Executive Summary

Effect of Processing, Storage and Cooking on Omega-3 Fatty Acids,
Lutein and Choline in Egg Products
Dr. Dong Ahn, Iowa State University
January, 2010

The objectives of this work were 1) to determine the effect of various processing
(e.g., pasteurization, ultrapasteurization, spray drying and freezing) and storage of egg
products (e. g., liquid egg yolk, liquid whole egg, frozen 10% salted yolk, frozen 10%
sugar yolk, spray dried yolk, and spray dried whole egg) on omega-3 fatty acids, lutein
and choline added during processing, and 2) to determine the effect of processing
processes and storage of processed egg products on omega-3 fatty acids, lutein and
choline modified through the feed. Liquid whole egg and liquid egg yolk samples were
prepared and processed using pasteurization, ultrapasteurization, spray drying, or
freezing, and stored. The storage time for egg samples varied depending upon processing
methods used. Both raw and cooked samples were prepared and analyzed for fat content
and fatty acid composition, and changes in volatiles, TBARS, lutein and choline content
during processing and storage. Lutein and 3 fatty acids could be enriched easily by
adding dirtectly to the egg products before processing or through feeding diets containing
them. The amounts of lutein and 3 fatty acids enriched in egg yolk through feeding
were lower than those of direct addition. However, the lutein enriched through feeding
showed stronger antioxidant effect and was more stable to various processing, cooking
and storage than that added directly before processing probably because the lutein
enriched through feeding was distributed better than direct incorporation. Among the
three functional components (lutein, 3 fatty acids, and choline), only lutein decreased
significantly mainly by storage and cooking. Processing had only minor effect on the
stability of lutein. Among the processing methods, ultrapasteurization was detrimental to
lutein because of two heat treatments involved (pre-heating and ultrapasteurization).
Storage time had very strong impact on the stability of lutein, especially with long-term
storage (> 3 months for frozen and spray dried). Lutein added directly to egg products
was more susceptible to processing and storage than that enriched through feeding. In
spray-dried products, more than half of the lutein directly added to egg products before
processing was lost during the first 3 months of storage, and lutein added to liquid whole
egg was more susceptible than that added to egg yolk, especially with spray-drying
process. Significant amount of lutein was also lost by cooking of the processed egg
products and 20-30% of lutein was lost during cooking of egg products. Although, the
amounts of 3 fatty acids in egg products were not changed, 3 fatty acids-enriched egg
products was more susceptible to oxidative changes and produced greater amounts of
lipid-oxidation dependent volatiles than control and lutein-enriched ones. Choline was
very stable and was not influenced by processing, storage, and cooking.

Table 1. Volatile compounds of raw egg yolk with 10% salt and 10% sugar after frozen storage –
functional ingredients added before processing.
Sugared yolk
Salted yolk
Control FA Lutein
SEM
Control FA Lutein
SEM
0 month
----------------------------------Total ion counts x 104---------------------------------Aldehydes
241
179
182
37
0
0
0
0
Alcohols
3401
5302
3036
860
2399
2479
2199
166
Hydrocarbons
0
0
0
0
0
0
0
0
Ketones
821
756
916
46
655
639
663
13
Sulfur compounds 0
0
0
0
0
0
0
0
1 month
Aldehydes
Alcohols
Hydrocarbons
Ketones
Sulfur compounds

131
45695
0
12674
0

123
46211
0
20024
0

92
45561
0
24263
0

19
12349
0
4541
0

138
7953b
0
4193b
0

150
20424a
0
7761ab
0

155
12614ab
0
9089a
0

11
2737
0
1208
0

2 month
Aldehydes
Alcohols
Hydrocarbons
Ketones
Sulfur compounds

129
123736
0
28466
0

103
102712
0
26580
0

101
60184
0
12715
0

16
23232
0
5347
0

156
31575
98
7535
0

140
35018
67
6054
0

105
27179
89
8326
0

18
9292
13
1986
0

3 month
Aldehydes
Alcohols
Hydrocarbons
Ketones
Sulfur compounds

152
271705
0
35206
0

124
157915
0
32285
0

106
87085
0
14511
0

13
59392
0
7687
0

242
62929
0
8723
0

171
57066
0
7361
0

168
63702
0
11644
0

58
22329
0
1621
0

Aldehydes: heptanal, hexanal, Alcohols: ethanol, 2-propanol, 2-butanol, Hydrocarbons: heptane, hexane, octane,
pentane, Ketones: 2-butanone, 2-propanone,
a-b
Values with different superscripts within a row are significantly different (P < 0.05).
FA: fatty acid, SEM is standard error of the mean. n = 4.

