2. COMPARISON OF YOLK FATTY ACID COMPOSITION OF EGGS IN THE INDIAN MARKET FOR IMPROVEMENT OF NUTRITIONAL QUALITY OF EGGS by 1.DR (MRS.) SHAHIDA AZIZ KHAN, 2.AZIZ KHAN, 2.RAJSHRI SISODIA, 2.MEENU SHARMA, 2.KRISHNA VYAS

Authors

  • DR (MRS.) SHAHIDA AZIZ KHAN, AZIZ KHAN, MEENU SHARMA, KRISHNA VYAS AND KAUSHAL M

Abstract

Effect of different polyunsaturated fatty acids on the production of eggs
was studied in hens of BV 300 strain and their yolk fatty acid composition
was compared with the eggs available in the Indian market. Among the
eggs surveyed, only country eggs contained some amounts of DHA, the
principally active omega-3 fatty acid. A significant deposition of omega-3
fatty acids in the eggs was observed when the diet of hens was
supplemented with either flaxseed or DHA from fish oil source similar to
earlier studies. The flaxseed diet was quite comparable to the DHA diet in
terms of omega-3 fatty acid composition. Moreover, flaxseed being easily
and cheaply available, it could serve as a useful source to incorporate
omega-3 fatty acids into eggs and satisfy the requirements of the health
conscious consumer and help in bringing back omega-3 fatty acids into the
food chain. 

KEY WORD: Yolk, Fatty Acid, Eggs, Indian Market, Nutritional Quality.

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Author Biography

DR (MRS.) SHAHIDA AZIZ KHAN, AZIZ KHAN, MEENU SHARMA, KRISHNA VYAS AND KAUSHAL M

COMPARISON OF YOLK FATTY ACID COMPOSITION OF
EGGS IN THE INDIAN MARKET FOR IMPROVEMENT OF
NUTRITIONAL QUALITY OF EGGS
DR (MRS.) SHAHIDA AZIZ KHAN, AZIZ KHAN,
RAJSHRI SISODIA, MEENU SHARMA, KRISHNA VYAS
AND KAUSHAL MEHTA
1.LIPIDS AND ANTIOXIDANTS UNIT, KING FAHD
MEDICAL RESEARCH CENTER, KING ABDUL AZIZ
UNIVERSITY, JEDDAH, SAUDI ARABIA.
2.INTERACTIVE RESEARCH SCHOOL FOR HEALTH
AFFAIRS BHARTI VIDYAPEETH, PUNE,
MAHARASTHRA, INDIA.
3.DEPARTMENT OF BIOCHEMISTRY, INDIAN INSTITUTE
OF SCIENCE, BANGALORE, INDIA.
Corresponding author’s e-mail: kaushalmehta4u@gmail.com

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Published

2016-07-01

How to Cite

MEENU SHARMA, KRISHNA VYAS AND KAUSHAL M, D. (MRS.) S. A. K. A. K. (2016). 2. COMPARISON OF YOLK FATTY ACID COMPOSITION OF EGGS IN THE INDIAN MARKET FOR IMPROVEMENT OF NUTRITIONAL QUALITY OF EGGS by 1.DR (MRS.) SHAHIDA AZIZ KHAN, 2.AZIZ KHAN, 2.RAJSHRI SISODIA, 2.MEENU SHARMA, 2.KRISHNA VYAS. LIFE SCIENCES LEAFLETS, 77, 11 to 18. Retrieved from https://petsd.org/ojs/index.php/lifesciencesleaflets/article/view/1074

Issue

Vol. 77 (2016): JULY, 2016.....ISSN 0976 - 1098(On Line) ISSN 2277 - 4297(Print)

Section

Research Paper

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