ANALYSIS OF FATTY ACID PROFILES AND CALCULATION OF HEALTH LIPID INDICES IN EGGS OF DIFFERENT POULTRY SPECIES

The study aimed to calculate qualitative and nutritional lipid indices in eggs of different poultry species based on the fatty acid profiles in egg yolks. The analyses included chicken, turkey, and duck eggs purchased from a family farm in the Osijek-Baranja County. A total of 70 eggs were analysed (30 chicken, 20 turkey, and 20 duck). A gas chromatograph was used to analyse the fatty acid profiles in egg yolks, while mathematical formulas were used to evaluate health lipid indices. The study presents qualitative indices (ΣPUFA n-6/ΣPUFA n-3; ΣPUFA/ΣSFA and EPA+DHA) based on the ratio of polyunsaturated and saturated fatty acids and the sum of eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. Nutritional indices (nutritional value index; NVI, atherogenic index; AI, thrombogenic index; TI, and hypo/hypercholesterolemic index; hHI) are calculated by including unsaturated, monounsaturated, and polyunsaturated fatty acids in relation to saturated fatty acids. The results of the study showed that there were significant differences in the content of ΣSFA, ΣMUFA, Σn-6 PUFA, and Σn-3 PUFA between the eggs of different poultry species tested (P<0.001). Duck eggs had lower ΣPUFA n-6/ΣPUFA n-3 ratio values compared to eggs of other poultry species, while the most favourable ΣPUFA/ΣSFA ratio was determined in turkey eggs (P<0.05). The sum of EPA and DHA was uniform in all tested eggs. The most favourable values of NVI, hHI, and TI were determined in turkey eggs (P<0.05). The values of AI were uniform in all tested groups (P>0.05). The presented data can serve as an information base for nutritionists when choosing eggs in the human diet to improve consumer health.