prikaz prve stranice dokumenta Qualitative characteristics of fatty acid profile in fresh and boiled n-3 PUFA enriched eggs
  Download
PDF 258.32 KB
Scientific paper - Original scientific paper
Qualitative characteristics of fatty acid profile in fresh and boiled n-3 PUFA enriched eggs
Journal of Central European Agriculture, 20 (2019), 3; 802-808. https://doi.org/10.5513/JCEA01/20.3.2488
Kralik, Gordana; Kralik, Zlata; Grčević, Manuela; Hanžek, Danica

Cite this document

Kralik, G., Kralik, Z., Grčević, M. & 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. doi: 10.5513/JCEA01/20.3.2488

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, no. 3, 2019, pp. 802-808. https://doi.org/10.5513/JCEA01/20.3.2488

Kralik, Gordana, Zlata Kralik, Manuela Grčević and Danica Hanžek. "Qualitative characteristics of fatty acid profile in fresh and boiled n-3 PUFA enriched eggs." Journal of Central European Agriculture 20, no. 3 (2019): 802-808. https://doi.org/10.5513/JCEA01/20.3.2488

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), pp. 802-808. doi: 10.5513/JCEA01/20.3.2488

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 September 10 [cited 2024 November 03];20(3):802-808. doi: 10.5513/JCEA01/20.3.2488

G. Kralik, Z. Kralik, M. Grčević and D. Hanžek, "Qualitative characteristics of fatty acid profile in fresh and boiled n-3 PUFA enriched eggs", Journal of Central European Agriculture, vol. 20, no. 3, pp. 802-808, September 2019. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:151:563186. [Accessed: 03 November 2024]

Please login to the repository to save this object to your list.
Metadata
Title (english)Qualitative characteristics of fatty acid profile in fresh and boiled n-3 PUFA enriched eggs
AuthorGordana Kralik
AuthorZlata Kralik
AuthorManuela Grčević https://orcid.org/0000-0002-5760-621X
AuthorDanica Hanžek
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Animal Production and Biotechnology)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Production and Processing of Animal Products
Abstract (english)
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.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - domestic
Publication versionPublished version
Journal titleJournal of Central European Agriculture
Numberingvol. 20, no. 3, pp. 802-808
e-ISSN1332-9049
DOIhttps://doi.org/10.5513/JCEA01/20.3.2488
URN:NBNurn:nbn:hr:151:563186
Publication2019-09-10
Document URLhttps://hrcak.srce.hr/225143
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-05-29 11:09:14