Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Comparison of Lipid Components, Iron and Zinc Levels in Chicken and Quail Eggs Available on the Market

Version 1 : Received: 3 March 2021 / Approved: 4 March 2021 / Online: 4 March 2021 (14:02:38 CET)

How to cite: Czerwonka, M.; Białek, A.; Skrajnowska, D.; Bobrowska-Korczak, B. Comparison of Lipid Components, Iron and Zinc Levels in Chicken and Quail Eggs Available on the Market. Preprints 2021, 2021030161 (doi: 10.20944/preprints202103.0161.v1). Czerwonka, M.; Białek, A.; Skrajnowska, D.; Bobrowska-Korczak, B. Comparison of Lipid Components, Iron and Zinc Levels in Chicken and Quail Eggs Available on the Market. Preprints 2021, 2021030161 (doi: 10.20944/preprints202103.0161.v1).

Abstract

All over the world birds’ eggs are an important and valuable component of the human diet. The 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 acids were dominated, especially oleic acid, the content of which was about 40% of total fatty acids (TFA). Linoleic acid was the major polyunsaturated fatty acid. Compared to other products of animal origin, eggs were characterized by favourable values of lipid quality indices, especially index of atherogenicity, thrombogenicity and hypocholesterolemic to hypercholesterolemic ratio. In the present study, no differences in the content of tested nutrients between eggs from different production methods (organic, free-range, barn, cages), as well as inter-breed differences were noticed. Cluster analysis showed that eggs enriched in n3 PUFA (according to producers’ declaration) differ from other groups of chicken eggs. However, only in eggs from one producer, the amount of EPA and DHA exceed 80 mg per 100 g, entitling to use the nutrition claim on the package. Quail eggs differed from chicken eggs in FA profile; they also had much higher iron and cholesterol levels.

Subject Areas

chicken eggs; quail eggs; fatty acids; iron; zinc; cholesterol

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