Table 4.
Serum fatty acid profile changes in response to regular (control group) or n-3 PUFA-enriched hen eggs consumption (n-3 PUFAs group).
| Parameter | Control Group (n = 9) | Omega-3 Group (n = 11) | ||
|---|---|---|---|---|
| Before | After | Before | After | |
| %SFA (%FAME) | 36.7 ± 2.2 | 33.9 ± 10.2 | 36.9 ± 1.8 | 29.3 ± 11.7 |
| %MUFA (%FAME) | 23.2 ± 5.1 | 24.7 ± 10.0 | 19.4 ± 2.1 | 28.1 ± 14.9 |
| %PUFA (%FAME) | 40.6 ± 5.5 | 41.3 ± 5.5 | 43.6 ± 2.8 | 42.6 ± 4.8 |
| SFA (%FAME) | ||||
| C14:0 Myristic acid | 0.82 ± 0.74 | 1.31 ± 0.76 | 1.02 ± 0.34 | 1.30 ± 0.57 |
| C16:0 Palmitic acid | 25.8 ± 2.9 | 25.5 ± 3.3 | 26.6 ± 1.6 | 27.0 ± 2.5 |
| C18:0 Stearic acid | 10.1 ± 2.0 | 10.2 ± 3.8 | 9.5 ± 1.1 | 9.3 ± 1.2 |
| MUFA and PUFA (%FAME) | ||||
| C16:1 (n-7) Palmitoleic acid | 1.21 ± 0.76 | 1.49 ± 0.55 | 1.24 ± 0.28 | 1.40 ± 0.65 |
| C18:1 (n-7) Vaccenic acid | 1.24 ± 0.72 | 1.67 ± 0.31 | 1.29 ± 0.18 | 1.38 ± 0.24 |
| C18:1 (n-9) Oleic acid | 20.7 ± 4.6 †* | 18.4 ± 2.4 | 16.6 ± 2.1 | 16.9 ± 2.8 |
| C18:2 (n-6) Linoleic acid | 30.3 ± 4.9 | 30.4 ± 4.3 | 34.0 ± 2.9 | 32.8 ± 4.1 |
| C20:3 (n-6) Dihomo-gamma-linolenic acid | 1.46 ± 0.73 | 1.51 ± 0.73 | 1.74 ± 0.91 | 1.69 ± 0.73 |
| C20:4 (n-6) Arachidonic acid | 7.0 ± 2.4 | 7.7 ± 1.6 | 6.8 ± 1.5 | 6.8 ± 1.6 |
| C18:3 (n-3) α-Linolenic acid | 1.04 ± 1.86 * | 0.61 ± 1.1.10 | 0 ± 0 | 0.08 ± 0.18 |
| C20:5 (n-3) Eicosapentaenoic acid | 0 ± 0 | 0 ± 0 | 0 ± 0 | 0 ± 0 |
| C22:6 (n-3) Docosahexaenoic acid | 0.85 ± 0.86 | 1.14 ± 0.26 | 0.91 ± 0.48 | 1.09 ± 0.66 |
| n-6/n-3 PUFA | 20.5 | 22.6 | 46.7 | 35.3 |
Results are expressed as mean ± standard deviation (SD). %FAME—fatty acid methyl esters; MUFA—monounsaturated fatty acids; SFA—saturated fatty acids; PUFA—polyunsaturated fatty acids. * p < 0.05 control vs. n-3 PUFAs; † p < 0.05 before vs. after within control or n-3 PUFAs group.