1

Table 2. Volatile compounds of cooked egg yolk with 10% salt or 10% sugar after frozen storage –
functional ingredients added before processing.
Sugared yolk
Salted yolk
Control FA Lutein
SEM
Control FA Lutein
SEM
----------------------------------Total ion counts x 104----------------------------------

0 month
0 day after cooking
Aldehydes
13437
Alcohols
13865
Hydrocarbons
131572a
Ketones
6692
Sulfur compounds 0
3 days after cooking
Aldehydes
10748
Alcohols
22910
Hydrocarbons
129026a
Ketones
7008b
Sulfur compounds 0
5 days after cooking
Aldehydes
15790
Alcohols
31492
Hydrocarbons
76358a
Ketones
7386
Sulfur compounds 0
1 month
0 day after cooking
Aldehydes
6568
Alcohols
19166
Hydrocarbons
1125
Ketones
10996b
Sulfur compounds 0
3 days after cooking
Aldehydes
6027
Alcohols
24809
Hydrocarbons
2269
Ketones
10281b
Sulfur compounds 118
5 days after cooking
Aldehydes
6531b
Alcohols
31149
Hydrocarbons
1959
Ketones
10834b
Sulfur compounds 99

11555
15624
3654c
7697
0

12034
18643
21492b
7684
0

968
1836
3246
537
0

4211
13626a
354151a
5601
0

4119
4568b
6042b
5622
0

5641
15495a
6015b
6339
0

460
1090
4589
271
0

10933
17471
2380b
7650ab
0

11302
22195
18208c
8690a
0

1285
2602
3093
391
0

4698
13447a
271278a
5896
0

6192
5671b
4976b
6706
0

6264
15045a
3593b
6002
0

554
1546
16389
254
0

13646
18132
3419b
6987
144

13884
21873
11954b
7889
276

1292
3659
5809
363
26

5293b
10204
200426a
5421
129

6455ab
6559
4098b
6183
97

8136a
11967
7455b
6362
87

645
1884
14196
341
10

7682
24423
1127
18101a
0

7521
13001
1533
10757b
0

897
4112
190
1361
0

2869b
8369
2533
7997
0

3402a
5675
3371
5459
0

3617a
4206
3796
5677
0

157
1483
367
987
0

7882
30648
2119
15710a
93

10420
19727
3230
11449b
107

1118
3621
378
970
7

4786
13037
4548
6491
107

4808
12609
4886
6127
93

5364
13853
4858
6273
97

421
1017
473
303
6

9163b
31576
2439
15190a
101

13672a
22406
2543
9684b
87

1065
2375
437
1036
6

4653b
13129
2458b
5648
84

5582ab
16898
3326ab
6351
98

6086a
17399
4600a
5958
97

327
1467
421
274
6

2 month
0 day after cooking

2

2-methyl butanal. Hydrocarbons: 1-heptene. a-b Values with different superscripts within a row are significantly different (P < 0. 2-propanol. Ketones: 2-heptanone. hexanal. 2-butanol. Alcohols: ethanol. pentane. 2-methyl pentane.Aldehydes 14085 Alcohols 18683b Hydrocarbons 3311b Ketones 13034b Sulfur compounds 0 3 days after cooking Aldehydes 14590 Alcohols 28802 Hydrocarbons 4436 Ketones 13368ab Sulfur compounds 102 5 days after cooking Aldehydes 13322b Alcohols 25511 Hydrocarbons 3590 Ketones 10996 Sulfur compounds 0 3 month 0 day after cooking Aldehydes 24085 Alcohols 132779a Hydrocarbons 5977 Ketones 24215 Sulfur compounds 283 3 days after cooking Aldehydes 21568 Alcohols 52192 Hydrocarbons 3259 Ketones 15754 Sulfur compounds 0 5 days after cooking Aldehydes 22341 Alcohols 48435 Hydrocarbons 3327 Ketones 13066 Sulfur compounds 0 16472 31190a 5915a 19351a 0 