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Fatty Acid Profiles and Physical Qualities of Different Varieties of Chicken and Duck Eggs

Mihir Sarma Naba Nahardeka Rafiqul Islam Mridul Kumar Borah Pankaj Deka Joga Dev Mahanta
Vol 7(5), 105-111
DOI- http://dx.doi.org/10.5455/ijlr.20170415115028

The fatty acid profile and physical quality were assessed for the eggs of six varieties of chicken and duck viz. Desi, Kamrupa, Vanaraja, Pati, Nageswari, and Chara-Chemballi collected from various places of Kamrup district of Assam. After collection, the eggs were sent to Veterinary College and Research Institute, Namakkal for estimation of various fatty acid contents of the eggs. The per cent of total saturated fatty acid (SFA), mono unsaturated fatty acid (MUFA) and poly unsaturated fatty acid (PUFA) content ranged from 45.49 to 49.21, 31.30 to 45.00 and 7.89 to 19.19 respectively in different varieties of poultry. MUFA content was highest in Chara-Chemballi duck followed by Nageswari duck and lowest in Kamrupa chicken. On the contrary, PUFA content was highest in Kamrupa chicken followed by Vanaraja and lowest in Chara-Chemballi duck. Among all SFAs, Palmitic acid (C16:0) content was the highest in all species. Oleic acid (C18:1) and Linoleic acid (C18:2) were the major MUFA and PUFA respectively in all the varieties. Eggs of Vanaraja chicken contained highest Linoleic acid (C18:2). Higher levels of Linolenic acid (C18:3), Ecosapentaenoic acid (C20:5) and Docosahexaenoic acid (C22:6) were found in Kamrupa chicken eggs. The most favourable omega-6: omega-3 PUFA ratio in Desi chicken eggs indicated its superiority over other eggs in reducing cardiovascular risks.

Keywords : Fatty Acid SFA MUFA PUFA Chicken Duck Eggs Haugh Unit

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