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Fatty Acid Profiles and Physical Qualities of Different Varieties of Chicken and Duck Eggs

Mihir Sarma, Naba Nahardeka, Rafiqul Islam, Mridul Kumar Borah, Pankaj Deka, Joga Dev Mahanta.

Abstract
As the egg is thought to be the most unadulterated food in the world hence assessment of the physical qualities along with fatty acid profiles of chicken and ducks eggs is of paramount importance. Therefore the present study was undertaken to determine the physical as well as fatty acid profiles of eggs of different species of poultry. The Vanaraja and Chara-Chemballi eggs were found to be better in respect of physical quality among chicken and duck group respectively. Further it may be concluded that lower the SFA to PUFA ratio indicated higher proportion of omega-6 fatty acid. The most favourable omega-6: omega-3 PUFA ratio in Desi chicken eggs indicated its preference over other eggs in reducing cardiovascular risks.

Key words: Fatty Acid, SFA, MUFA, PUFA, Chicken, Duck Eggs, Haugh Unit



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