16800 19780b 6596a 13697b 0 1177 2143 690 644 0 10824 7443 11859 6767b 0 8864 10741 8900 6797b 0 10134 10171 11118 8226a 0 523 1645 916 316 0 17241 28552 4595 16933a 98 17809 18346 5005 11454b 78 1386 3839 514 1337 7 11996 6924 7128 6698b 0 9870 12596 6329 6548b 0 11598 12766 7121 7709a 0 739 1832 439 267 0 19128a 28652 5163 13910 0 18175a 19514 4439 9866 0 1197 3555 435 1119 0 10927 8663 6461 6160 0 9833 11320 6561 6177 0 11626 12425 8551 7030 0 827 1574 845 224 0 24162 50824b 4874 21894 210 25902 18033b 3961 12586 127 3733 20650 1085 4174 41 13687 16361 4020 8319 0 14131 19240 4528 9237 0 11953 15868 6548 8558 0 990 3621 1243 362 0 21360 37410 3787 16744 0 22733 20508 2849 11505 0 1771 8296 453 1394 0 13518a 14077 3660 7299 0 11345ab 16367 3380 7129 0 9762b 11646 4727 6058 0 892 2288 361 394 0 22752 40535 2842 14952 0 23530 25223 2343 11546 0 1955 8127 660 1303 0 12708 13598 3440 6664b 0 12382 19169 3365 7997a 0 12789 19025 4448 8002a 0 802 2016 438 315 0 Aldehydes: propanal. 3-methyl butanal. butanal. 1-pentanol. FA: fatty acid. 2-propanone. 2-octanone.05). pentanal. 3 . heptane. 3-methyl pentane. 3-octanone. 2-butanone. n = 4. hexane. dimethyl trisulfide. SEM is standard error of the mean. Sulfur compounds: dimethyl disulfide. octane. heptanal. 2-methyl propanal.

27y 3.12 0.26z 3.98 1.67z 2.35bz 1.30 0.20 1.97y 4.07 2.34 0.11 0.14 0. C3d.21 1.15 1.05).34 1.85z 3.26 2.61z 0.58ay 1.36bx 0.30 2.07 0.46y 0.54az 2.09bz 0.76ay 0.40bx 1.18 1.79by 0.11 1.17y 0.61z by ay by bz az 1.55ay 0.17 0.01z 2.08 0.92by 0.48y 4.96by 0.mg MDA/kg sample ------------------------------0.34 3 month Raw C0d C3d C5d SEM 0.86z 3.16axy 2.57y 2.02 0.65y 1.03 0. FA: fatty acid. w-z Values with different superscripts within a column are significantly different (P < 0.27 1.75y 3.89z 2.36bz 1.69y 3.44bz 0.75x 0.11 2.12 0.11 0. 3.03 0. TBARS values of raw and cooked egg yolk with 10% salt or 10% sugar after frozen storage – functional ingredients added before processing.56y 0.70by 1.22x 3.46by 2.18 0.95y 0.46x 0.05 0.91by 1.16 1.51ax 0.61y 0.97by 0.04 0.20 0.70z 0. 0 month Raw C0d C3d C5d SEM Sugared yolk Salted yolk Control FA Lutein SEM Control FA Lutein SEM ------------------------------------.26y 2.76ax 1.53z 2.13 0.26 2 month Raw C0d C3d C5d SEM 0.29 0.17bz 2.23 0.03 0.17 C0d.32x 0.04 2.64z 3.53bz 1.75y 0.20 1 month Raw C0d C3d C5d SEM 0.80y 2.41y 2.12 0.25 0. and 5 day storage after cooking.11y 3.33bx 0.25y 4. a-c Values with different superscripts within a row are significantly different (P < 0.66y 2.43y 2.55bz 1.76 2.77bx 0.15 1.11 0. and C5d indicate 0.01y 2.98y 0.27y 4.06 3.18 0.18 0.07 0.11y 2.80x 1.05).49az 2.42bz 2.35y 0.72y 0.92 0.11y 1.33x 0.40bz 2.66w 0.31ay 1.97y 3.86y 3.07 0.09 0.89x 3.08 0.18y 0.40x 1.27 0. SEM is standard error of the mean.06 0.80y 1.86z 3.13 0.12 0.Table 3.62az 2.36x 0.89az 2.51x 2.32cz 0.56az 1. n = 4 4 .05by 0.59y 2.13 0.10 0.02 0.49x 2.09 0.27 1.34y 4.

