Comparative Analysis of Fatty Acid Composition of Yolk Lipids in Indigenous and Conventional Chicken Eggs
محورهای موضوعی : Camel
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
کلید واژه: Fatty Acids, indigenous hen, Lori egg, omega-3,
چکیده مقاله :
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.
مصرف کنندگان معمولاً تخم مرغهای تولیدی از مرغان بومی را به تخم مرغهای تولیدی نژادهای تجاری ترجیح میدهند. در پژوهش حاضر پروفیل اسیدهای چرب لیپیدهای زرده تخم مرغهای توده بومی (بومی ، تعداد 20 عدد) با تخم مرغهای تجاری (تجاری، تعداد 20 عدد) مقایسه شد. تخم مرغهای بومی و تجاری به ترتیب از مرغان بومی لری در شرایط روستایی و مزرعه تجاری مرغ تخمگذار تهیه شد. اسیدهای چرب تخم مرغها به وسیله دستگاه گاز کروماتوگرافی تعیین شد. وزن تخم مرغان بومی (7/47 گرم) به طور معنیداری کمتر از وزن تخم مرغان تجاری (6/59 گرم) بود. کل اسیدهای چرب در تخم مرغهای بومی و تجاری به ترتیب با 7/27 و6/28 گرم در 100 گرم زرده تفاوت معنیداری نداشت. تخم مرغهای بومی مقدار بیشتری اسید دکوزاهگزونیک (DHA, C22:6n3) ، اسید آلفا-لینولئیک (ALA, C18:3n3)، و اسید اولئیک (C18:1n9) و در مقابل مقدار کمتری اسید لینولئیک (C18:2n6) در مقایسه با تخم مرغهای تجاری داشت. تخم مرغ بومی دارای مقدار بیشتری اسیدهای چرب امگا-3 و اما دارای مقدار کمتری اسیدهای چرب امگا-6 نسبت به تخم مرغ تجاری بود. در نتیجه، نسبت اسیدهای چرب امگا-6 به امگا-3 در تخم مرغهای بومی (1/8) در مقایسه با تخم مرغهای تجاری (4/17) کمتر بود که میتواند نشان دهنده سالمتر بودن تخم مرغهای بومی نسبت به تخم مرغهای تجاری برای مصرف کنندگان باشد.
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