Evaluation and Discrimination of Lipid Components and Iron and Zinc Levels in Chicken and Quail Eggs Available on the Polish Market

鹌鹑 亚油酸 多不饱和脂肪酸 食品科学 生物 繁殖 油酸 脂肪酸 动物科学 植物 生物化学 生态学
作者
Małgorzata Czerwonka,Agnieszka Białek,Dorota Skrajnowska,Barbara Bobrowska‐Korczak
出处
期刊:Foods [MDPI AG]
卷期号:13 (10): 1571-1571
标识
DOI:10.3390/foods13101571
摘要

All over the world, birds’ eggs are an important and valuable component of the human diet. This study aimed to compare the content of lipid components and their nutritional value as well as iron and zinc levels in chicken and quail eggs commonly available on the market. In egg lipids, unsaturated fatty acids were dominant, especially oleic acid, the content of which was about 40% of the total fatty acids (TFAs). Linoleic acid was the major polyunsaturated fatty acid. Compared to other products of animal origin, eggs were characterized by favorable values of lipid quality indices, especially the index of atherogenicity, thrombogenicity, and the hypocholesterolemic-to-hypercholesterolemic ratio. In the present study, no differences were found in the content of tested nutrients between eggs from different production methods (organic, free-range, barn, cages). Based on linear discriminant analysis, inter-breed differences were noticed. Cluster analysis showed that eggs enriched in n3 PUFAs (according to the producers’ declarations) differed from other groups of chicken eggs. However, in eggs from one producer only, the amount of EPA and DHA exceeds 80 mg per 100 g, entitling the use of the nutrition claim on the package. Quail eggs differed from chicken eggs in FA profile and cholesterol and iron levels.

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