• Corpus ID: 54871910

Analysis of fatty acids in egg yolks of various production systems

@inproceedings{Nyberg2017AnalysisOF,
  title={Analysis of fatty acids in egg yolks of various production systems},
  author={Jonatan Nyberg},
  year={2017}
}
OBJECTIVES: The objective of this study was to compare fatty acid composition of different eggs. Seven kinds of eggs from three companies were taken, including organic, free range, enriched and “farmer” eggs. RESULTS: In total 15 fatty acids were identified. The fatty acids with highest content found in the egg yolks were palmitic acid, steric acid, oleic acid and linoleic acid. The saturated fatty acid content was similar in all samples. Different amount of n-3 fatty acids were observed in… 

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