Work

Comparative Analysis of Egg Yolk Fatty Acid and Phospholipid Composition by Breeding Type in Ogye and White Leghorn

Year: 2025

Type: article

Abstract: This study aimed to characterize the nutritional attributes of eggs derived from native Korean chicken breeds and their crossbreeds, thereby assessing their potential applications in the food industry. The fatty acid, cholesterol, and phospholipid composition of egg yolks were analyzed in four groups of laying hens: the native Ogye breed (OO), White Leghorn breed (LL), and their reciprocal crossbreeds (OL and LO). Yolks from the OO and OL groups, both sired by Ogye, exhibited a significantly higher ratio of unsaturated to saturated fatty acids (P<0.05), ranging from 1.91 to 1.94 (P<0.05), compared to those from the LL and LO groups, which ranged from 1.69 to 1.75, where White Leghorn was the paternal line. Docosahexaenoic acid (DHA), an omega-3 fatty acid, was more abundant in the OO (236.4 mg/100 g), OL (207.9 mg/100 g), and LO (218.5 mg/100 g) groups than in the LL group (156.0 mg/100 g). LL yolks (671.8 mg/100 g) contained the lowest cholesterol content compared to the other groups (708.0—722.3 mg/100 g). Phospholipid profiling revealed that OO and OL possessed higher total phospholipid and phosphatidylcholine (PC) contents relative to LL and LO.

Source: Korean Journal of Poultry Science

DOI: 10.5536/kjps.2025.52.4.357

Authors: Dain Lee, Eun-Ah Park, Ki-Teak Lee

Institutions: Chungnam National University, Korea Institute of Drug Safety and Risk Management

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

Funder: Rural Development Administration