. 2022 Nov 7;16:100502. doi: 10.1016/j.fochx.2022.100502

Table 1.

The composition and content of fatty acid in different egg yolks.

Types	Retention time (min)	DE-F (mg/g)	DE-L (mg/g)
C14:0	21.42	1.17 ± 0.06^b	1.61 ± 0.06^a
C16:1n7	25.98	5.98 ± 1.11^b	9.01 ± 0.26^a
C16:0	26.65	23.47 ± 10.15^b	40.86 ± 2.32^a
C17:0	28.86	0.49 ± 0.04^a	0.59 ± 0.08^a
C18:3n6	30.00	0.59 ± 0.13^a	0.51 ± 0.03^a
C18:2n6	30.48	17.40 ± 2.06 ^a	23.38 ± 2.89^a
C18:1n9	30.80	62.39 ± 6.24^b	87.83 ± 0.47^a
C18:0	31.24	11.13 ± 1.10^a	14.13 ± 0.06^a
C20:4n6	33.98	12.49 ± 2.33^a	14.42 ± 0.05^a
C20:5n3	34.11	1.35 ± 0.16^a	1.67 ± 0.04^a
C20:3n6	34.34	1.26 ± 0.08^a	1.48 ± 0.02^a
C20:2n6	34.77	0.67 ± 0.15^b	1.034 ± 0.04^a
C20:1n9	34.89	0.74 ± 0.12^b	1.01 ± 0.02^a
C22:6n3	37.72	6.31 ± 0.89^a	7.25 ± 0.20^a
C22:5n3	37.84	1.80 ± 0.25^a	1.65 ± 0.05^a
C22:4n7	38.00	1.65 ± 0.03^b	2.22 ± 0.07^a
Total FAs		148.84 ± 16.87^b	208.61 ± 13.97^a
PUFA		43.50 ± 0.86^b	53.59 ± 2.50^a
MUFA		69.10 ± 5.01^b	97.84 ± 13.95^a
SFA		36.25 ± 11.00^b	57.19 ± 2.60^a

Note: Different letters in the same line indicate significant difference from fresh duck eggs (p < 0.05).