Skip to main content
. 2021 May 4;9:e11357. doi: 10.7717/peerj.11357

Figure 1. The percent fatty acid (FA) composition of free-range eggs from a local family farm vs. conventionally-farmed eggs.

Figure 1

The measured values in the present study were compared to the published values in the Canadian Nutrient File (CNF). The main FAs represented are palmitic acid (C16:0), stearic acid (C18:0) oleic acid (C18:1n-9), and linoleic acid (C18:2n-6). The FA compositions were determined using gas chromatography. Unpaired student’s t-tests were used to determine significant differences in the fatty acid compositions of the different types of egg samples. In all analyses, P values < 0.05 were considered significant which are indicated by an asterisk (*).