis of fatty acids in egg yolks of various production systems
OBJECTIVES: The objective of this study was to compare fatty acid composition of different eggs. Seven kinds of eggs from three companies were taken, including organic, free range, enriched and “farmer” eggs. RESULTS: In total 15 fatty acids were identified. The fatty acids with highest content fo...
| Autor principal: | |
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| Formato: | H2 |
| Lenguaje: | Inglés sueco |
| Publicado: |
SLU/Department of Molecular Sciences
2017
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| Materias: |
| _version_ | 1855572129712439296 |
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| author | Nyberg, Jonatan |
| author_browse | Nyberg, Jonatan |
| author_facet | Nyberg, Jonatan |
| author_sort | Nyberg, Jonatan |
| collection | Epsilon Archive for Student Projects |
| description | OBJECTIVES: The objective of this study was to compare fatty acid composition of different eggs. Seven kinds of eggs from three companies were taken, including organic, free range, enriched and “farmer” eggs.
RESULTS: In total 15 fatty acids were identified. The fatty acids with highest content found in the egg yolks were palmitic acid, steric acid, oleic acid and linoleic acid. The saturated fatty acid content was similar in all samples. Different amount of n-3 fatty acids were observed in the eggs. Uggelsta organic had highest do-cosahexaenoic acid content and Kronägg Guld Gula free range with added algae had low polyunsaturated fatty acids and low docosahexaenoic acid content.
CONCLUSION: Egg yolk from organic hens with access to outdoor exercise yards appears to have a higher DHA content but this result need to be confirmed by fur-ther research. |
| format | H2 |
| id | RepoSLU12781 |
| institution | Swedish University of Agricultural Sciences |
| language | Inglés swe |
| publishDate | 2017 |
| publishDateSort | 2017 |
| publisher | SLU/Department of Molecular Sciences |
| publisherStr | SLU/Department of Molecular Sciences |
| record_format | eprints |
| spelling | RepoSLU127812017-10-23T08:44:45Z Analysis of fatty acids in egg yolks of various production systems Analys av fettsyror i äggulor från olika produktionssystem Nyberg, Jonatan egg fatty acid omega-3 egg enrichment docosahexaenoic acid omega-6/omega-3 ratio organic free range DHA OBJECTIVES: The objective of this study was to compare fatty acid composition of different eggs. Seven kinds of eggs from three companies were taken, including organic, free range, enriched and “farmer” eggs. RESULTS: In total 15 fatty acids were identified. The fatty acids with highest content found in the egg yolks were palmitic acid, steric acid, oleic acid and linoleic acid. The saturated fatty acid content was similar in all samples. Different amount of n-3 fatty acids were observed in the eggs. Uggelsta organic had highest do-cosahexaenoic acid content and Kronägg Guld Gula free range with added algae had low polyunsaturated fatty acids and low docosahexaenoic acid content. CONCLUSION: Egg yolk from organic hens with access to outdoor exercise yards appears to have a higher DHA content but this result need to be confirmed by fur-ther research. MÅL: Målen med denna studie var att jämföra fettsyrasammansättningen av olika ägg. Sju typer av ägg från tre olika tillverkare valdes för studien, däribland ekologiska-, frigående-, berikade- och bondägg. RESULTAT: Totalt identifierades 15 fettsyror. De högsta halterna av fettsyror som hittades i äggulorna var palmitinsyra, stearinsyra, oljesyra och linolsyra. Ande-len mättade fettsyror i innehållet var likartat i alla prover. Olika mängder fettsyror observerades i de olika äggen. Uggelsta ekologiska hade den högsta dokosa-hexaensyra -halten och Kronägg Guld Gula frigående berikade med alger hade låg fleromättade fettsyror- och dokosahexaensyra halt. SLUTSATS: Äggula från ekologiska ägg från höns med tillgång till utanhusrast-gårdar ser ut att vara ha en högre DHA halt men detta resultat måste bekräftas av fortsatt forskning. SLU/Department of Molecular Sciences 2017 H2 eng swe https://stud.epsilon.slu.se/12781/ |
| spellingShingle | egg fatty acid omega-3 egg enrichment docosahexaenoic acid omega-6/omega-3 ratio organic free range DHA Nyberg, Jonatan Analysis of fatty acids in egg yolks of various production systems |
| title | Analysis of fatty acids in egg yolks of various production systems |
| title_full | Analysis of fatty acids in egg yolks of various production systems |
| title_fullStr | Analysis of fatty acids in egg yolks of various production systems |
| title_full_unstemmed | Analysis of fatty acids in egg yolks of various production systems |
| title_short | Analysis of fatty acids in egg yolks of various production systems |
| title_sort | analysis of fatty acids in egg yolks of various production systems |
| topic | egg fatty acid omega-3 egg enrichment docosahexaenoic acid omega-6/omega-3 ratio organic free range DHA |