Table 5.
Nutritional indices and ratios of egg yolk.
| Items | Breed | SEM | p | |
|---|---|---|---|---|
| Siciliana | Livorno | |||
| AI | 0.41 | 0.43 | 0.306 | 0.230 |
| TI | 0.97 | 1.03 | 0.266 | 0.050 |
| PI | 25.57 | 25.02 | 0.329 | 0.651 |
| HH | 2.36 | 2.24 | 0.308 | 0.248 |
| Σn-3 | 1.03 | 0.91 | 0.293 | 0.139 |
| Σn-6 | 13.52 | 12.62 | 0.317 | 0.356 |
| n-6/n-3 | 13.21 | 13.87 | 0.322 | 0.437 |
| UFAs/SFAs | 1.90 | 1.80 | 0.276 | 0.073 |
| PUFAs/SFAs | 0.42 | 0.38 | 0.302 | 0.193 |
AI: atherogenic index; TI: thrombogenic index; PI: peroxidability index; HH: hypocholesterolaemic/hypercholesterolaemic ratio; Σn-3: Sum of the polyunsaturated fatty acids of n-3 series; Σn-6: Sum of the polyunsaturated fatty acids of n-6 series.