Fatty acid profiles in different grades and type of chicken eggs / Fatin Amirah Abdul Rashid

Abdul Rashid, Fatin Amirah (2017) Fatty acid profiles in different grades and type of chicken eggs / Fatin Amirah Abdul Rashid. [Student Project] (Unpublished)

Abstract

The objectives of this study were to identify the types of fatty acid composition
present and to compare them between different grades of conventional chicken
egg of A,B and C, village chicken egg and omega-3 enriched chicken egg. A total
of 4 samples of each of types of chicken egg were analyzed by using Gas
Chromatography-Mass Spectrum (GC-MS). The obtained result showed that
saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and
polyunsaturated fatty acid (PUFA) were all present in each of them. Total
percentage of SFA composition in range (29.32% - 38.65%) were analyzed from
all chicken egg is lower than MUFA composition in range (36.33% - 43.58%) but
higher than PUFA composition in range (20.45% - 27.66%). Grade A egg showed
the most undetected fatty acid composition with highest total SFA percentage
(38.65%) and the lowest total PUFA percentage (20.45%). Grade B showed the
highest total percentage of PUFA (27.66%) while omega-3 enriched egg showed
the highest percentages of the most essential omega-3 fatty acid of DHA (7.18%).
But, overall all type of chicken eggs showed a balance ratio of essential omega6:
omega-3 except grade A egg which is can provide a good nutritional content for
human body especially village chicken and omega-3 egg.

Metadata

Item Type:	Student Project
Creators:	Creators Email / ID Num. Abdul Rashid, Fatin Amirah UNSPECIFIED
Subjects:	Q Science > QD Chemistry > Fatty acids
Divisions:	Universiti Teknologi MARA, Pahang > Jengka Campus > Faculty of Applied Sciences
Keywords:	Fatty acid, Chicken egg, Gas Chromatography-Mass Spectrum (GC-MS), Omega-3
Date:	2017
URI:	https://ir.uitm.edu.my/id/eprint/25490