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Izvorni znanstveni članak
https://doi.org/10.5513/JCEA01/20.3.2488

Qualitative characteristics of fatty acid profile in fresh and boiled n-3 PUFA enriched eggs

Gordana Kralik ; Scientific Center of Excellence for Personalized Health Care, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Zlata Kralik   ORCID icon orcid.org/0000-0001-9056-9564 ; Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Manuela Grčević   ORCID icon orcid.org/0000-0002-5760-621X ; Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Danica Hanžek ; Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia

Puni tekst: engleski, pdf (258 KB) str. 802-808 preuzimanja: 152* citiraj
APA 6th Edition
Kralik, G., Kralik, Z., Grčević, M. i Hanžek, D. (2019). Qualitative characteristics of fatty acid profile in fresh and boiled n-3 PUFA enriched eggs. Journal of Central European Agriculture, 20 (3), 802-808. https://doi.org/10.5513/JCEA01/20.3.2488
MLA 8th Edition
Kralik, Gordana, et al. "Qualitative characteristics of fatty acid profile in fresh and boiled n-3 PUFA enriched eggs." Journal of Central European Agriculture, vol. 20, br. 3, 2019, str. 802-808. https://doi.org/10.5513/JCEA01/20.3.2488. Citirano 02.07.2020.
Chicago 17th Edition
Kralik, Gordana, Zlata Kralik, Manuela Grčević i Danica Hanžek. "Qualitative characteristics of fatty acid profile in fresh and boiled n-3 PUFA enriched eggs." Journal of Central European Agriculture 20, br. 3 (2019): 802-808. https://doi.org/10.5513/JCEA01/20.3.2488
Harvard
Kralik, G., et al. (2019). 'Qualitative characteristics of fatty acid profile in fresh and boiled n-3 PUFA enriched eggs', Journal of Central European Agriculture, 20(3), str. 802-808. https://doi.org/10.5513/JCEA01/20.3.2488
Vancouver
Kralik G, Kralik Z, Grčević M, Hanžek D. Qualitative characteristics of fatty acid profile in fresh and boiled n-3 PUFA enriched eggs. Journal of Central European Agriculture [Internet]. 2019 [pristupljeno 02.07.2020.];20(3):802-808. https://doi.org/10.5513/JCEA01/20.3.2488
IEEE
G. Kralik, Z. Kralik, M. Grčević i D. Hanžek, "Qualitative characteristics of fatty acid profile in fresh and boiled n-3 PUFA enriched eggs", Journal of Central European Agriculture, vol.20, br. 3, str. 802-808, 2019. [Online]. https://doi.org/10.5513/JCEA01/20.3.2488

Sažetak
Eggs are a foodstuff of animal origin that are widely consumed by human population. Quality of eggs depends on many factors, such as laying hens’ feed composition. Modification of laying hens’ diet by supplementing different fat sources affects the fatty acid profile in egg yolks. This paper presents the comparison of the fatty acid profile (FA) in fresh and boiled n-3 PUFA eggs. There is the question asked if the values referring to daily consumption of specific fatty acids in fresh eggs are credible. The portion of fatty acids in omega-3 fresh eggs is the following: SFA 30.76%, MUFA 41.97%, n-6 PUFA 22.24%, n-3 PUFA 4.96%, and the n-6/n-3 PUFA ratio is 4.51. Comparison of FA profile in fresh and thermally processed n-3 PUFA eggs (boiled for 10 min. at 95 °C) shows that there are differences in the content of specific FAs, but they are not statistically significant (P>0.05), except for myristoleic fatty acid (P<0.05). There results justify the presentation of fatty acids profile in eggs on the basis of fresh eggs analysis results, as there are no differences in the fatty acid profile between fresh and cooked eggs, which was also shown by some other authors.

Ključne riječi
boiled eggs; fatty acid profile; fresh eggs; n-3 PUFA

Hrčak ID: 225143

URI
https://hrcak.srce.hr/225143

[hrvatski]

Posjeta: 235 *