Table. 2.

Table. 2.

The effect of regular (control group) and n-3 PUFA-enriched (n-3 PUFAs group) hen egg consumption on serum fatty acids profiles

Parameter Control n-3 PUFAs


Before After Before After
SFA (μmol/L)
C14:0 Myristic acid 30.5±0.8 36.9±19.1 28.3±4.1 24.0±7.6
C16:0 Palmitic acid 376±79 591±287 341±97 337±62
C18:0 Stearic acid 115±18 172±69 101±25 105±20
PUFA (μmol/L)
n-7
C16:1(cis-9) Palmitoleic acid 26.9±5.1 43.9±23.3 28.9±7.1 27.5±1.5
n-9
18:1(cis-9) Oleic acid 298±142 496±257 214±71 212±40
n-6
C18:2(cis-9,12) Linoleic acid 597±132 903±337 460±144 468±129
C18:3(cis-6,9,12) Gamma-Linolenic acid 12.7±4.2 13.4±2.0 12.1±0.3 11.5±0.1
C20:3(cis-8,11,14) Dihomo-gamma-linolenic acid 23.6±4.2 28.9±9.3 23.9±6.0 23.3±8.4
C20:4(cis-5,8,11,14) Arachidonic acid 161±51 224±58† 128±25 126±21
n-3
C18:3(cis-9,12,15) Alpha-Linolenic acid <LOQ 15.4±8.6 11.5±1.1 16.6±4.4*
C20:4(cis-5,8,11,14) Eicosa-5,8,11,14,17-pentaenoic acid <LOQ 9, 9 10.9±2.5 13, 6
C22:6(cis-4,7,10,13,16,19) cis-4,7,10,13,16,19-Docosahexaenoic acid 25.4±7.5 38.2±8.2 21.7±7.6 30.4±6.8*
n-6/n-3 PUFA 8.30 11.20 10.70 7.90

Values are presented as mean±SD.

*P<0.05 before vs. after within each group (control or n-3 PUFA); †P<0.05 difference between the groups.

PUFA, polyunsaturated fatty acid; SFA, saturated fatty acid.

<LOQ, below the limit of quantification: C10:0 capric acid, C12:0 lauric acid, C13:0 tridecylic acid, C15:0 pentadecylic acid, C17:0 margaric acid, C20:0 arachidic acid, C22:0 behenic acid, C23:0 tricosanoic acid, C24:0 lignoceric acid, C14:1(cis-9) myristoleic acid, C20:1(cis-11) 11-eicosenoic acid, C22:1(cis-13) erucic acid, C24:1(cis-15) nervonic acid, C21:2(cis-11,14) eicosadienoic acid.

Not found: C4:0 butyric acid, C6:0 caproic acid, C8:0 caprylic acid, C11:0 undecylic acid, C21:0 heneicosanoic acid, C15:1(cis-10) cis-10-pentadecenoic acid, C17:1(cis-10) cis-10-heptadecenoic acid, C18:1(trans-9) elaidic acid, C18:2(trans-9,12) linoelaidic acid, C22:2(cis-13,16) 13,16-docosadienoic acid, C20:3(cis-11,14,17) 11,14,17-eicosatrienoic acid.

Prev Nutr Food Sci 2021;26:388~399 https://doi.org/10.3746/pnf.2021.26.4.388
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