Egg yolk fatty acid profile of avian species – influence on human nutrition

Abstract

SummaryLipids are an important nutritional component of the avian egg. A review of the literature was completed to determine the fatty acid compositions in egg yolk from some avian species.Additionally, the nutritional influence of lipid and lipoproteins content in the plasma of male participants during 30-d feeding was discussed. The ostrich eggs had the highest unsaturated fatty acid and the lowest cholesterol content vs. other avian species. Ostrich had a higher proportion of 18:3n-3 (p<0.01) vs. other species. Chicken yolk numerically contained much higher levels of 22:6n-3 than were found in turkeys, quails and geese but the amount of 22:6n-3 in ostrich egg was lower by comparison with species (p<0.01). After the storage of eggs at the room temperature, there was a notable loss of vitamin E (vitE) in the yolks of all species and this decrease was marginal (p<0.01) in ostrich compared with other species. There were significant (p<0.05) increases in plasma LDL of all male subjects. Plasma HDL decreased (p<0.05) only in men that were fed chicken or ostrich eggs daily. Consumption of different species' eggs had no influence on the total male plasma cholesterol and triglyceride. LDL-C : HDL-C increased (p<0.05) after goose and turkey egg consumption. Consumption of one egg/mth by healthy human subjects had no effect on serum total cholesterol and triglyceride. The LDL-C:HDL-C ratio (which is a strong predictor of coronary heart disease risk) increased, although nonsignificantly, by consuming chicken, quail and ostrich egg.

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