8ax 31.3 0.3 0.5 33.6ay 33.8 31.0b 30. n = 4 a-c 5 .2 29.6 34.4b 31.4by 0.2z 32.2 31.1 32. Fat content of raw and cooked egg yolk with 10% salt or 10% sugar by frozen storage – functional ingredients added before processing.6 34.7b 34.8 32.5x 30.2 0.2 31.3b 31.05).2z 30.2 0.4 0.4 33.3b 0.8by 30.2 34.4by 32.3 30.5xy 28.7bz 0.5 30.4 32.6 0.4 31.2 3 month Raw C0d C3d C5d SEM 32.0ay 0.9b 31.9y 0.4 0.1a 1.3 0.0a 33.9b 31.4by 0.4 31. and 5 day storage after cooking Values with different superscripts within a row are significantly different (P < 0.3az 0.6 0.8az 33.4b 0.3bz 33.2bz yz z y b ay 32.4 0.3b 31.9 1. 0 month Raw C0d C3d C5d SEM Sugared yolk Salted yolk Control FA Lutein SEM Control FA Lutein SEM -------------------------------.5ayz 33.5 35.3abxy 31. SEM is standard error of the mean.3 0.6a 33.4 30.3 0.2xy 0.05).6 31.6a 34.7 0.9 31.3 30.3b 29.7 30.2 29.6 32.4by 31.5b 31.4 0.5 0.3ay 33.2b 31.% of sample --------------------------------------31.8ay 32.6 29.0 30.0b 30.1aby 31.3ay 33.7bz 33.4 33.3 31.4bz 0.4x 31.8yz 31.3 31.8b 0.5 0.6b 0.2b 31.7by 29.0 0.6 0.5 0.2by 0.8ay 31.2 1 month Raw C0d C3d C5d SEM 30.6 29.0ay 31.9 31.4 33.2 29.8b 0.1 30. w-z Values with different superscripts within a column are significantly different (P < 0.3 2 month Raw C0d C3d C5d SEM 32.6ay 33.3 33.1b 31.0az 29.8a 0.2ayz 32.4byz 33.Table 4.4 0.5y 0.4 31.4 0. C3d.0 32.8b 30.4 0.5 0.8bz 0.3by 0.3ax 30.5z 0.3 31.4b 30.9b 0.1 0. 3.8x 30. and C5d indicate 0.5 1. FA: fatty acid.6 1.0 34.3 0.9yz cy ay bx b ay 34.4bz 31.5az 0.5z 29.3 0.1a 32.7bz 0.1 1.4 C0d.4 33.5 0.6 0.6 0.

0 0.9 0.5 2.5 36.7 0.4 3.8 0.2 0.5 0.4 24.8 7.4 26.7 0.3 20.3 37.0 0.7 0.4 0.3 3.3 0.2 10.2 0.3 24.2 9.9 0.4 26.7 20.9 0.1 9.7 0.5 0.6 0.3 2.1 2.2 9.2 9.0 0.6 36.4 2.9 3.4 2.1 19.6 2.9 3.2 0.2 9.1 0.2 0.1 20.0 0.2 34.8 0.6 0.3 19.2 8.9 2.1 19.4 34.2 9.7 0.3 0.4 26.2 0.6 0.4 26.2 9.8 2.5 0.7 17.2 0.Table 5-1.2 2.8 0.0 0.2 2.3 18.2 0.8 6.6 0.8 5.0 0.8 36.6 0. Fatty acids composition of raw and cooked egg yolk with 10% salt or 10% sugar after 0 month frozen storage – functional ingredients added before processing.1 2.0 0.7 0.2 0.2 9.4 26.6 0.5 3.4 24.2 9.8 0.2 3.0 34.5 0.3 23.9 36.4 25.7 0 day after cooking Myristic acid Palmitic acid Palmitoleic acid Margaric acid Magaroleic acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic acid 0.4 2.7 3 days after cooking Myristic acid Palmitic acid Palmitoleic acid Margaric acid Magaroleic acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic acid 0.2 0.4 3.0 0.7 5 days after cooking Myristic acid 0.4 37.2 0.0 2.7 0.6 0.2 9.2 0.4 2.4 26.2 2.5 18.2 9.4 20.7 0.4 26.2 9.3 0.5 5.9 18.2 9.0 0.7 2.2 3.9 2.1 3.2 8.5 19.4 2.6 36.4 25.% of total fat ------------------------------------Raw Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroleic acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic acid 0.4 0.5 37.2 0.7 0.0 0.8 0.2 2.8 0.2 9.4 37.3 3.9 0.6 5.2 9.4 2.5 19.4 6 .2 0.9 0.7 0.5 18.2 0.8 20.4 27.4 0. Sugared yolk Salted yolk Control FA Lutein Control FA Lutein --------------------------.3 0.5 19.4 26.4 2.4 3.8 36.4 2.1 38.4 0.1 0.7 0.2 0.0 0.8 0.1 0.1 35.9 0.3 23.7 36.2 0.1 37.0 0.4 18.2 3.3 24.5 18.4 0.2 0.0 0.7 0.9 0.4 26.4 2.6 0.4 0.1 6.5 0.0 35.8 0.9 0.8 2.7 0.1 0.

