Comprehensive Lipidomics Analysis Reveals the Effects of Different Omega-3 Polyunsaturated Fatty Acid-Rich Diets on Egg Yolk Lipids

2020 ◽  
Vol 68 (50) ◽  
pp. 15048-15060
Author(s):  
Bangfu Wu ◽  
Ya Xie ◽  
Shuling Xu ◽  
Xin Lv ◽  
Hongqing Yin ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Egg Yolk ◽  
Omega 3

Dynamics of omega-3 long chain polyunsaturated fatty acid incorporation in egg yolk by autotrophic microalgal supplementation

2015 ◽  
Vol 117 (9) ◽  
pp. 1391-1397 ◽  
Author(s):  
Charlotte Lemahieu ◽  
Charlotte Bruneel ◽  
Romina Termote-Verhalle ◽  
Koenraad Muylaert ◽  
Imogen Foubert ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Egg Yolk ◽  
Chain Polyunsaturated Fatty Acid ◽  
Omega 3 ◽  
Acid Incorporation ◽  
Fatty Acid Incorporation ◽  
Long Chain

scholarly journals Age-related changes in egg yolk composition between conventional and organic table eggs

2020 ◽  
Vol 29 (4) ◽  
Author(s):  
Yasin Baykalir ◽  
Ulku Gulcihan Simsek ◽  
Okkes Yilmaz
Keyword(s):  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Age Groups ◽  
Egg Yolk ◽  
Omega 3 ◽  
Age Related ◽  
Omega 6 ◽  
Egg Yolks ◽  
Fat Soluble Vitamins ◽  
Two Age Groups

The aim of this study was to investigate fatty acids, fat-soluble vitamins, malondialdehyde and cholesterol in conventional and organic eggs obtained from hens of different ages (30 and 60 weeks). A total of 360 egg yolks were used in this study. Polyunsaturated fatty acid, omega-3, and omega-6 levels were higher in the organic eggs from the 30-week-old hens. The monounsaturated fatty acid level was higher in the conventional eggs but was the same between the two age groups. Cholesterol and vitamin A levels were not influenced by either the rearing system or the age of the hens. The malondialdehyde, vitamin D2, and vitamin K2 were higher in the organic eggs; however, vitamin E was higher in the conventional eggs. The results showed that the rearing system and age, as well as the diet, had an impact on the composition of the egg. Total levels of polyunsaturated fatty acid, omega-3, and omega-6 are higher in organic eggs produced by younger hens.

Effects of Omega-3 Polyunsaturated Fatty-Acid Supplementation on Redox Status in Chronic Renal Failure Patients With Dyslipidemia

2010 ◽  
Vol 20 (5) ◽  
pp. 321-328 ◽  
Author(s):  
Nassima Bouzidi ◽  
Khedidja Mekki ◽  
Ali Boukaddoum ◽  
Nawel Dida ◽  
Abbou Kaddous ◽  
...  
Keyword(s):  
Renal Failure ◽  
Fatty Acid ◽  
Chronic Renal Failure ◽  
Polyunsaturated Fatty Acid ◽  
Redox Status ◽  
Omega 3 ◽  
Fatty Acid Supplementation ◽  
Acid Supplementation

Low omega-3 index and polyunsaturated fatty acid status in patients with chronic fatigue syndrome/myalgic encephalomyelitis

2018 ◽  
Vol 139 ◽  
pp. 20-24 ◽  
Author(s):  
Jesús Castro-Marrero ◽  
Maria Cleofé Zaragozá ◽  
Joan Carles Domingo ◽  
Alba Martinez-Martinez ◽  
José Alegre ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Chronic Fatigue Syndrome ◽  
Polyunsaturated Fatty Acid ◽  
Chronic Fatigue ◽  
Myalgic Encephalomyelitis ◽  
Omega 3 ◽  
Fatty Acid Status ◽  
Fatigue Syndrome ◽  
Acid Status
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