Comparative Analysis of Fatty Acid Composition of Yolk Lipids in Indigenous and Conventional Chicken Eggs
الموضوعات :
1 - Department of Animal Science, Faculty of Agricultural Science, Lorestan University, Khoramabad, Iran
2 - Department of Veterinary Science, Faculty of Veterinary Medicine, Lorestan University, Khoramabad, Iran
الکلمات المفتاحية: Fatty Acids, indigenous hen, Lori egg, omega-3,
ملخص المقالة :
Eggs of the indigenous laying hens are preferred by consumers to those obtained from commercial breeds. The present study aimed to compare the fatty acid (FA) composition of yolk lipids of indigenous eggs (Indigenous; n = 20) and conventional eggs (Conventional; n = 20). Indigenous and conventional eggs were collected from Lori layer hens reared under free-range condition and an commercial farm respectively. The FA composition of yolk lipids in indigenous and conventional eggs was determined by gas chromatography. Lori eggs (48.7 g) were significantly lighter than conventional eggs (59.6 g). Total fatty acid content (g/100 g fresh yolk) was similar in Lori and conventional egg yolk with 27.7 and 28.6 respectively. Lori eggs had significantly higher docosahexaenoic (DHA, C22:6n3), α-linoleic (ALA, C18:3n3) and oleic acid (C18:1n9cis) levels and lower linoleic (C18:2n6cis) levels than conventional eggs. Lori eggs had significantly higher content of n-3 and lower content of n-6 FA than the conventional eggs. In conclusion, the n-6/n-3 ratio in Lori eggs (8.1) was significantly lower than that in conventional eggs (17.4) proposing that indigenous eggs may be healthier for the consumers than the conventional eggs.
Adkins Y. and Kelley D.S. (2010). Mechanisms underlying the cardioprotective effects of omega-3 polyunsaturated fatty acids. J. Nutr. Biochem. 21, 781-792.
Baum S.J., Kris-Etherton P.M., Willett W.C., Lichtenstein A.H., Rudel L.L., Maki K.C., Whelan J., Ramsden C.E. and Block R.C. (2012). Fatty acids in cardiovascular health and disease: a comprehensive update. J. Clin. Lipidol. 6, 216-234.
Beynen A.C. (2004). Fatty acid composition of eggs produced by hens fed diets containing groundnut, soya bean or linseed. NJAS-Wagen. J. Life Sci. 52, 3-10.
Bourre J.M. (2004). Roles of unsaturated fatty acids (especially omega-3 fatty acids) in the brain at various ages and during ageing. J. Nutr. Health Aging. 8, 163-174.
Cherian G., Holsonbake T.B. and Goeger M.P. (2002). Fatty acid composition and egg components of specialty eggs. Poult. Sci. 81, 30-33.
Clapham W.M., Foster J.G., Neel J.P.S. and Fedders J.M. (2005). Fatty acid composition of traditional and novel forages. J. Agric. Food Chem. 53, 10068-10073.
Hansen R.P., and Czochanska Z. (1975). The fatty acid composition of the lipids of earthworms. J. Sci. Food Agric. 26, 961-971.
Hidalgo A., Rossi M., Clerici F. and Ratti S. (2008). A market study on the quality characteristics of eggs from different housing systems. Food Chem. 106, 1031-1038.
Hughes B.O., Dun P. and McCorquodale C.C. (1985). Shell strength of eggs from medium-bodied hybrid hens housed in cages or on range in outside pens. Br. Poult. Sci. 26, 129-136.
Karsten H.D., Patterson P.H., Stout R. and Crews G. (2010). Vitamins A, E and fatty acid composition of the eggs of caged hens and pastured hens. Renew. Agric. Food Syst. 25, 45-54.
Kouba M. and Mourot J. (2011). A review of nutritional effects on fat composition of animal products with special emphasis on n-3 polyunsaturated fatty acids. Biochimie. 93, 13-17.
Lopez-Bote C.J., Sanz Arias R., Rey A.I., Castano A., Isabel B. and Thos J. (1998). Effect of free-range feeding on n-3 fatty acid and α-tocopherol content and oxidative stability of eggs. Anim. Feed Sci. Technol. 72(1), 33-40.
Milinsk M.C., Murakami A.E., Gomes S.T.M., Matsushita M. and de Souza N.E. (2003). Fatty acid profile of eggs yolk lipids from hens fed diets rich in n-3 fatty acids. Food Chem. 83(2), 287-292.
Millet S., De Ceulaer K., Van Paemel M., Raes K., De Smet S. and Janssens G.P. (2006). Lipid profile in eggs of Araucana hens compared with Lohmann Selected Leghorn and ISA Brown hens given diets with different fat sources. Br. Poult. Sci. 47(3), 294-300.
Mwalusanya N.A., Katule A.M., Mutayoba S.K., Mtambo M.M.A., Olsen J.E. and Minga U.M. (2002). Productivity of local chickens under village management conditions. Trop. Anim. Health Prod. 34, 405-416.
Raksakantong P., Meeso N., Kubola J. and Siriamornpun S. (2010). Fatty acids and proximate composition of eight Thai edible terricolous insects. Food Res. Int. 43, 350-355.
Rizzi C., Marangon A. and Chiericato G.M. (2007). Effect of genotype on slaughtering performance and meat physical and sensory characteristics of organic laying hens. Poult. Sci. 86, 128-135.
Samman S., Kung F.P., Carter L.M., Foster M.J., Ahmad Z.I., Phuyal J.L. and Petocz P. (2009). Fatty acid composition of certified organic, conventional and omega-3 eggs. Food Chem. 116, 911-914.
SAS Institute. (2001). SAS®/STAT Software, Release 8.2. SAS Institute, Inc., Cary, NC. USA.
Scheideler S.E., Jaroni D. and Froning G. (1998). Strain and age effects on egg composition from hens fed diets rich in n-3 fatty acids. Poult. Sci. 77, 192-196.
Shariatmadari F. (2000). Poultry production and the industry in Iran. World's Poult. Sci. J. 56, 55-65.
Simčič M., Stibilj V. and Holcman A. (2011). Fatty acid composition of eggs produced by the Slovenian autochthonous Styrian hen. Food Chem. 125, 873-877.
Simopoulos A.P. (2008). The importance of the omega-6 / omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Exp. Biol. Med. 233, 674-688.
Sukhija P.S. and Palmquist D.L. (1988). Rapid method for determination of total fatty acid content and composition of feedstuffs and feces. J. Agric. Food Chem. 36(6), 1202-1206.
Vali N. (2008). Indigenous chicken production in Iran: a review. Pakistan J. Biol. Sci. 11, 2525-2531.
