Fatty Acid Composition and Nutritional Indices/Ratios of Pork, Milk, and Eggs from Local (Native) Breeds and Hybrids in the Philippines

Abstract Fats and fatty acids in pork, milk, and eggs produced by local (native) breeds and hybrids in the Philippines are important nutritional components that have different nutritional qualities and effects on human health. This study highlighted the fatty acid (FA) composition obtained by gas chromatography and nutritional indices/ratios of pork ham from Black Tiaong native pigs, milk from “ Murrah × Carabao ” crossbred buffaloes, and egg yolk from Joloano native chickens and balut produced by Itik-Pinas Kayumanggi mallard ducks. Major FAs with highest percentage by weight of total FAs in pork, milk, and egg yolk are palmitic acid–C16:0, stearic acid–C18:0, and oleic acid–C18:1n-9. Lauric acid–C12:0 and myristic acid–C14:0 are major saturated FAs in milk. Linoleic acid–C18:2n-6 is a major polyunsaturated FA in pork and egg yolk. SFAs were lowest in pork fats and highest in milk fats. Chicken egg yolk have more health benefits because of its highest hypocholesterolemic-to-hypercholesterolemic FA ratio. However, yolk fats in balut had lowest atherogenicity and thrombogenicity, and highest monounsaturated FA-to-SFA ratio, and health-promoting index value. These findings suggest importance of native animals to nutritional security in rural areas with limited or no access to pork, milk, and eggs produced commercially.