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- W3124597130 abstract "The objective of this study was to compare the antioxidant and fatty acid composition of conventionally raised commercial, free-range commercial, and pasture-raised local eggs. Egg characteristics and antioxidants were assessed, and the fatty acid composition was determined by gas chromatography-mass spectrometry. Pasture-raised egg yolk contained more retinol and significantly higher levels of carotenoids and α-tocopherol (p < 0.05) with no significant differences in total phenolic content. The percents of total ω-3 fatty acids were higher and ω-6:ω-3 fatty acid ratios were lower in pasture-raised and free-range eggs (p < 0.05). Branched chain fatty acids (BCFAs) and conjugated linoleic acid (CLA) isomers were identified in egg yolk. Pasture-raised eggs had significantly higher levels of BCFAs (p < 0.05). However, no differences in CLA isomers were detected. These results indicate that a beneficial profile of antioxidants and fatty acids is found in egg yolks from hens with pasture access." @default.
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- W3124597130 date "2021-01-25" @default.
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- W3124597130 title "Fatty Acid and Antioxidant Composition of Conventional Compared to Pastured Eggs: Characterization of Conjugated Linoleic Acid and Branched Chain Fatty Acid Isomers in Eggs" @default.
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- W3124597130 doi "https://doi.org/10.1021/acsfoodscitech.0c00093" @default.
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