COMPARISON OF FATTY ACID COMPOSITION OF EGG YOLKS OBTAINED WHITE AND BROWN HENS FED IN THE SAME WAY METHOD
Mustafa Selcuk Alatas, Ozcan Baris Citil
Department of Animal Nutrition and Nutritional Disorders, Faculty of Veterinary Medicine, Selcuk University, 42075 Konya, Turkey
selcukalatas@gmail.com
In this study, fatty acid composition of egg yolk obtained from brown and white chickens fed by the same method was investigated by gas chromatography. Twenty two different fatty acid were determined in the egg. Palmitic acid was defined as the maximum saturated fatty acid. Linoleic acid, linolenic acid and arachidonic acid were with the highest amount as unsaturated fatty acids. In this study the ratio of n-3/n-6 of white eggs was higher than the one of brown egg. Egg yolk of white chickens regarding fatty acids may be valuable in human consumption.
Keywords: brown egg; white egg; fatty acid composition; gas chromatography
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