Table 1.
Fatty acid analysis of commercial eggs from different outlets.
| Fatty acid | Outlet 1 | Outlet 2 |
|---|---|---|
| SFA-Myristate | 00.07 ± 0.04 | 00.11 ± 0.01 |
| SFA-Palmitate | 32.50 ± 0.06 | 32.40 ± 0.25 |
| SFA-Stearate | 12.71 ± 0.05 | 13.07 ± 0.37 |
| Oleate | 40.87 ± 0.86 | 39.50 ± 0.55 |
| Linoleic acid | 11.37 ± 0.59 | 12.33 ± 0.39 |
| Gammalinoleic acid | 00.10 ± 0.00 | 00.10 ± 0.00 |
| Alpha-linolenic acid | 00.23 ± 0.03 | 00.23 ± 0.03 |
| Arachidonic acid | 01.80 ± 0.20 | 01.87 ± 0.17 |
| Eicosapentaenoic acid | 00.00 ± 0.00 | 00.00 ± 0.00 |
| Docosahexaenoic acid | 00.22 ± 0.02 | 00.22 ± 0.02 |
| Total saturated fatty acid (SFA) | 45.28 ± 0.10 | 45.57 ± 0.14 |
| MUFA | 40.86 ± 0.86 | 39.50 ± 0.55 |
| n-6 PUFA | 13.26 ± 0.73 | 14.30 ± 0.43 |
| n-3 PUFA | 00.45 ± 0.03 | 00.45 ± 0.03 |
| Total PUFA | 13.71 ± 0.75 | 14.75 ± 0.41 |
| PUFA:Sat | 00.30 ± 0.02 | 00.32 ± 0.01 |
| MUFA:Sat | 00.90 ± 0.02 | 00.87 ± 0.02 |
| n6:n3 | 29.58 ± 1.45 | 32.17 ± 3.03 |
There was very little difference in the concentration of fatty acids in the commercial eggs from different outlets.