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Nyberg, Jonatan, 2017. Analysis of fatty acids in egg yolks of various production systems. Second cycle, A2E. Uppsala: SLU, Department of Molecular Sciences

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Abstract

OBJECTIVES: The objective of this study was to compare fatty acid composition of different eggs. Seven kinds of eggs from three companies were taken, including organic, free range, enriched and “farmer” eggs.
RESULTS: In total 15 fatty acids were identified. The fatty acids with highest content found in the egg yolks were palmitic acid, steric acid, oleic acid and linoleic acid. The saturated fatty acid content was similar in all samples. Different amount of n-3 fatty acids were observed in the eggs. Uggelsta organic had highest do-cosahexaenoic acid content and Kronägg Guld Gula free range with added algae had low polyunsaturated fatty acids and low docosahexaenoic acid content.
CONCLUSION: Egg yolk from organic hens with access to outdoor exercise yards appears to have a higher DHA content but this result need to be confirmed by fur-ther research.

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MÅL: Målen med denna studie var att jämföra fettsyrasammansättningen av olika ägg. Sju typer av ägg från tre olika tillverkare valdes för studien, däribland ekologiska-, frigående-, berikade- och bondägg.
RESULTAT: Totalt identifierades 15 fettsyror. De högsta halterna av fettsyror som hittades i äggulorna var palmitinsyra, stearinsyra, oljesyra och linolsyra. Ande-len mättade fettsyror i innehållet var likartat i alla prover. Olika mängder fettsyror observerades i de olika äggen. Uggelsta ekologiska hade den högsta dokosa-hexaensyra -halten och Kronägg Guld Gula frigående berikade med alger hade låg fleromättade fettsyror- och dokosahexaensyra halt.
SLUTSATS: Äggula från ekologiska ägg från höns med tillgång till utanhusrast-gårdar ser ut att vara ha en högre DHA halt men detta resultat måste bekräftas av fortsatt forskning.

Main title:Analysis of fatty acids in egg yolks of various production systems
Authors:Nyberg, Jonatan
Supervisor:Pickova, Jana
Examiner:Dimberg, Lena
Series:Molecular Sciences
Volume/Sequential designation:2017:11
Year of Publication:2017
Level and depth descriptor:Second cycle, A2E
Student's programme affiliation:NY002 Agricultural Programme - Food Science 270 HEC
Department:(NL, NJ) > Department of Molecular Sciences
Keywords:egg, fatty acid, omega-3, egg enrichment, docosahexaenoic acid, omega-6/omega-3 ratio, organic, free range, DHA
URN:NBN:urn:nbn:se:slu:epsilon-s-8114
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-s-8114
Subjects:Food science and technology
Language:English
Deposited On:23 Oct 2017 08:44
Metadata Last Modified:23 Oct 2017 08:44

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