Comparative Analysis of Fatty Acid Composition of Yolk Lipids in Indigenous and Conventional Chicken Eggs

Abstract

Eggs of the indigenous laying hens are preferred by consumers to those obtained from commercial breeds. The present study aimed to compare the fatty acid (FA) composition of yolk lipids of indigenous eggs (Indigenous; <em>n</em> = 20) and conventional eggs (Conventional; <em>n</em> = 20). Indigenous and conventional eggs were collected from Lori layer hens reared under free-range condition and an commercial farm respectively. The FA composition of yolk lipids in indigenous and conventional eggs was determined by gas chromatography. Lori eggs (48.7 g) were significantly lighter than conventional eggs (59.6 g). Total fatty acid content (g/100 g fresh yolk) was similar in Lori and conventional egg yolk with 27.7 and 28.6 respectively. Lori eggs had significantly higher docosahexaenoic (DHA, C22:6n3), α-linoleic (ALA, C18:3n3) and oleic acid (C18:1n9cis) levels and lower linoleic (C18:2n6cis) levels than conventional eggs. Lori eggs had significantly higher content of <em>n</em>-3 and lower content of <em>n</em>-6 FA than the conventional eggs. In conclusion, the <em>n-</em>6/<em>n</em>-3 ratio in Lori eggs (8.1) was significantly lower than that in conventional eggs (17.4) proposing that indigenous eggs may be healthier for the consumers than the conventional eggs.