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
24.75b
25.76a
25.60a
0.04
C16:1 (n-7)
3.30a
3.15b
2.77c
0.01
C18:0
7.30c
8.02b
8.76a
0.04
C18:1 (n-9t)
0.13
0.14
0.14
0.01
C18:1 (n-9c)
44.90a
43.25b
42.87c
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)
1.17b
1.19ab
1.23a
0.01
C22:6 (n-3)
0.38
0.38
0.39
0.01
∑SFA
32.41c
34.12b
34.72a
0.03
∑MUFA
48.59a
46.80b
46.04c
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
0.67b
0.73b
0.75a
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.