FATTY ACID PROFILE IN EGGS AND EGGS PRODUCTS

Aim of this research was to determine the fatty acid profile of eggs from various poultry species, as well as the relationships between them, including fatty acids Omega-6 and Omega-3. The tests were carried out using a Perkin Elmer Clarus 500 chromatograph with a BP x 70 flame ionization detector and column on hen's eggs, quail, guinea fowl, and a pasteurized liquid mixture made from hen's eggs. The results found that quail eggs had the highest fatty acid content (101.485 g FAME / 100 g overall FAME), which was 0.90 percent higher than guinea fowl eggs, 1.48 percent higher than eggs, and 2.04 percent higher than the pasteurized chicken egg mixture. Quail eggs had an SFA/UFA ratio of 0.480, compared to 0.545 for pasteurized mix, 0.551 for chicken eggs, and 0.716 for guinea fowl eggs, and a PUFA/MUFA ratio 0.635 for pasteurized mix, 0.679 quail eggs, 0.730 hen eggs, and 0.744 for guinea fowl eggs. The researchers concluded that, in terms of fatty acid content and ratio, quail eggs are a safer alternative to chicken eggs in the human diet.