Table 4.
The effect of feed efficiency on the saturated and monounsaturated fatty acids (g/100 g) compositions of fresh laid chicken eggs yolk (n = 6/group; means ± SEM)
| Fatty acids | HFE | LFE | SEM | P value |
|---|---|---|---|---|
| C14:1 | 0.40 | 0.03 | 0.14 | 0.08 |
| C15:0 | 0.06 | 0.07 | 0.01 | 0.56 |
| C16:0 | 15.4 | 26.2 | 0.79 | 0.001 |
| C16:1 | 1.9 | 2.4 | 0.30 | 0.25 |
| C17:0 | 0.13 | 0.08 | 0.04 | 0.39 |
| C17:1 | 0.49 | 1.1 | 0.39 | 0.30 |
| C18:0 | 5.9 | 10.7 | 0.89 | 0.008 |
| C18:1n9c | 32.9 | 40.5 | 1.7 | 0.005 |
| C18:3n3 | 0.43 | 0.88 | 0.21 | 0.14 |
| C20:0 | 0.13 | 0.09 | 0.11 | 0.80 |
| C20:1 | 3.1 | 0.87 | 0.56 | 0.01 |
| C22:1n9 | 2.8 | 0.07 | 0.31 | 0.0001 |
| C20:2n6 | 5.1 | 5.9 | 2.5 | 0.83 |
| C18:3n6 | 0.21 | 0.06 | 0.09 | 0.24 |
| C22:2 | 0.30 | 0.37 | 0.29 | 0.87 |
| C20:3n6 | 1.0 | 0.29 | 0.23 | 0.01 |
| C20:3n3 | 7.2 | 0.23 | 0.40 | 0.001 |
| C20:5n3 | 0.03 | 0.04 | 0.04 | 0.85 |
| C22:6n3 | 3.6 | 4.4 | 1.2 | 0.64 |
HFE = high feed efficiency group; LFE = low feed efficiency group; C14:1 = myristoleic acid; C15:0 = pentadecanoic acid; C16:0 = palmitic acid; C16:1 = palmitoleic acid; C17:0 = heptadecanoic acid; C17:1 = heptadecenoic acid; C18:0 = stearic acid; C18:1n9c = oleic acid; C18:3n3 = α-linolenic; C20:0 = eicosanoic acid; C20:1 = eicosenoic acid; C22:1n9 = docosenoic acid; C20:2n6 = eicosadienoic acid; C18:3n6 = y-linolenic acid; C22:2 = docosadienoic acid; C20:3n6 = dihomo-γ-linolenic acid; C20:3n3 = eicosatrienoic acid; C20:5n3 = eicosapentaenoic acid; C22:6n3 = docosahexaenoic acid (DHA).