8 23.5 19.2 0.2 35.4 3. Myristic acid: C14:0.4 2.2 9.2 0.6 18.2 34.4 5.2 0.2 11.6 20.8 0.3 35.3 0. n-3.1 0. docosahexaenoic acid: C22:6. n-6.Palmitic acid Palmitoleic acid Margaric acid Magaroleic acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic acid 26.0 2.3 2. n-3.2 10. linolenic acid: C18:3. magaroleic acid: C17:1.8 0.7 0.2 0.8 0.2 10. n-6.0 0.2 2. palmitoleic acid: C16:1.8 0.9 2.5 19.7 6.3 3.2 34.9 28.6 18.2 9.9 0.7 0.8 0.7 0. linoleic acid: C18:2.7 0. palmitic acid: C16:0. n-9.8 FA: fatty acid. n = 4. n-9.8 2. 7 .2 0.6 18. stearic acid: C18:0. oleic acid: C18:1.6 2. margaric acid: C17:0.7 36.4 2.7 26.2 9. n-10.4 3.2 0.7 26.0 35.4 3. arachidonic acid: C20:4.2 0.1 0.2 0.7 24.

7 0.7 35.2 9.1 10.5 35.5 19.4 0.3 23.1 0.2 10.4 26.0 18.4 6.5 0.9 0.9 0.8 0.4 3.4 26.3 34.4 26.6 36.0 0.2 0.6 19.8 0.9 3.2 10.1 0.0 36.2 2.6 18.2 0.1 19.4 3.9 0.4 3.2 9.7 0.6 6.8 0.2 9.3 24.1 37.8 0.1 10.8 0.1 0.4 26.2 0.2 6.Table 5-2.9 19.2 0.3 2.3 24.6 0.6 0.5 0.2 0.2 0.2 0.0 0.4 2.3 3.2 0.8 0.4 6.2 0.5 0.3 0.1 0.8 0.7 0.9 35.4 26.2 3.1 9.1 2.0 0.2 35. Sugared yolk Salted yolk Control FA Lutein Control FA Lutein --------------------------.1 9.3 2.8 0.8 0.2 3.2 10.4 26.8 0.1 9.2 0.5 3.7 19.9 36.4 18.8 0.2 3.6 19.4 0.2 0.8 0.5 0.2 0.2 0.% of total fat ------------------------------------Raw Myristic acid Palmitic acid Palmitoleic acid Margaric acid Magaroleic acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic acid 0.6 0.3 3.3 2.5 2.3 19.5 0.6 0.3 24.2 2.3 3.2 0.4 25.2 18.9 2.4 26.1 0.1 0.5 34.1 0.4 0.0 35.2 0.3 23.4 3.4 26.4 26.3 2.7 0.2 0.7 6.2 0.7 0.3 35.4 2.3 3.8 0.7 0.8 0.0 0.1 0.1 9.5 26.5 36.3 24.5 0.4 0.1 2.3 3.1 8.5 34.1 0.9 0.5 34.0 19.2 37.7 0.1 3.1 35.3 0.9 0.2 0. Fatty acids composition of raw and cooked egg yolk with 10% salt or 10% sugar after 1 month frozen storage – functional ingredients added before processing.4 8 .9 0.7 0.3 3.3 0.2 0.2 10.2 20.1 19.1 9.8 3 days after cooking Myristic acid Palmitic acid Palmitoleic acid Margaric acid Magaroleic acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic acid 0.5 2.4 26.1 37.0 0.3 18.2 9.1 3.2 0.8 19.1 9.4 2.7 5 days after cooking Myristic acid 0.9 3.7 0 day after cooking Myristic acid Palmitic acid Palmitoleic acid Margaric acid Magaroleic acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic acid 0.2 8.3 3.9 19.7 6.9 0.6 3.1 0.7 2.3 0.7 0.6 18.5 0.4 0.3 3.1 0.

