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5346204 
Journal Article 
Fatty acid composition of certified organic, conventional and omega-3 eggs 
Samman, S; Kung, FanPiu; Carter, LM; Foster, MJ; Ahmad, ZiaI; Phuyal, JL; Petocz, P 
2009 
Yes 
Food Chemistry
ISSN: 0308-8146
EISSN: 1873-7072 
116 
4 
911-914 
WOS:000267522700015 
The objective of this study was to compare the fatty acid composition of commercially available conventional, certified organic, and omega-3 eggs. Egg components were assessed, and the fatty acid composition of yolk lipids was determined by gas chromatography. Organic egg yolk contained a higher percentage of palmitic and stearic acids than did conventional yolk (P < 0.05) with no differences observed in the monounsaturated or polyunsaturated fatty acid compositions. Compared with organic and conventional eggs, omega-3 egg yolk contained lower percentages of myristic and palmitic acids, and higher omega-3 fatty acids. In a sub-analysis of conventional egg types, the percent of stearic acid in "cage" egg yolk was significantly lower (P < 0.05) than those of "barn-laid" and "free-range" eggs. "Cage" eggs had a significantly lower percentage (P < 0.05) of arachidonic acid than had "barn-laid" eggs, Consumption of omega-3 eggs has the potential to confer health benefits through the increase in intake of omega-3 fatty acids. With regard to organic or conventional methods of production, the small differences in saturated fatty acids observed in the present study are unlikely to have any significant metabolic effect on the consumer. (C) 2009 Elsevier Ltd. All rights reserved. 
Fatty acids; Egg; Organic; Conventional; Omega-3