Fatty Acid Composition of Egg Yolk from Chickens Fed a Diet including Marigold (Tagetes erecta L.)

Table 4

The effects of Tagetes erecta L. supplementation on the fatty acid composition of egg yolks¹.

Supplementation of Tagetes erecta L. (g/kg)
Fatty acids	0	10	20	SEM
C14:0	0.36	0.35	0.36	0.01
C16:0	24.75^b	25.76^a	25.60^a	0.04
C16:1 (n-7)	3.30^a	3.15^b	2.77^c	0.01
C18:0	7.30^c	8.02^b	8.76^a	0.04
C18:1 (n-9t)	0.13	0.14	0.14	0.01
C18:1 (n-9c)	44.90^a	43.25^b	42.87^c	0.04
C18:2 (n-6)	16.46	16.54	16.59	0.05
C18:3 (n-6)	0.14	0.15	0.17	0.01
C18:3 (n-3)	0.54	0.50	0.53	0.02
C20:1 (n-9)	0.26	0.26	0.26	0.01
C20:2 (n-6)	0.15	0.15	0.17	0.01
C20:3 (n-3)	0.16	0.16	0.16	0.01
C22:2 (n-6)	1.17^b	1.19^ab	1.23^a	0.01
C22:6 (n-3)	0.38	0.38	0.39	0.01
∑SFA	32.41^c	34.12^b	34.72^a	0.03
∑MUFA	48.59^a	46.80^b	46.04^c	0.04
∑PUFA	19.00	19.08	19.24	0.04
n-6	17.92	18.03	18.16	0.05
n-3	1.08	1.04	1.08	0.01
n-6/n-3	16.59	17.34	16.89	0.25
SFA/MUFA	0.67^b	0.73^b	0.75^a	0.002

Yolk samples of three fresh eggs from each treatment were obtained at the end of the study.
^a,b,cMeans within a row for each variable with no common letter differ ( < 0.05).
∑SFA = total saturated fatty acids; ∑MUFA = total monounsaturated fatty acids; ∑PUFA = total polyunsaturated fatty acids; n-6: omega-6 fatty acids; n-3: omega-3 fatty acids.