linolenic acid: C18:3.4 0.3 3.7 0.1 3.1 0. arachidonic acid: C20:4. n-9.4 0.1 10. palmitic acid: C16:0.0 3.8 5.2 35.4 18.5 0. docosahexaenoic acid: C22:6.4 5. 9 . oleic acid: C18:1.0 0.2 0. palmitoleic acid: C16:1.9 2.2 0. Myristic acid: C14:0.1 10.1 20.0 19. n-10.2 0.3 33. n = 4.0 36. n-3.9 0. margaric acid: C17:0.2 0.8 24.4 35.6 18.1 0.4 34.8 26.3 20.Palmitic acid Palmitoleic acid Margaric acid Magaroleic acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic acid 26.1 9.4 0.8 0. n-9.2 3.2 0.1 10.1 3. linoleic acid: C18:2.5 35.8 FA: fatty acid. n-6.3 3. stearic acid: C18:0.8 26.0 0. n-3.3 20.1 10.1 10.7 26.7 24.3 3.1 3.5 2.2 0.0 0.2 0. n-6.3 3.0 0. magaroleic acid: C17:1.1 0.1 0.8 3.

7 33.1 9.1 0.4 27.4 0.0 2.2 2.1 10.3 20.4 10 .3 0.1 9.5 0.2 0.7 0.3 25.3 0.4 0.2 0.2 2.2 18.0 32.8 0.3 0.8 0.2 0.5 0.2 0.0 2.0 0.0 0.1 6.3 25.1 9.7 0.2 0.2 21.4 27.0 1.0 0.3 0.9 19.9 0.2 0.0 0.4 0.1 10.0 0.4 6.1 20.6 6.8 0.1 1.1 0.9 20.0 0.2 1.2 0.4 34.4 0.1 10.4 2.8 18.4 3.1 35.3 25.1 0.2 0.9 3 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.3 1.9 2.4 0.4 27.1 10.1 2.3 2.1 0.7 6.2 2.1 5 day after cooking Myristic acid 0.0 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.9 0.1 10.4 3. Sugared yolk Salted yolk Control FA Lutein Control FA Lutein --------------------------.4 27.2 9.2 0.6 0.6 33.3 2.1 35.3 2.4 0.4 2.0 0.1 0.0 0.3 0.0 0.1 0.4 34.1 10.2 10.1 0.5 34.6 36.2 2.4 27.2 0.2 9.0 18.5 0.2 34.4 2.1 0.9 0.6 0.4 34.Table 5-3.3 3.9 2.4 0.2 2.2 10.5 2.7 35.0 19.8 0.4 26.2 20.2 9.2 0.2 0.4 3.7 6.8 16.2 2.3 25.4 2.6 0.4 18.1 10.2 0.4 0.4 2.6 0.8 33.1 10.9 20.2 0.0 0.7 0.7 0.4 26.5 34.8 1.3 2.5 6.% of total fat ------------------------------------Raw Myristic acid Palmitic acid Palmitoleic acid Margaric acid Magaroleic acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic acid 0.2 0.3 2.0 20.4 3.4 27.9 0.2 1.3 0.3 0.0 35.6 37.2 0.2 0.7 0.3 25.1 3.9 0.1 20.4 2.3 20.4 28.2 9.5 1.3 0.2 10.1 0.4 0.0 0.4 27.0 1.3 0.4 20.3 0. Fatty acids composition of raw and cooked egg yolk with 10% salt or 10% sugar after 2 month frozen storage – functional ingredients added before processing.1 0.0 2.3 2.3 25.7 20.1 3.4 27.4 27.8 2.4 3.6 34.5 34.1 2.4 3.

2 0.9 18.8 26.6 0. n-3.3 0.5 2.3 20.1 24.Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 26.1 9.8 20.3 0.1 8. n-10.9 24.6 0. n-6.5 0.9 2.3 0. stearic acid: C18:0.0 2.6 0. magaroleic acid: C17:1. n-6. oleic acid: C18:1.2 0.6 1.9 2.0 19. linolenic acid: C18:3.4 2.1 8.2 0. palmitoleic acid: C16:1.4 20. n = 4.3 20. margaric acid: C17:0.9 34.5 2.9 26.4 35.2 36.0 6.2 0. palmitic acid: C16:0.5 1. arachidonic acid: C20:4.3 36.0 FA: fatty acid.2 9. n-9.9 27.3 0. docosahexaenoic acid: C22:6. n-3.4 2.7 6.3 0. Myristic acid: C14:0.4 2.9 2.2 36.2 0.1 9. linoleic acid: C18:2.3 0.3 0.4 0. n-9.5 0.7 35. 11 .8 2.4 2.1 9.2 0.8 2.9 0.

3 19.3 4.5 1.5 5 day after cooking Myristic acid 0.3 25.1 0.5 0.2 0.2 33.1 10.7 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.2 0.8 0.4 27.3 3.2 1.7 19.0 2.5 20.8 0.8 18.2 1.8 0.4 0.8 20.1 11.3 0.5 32.8 2.2 0.5 1.2 20.0 0.1 11.7 0.3 0.2 1.1 11.1 11.1 10.2 0.1 11.2 0.5 0.3 27.7 31.1 10.3 3.8 2.8 0.1 10.1 11.8 0.3 27.1 0.3 27.3 0.3 0.8 33.2 0.7 1.4 2.9 0.2 0.1 20.2 0.3 0.7 0.0 33.8 0.9 32.1 0.1 31.5 0.7 20.3 27.3 25.2 0.0 31.3 20.8 20.7 1.3 0.1 0.2 0.0 5.4 1.2 0.% of total fat ------------------------------------Raw Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.8 0.2 19.3 1.6 3.7 20.4 3.9 1.3 0.8 0.7 1.1 10.3 1.9 35.6 1.9 33.9 0.2 0.2 34.3 3.4 20.3 0.0 0.3 27.4 1.7 18.3 2.Table 5-4.3 4.9 1.7 0.3 25.1 11.8 1.4 1.5 3 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.1 0.1 5.3 20.0 31.4 27.3 3.1 12.8 32.1 11.6 1.2 2.6 0.8 5.3 0.1 9.3 25.3 4.6 0.0 31.4 20.2 1.5 0.8 0.3 25.3 27.2 0.7 0.6 1.3 12 .3 0.1 10.3 2.1 1.1 2.1 5.4 0.3 0.1 11.8 3.0 0.3 0.6 32.3 32.7 5. Sugared yolk Salted yolk Control FA Lutein Control FA Lutein --------------------------.1 1.2 0.9 1.0 0.3 0. Fatty acids composition of raw and cooked egg yolk with 10% salt or 10% sugar after 3 month frozen storage – functional ingredients added before processing.4 0.3 3.3 3.4 0.3 27.3 0.1 18.4 0.3 3.0 3.1 1.7 32.8 0.5 1.2 0.2 0.3 27.3 1.9 1.7 5.3 27.3 3.2 0.9 0.3 25.1 1.4 26.1 12.9 1.4 3.3 31.7 1.8 20.

2 11.3 5.2 32.7 1.0 0. magaroleic acid: C17:1.0 0.8 0.3 1.6 31. n-10.1 11.1 25.2 27. n = 4.5 20. n-3.2 5.2 0. oleic acid: C18:1.5 1.4 32.3 2.2 0.8 1. n-9.2 0.8 31. 13 .Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 27.3 3.3 3.5 3.3 0.1 11. palmitoleic acid: C16:1.2 32.4 0. linoleic acid: C18:2.4 27.4 27. stearic acid: C18:0.7 0. docosahexaenoic acid: C22:6. margaric acid: C17:0.5 3.3 2.7 19.6 20.3 FA: fatty acid. n-6.8 0.3 2.0 20.3 0.9 0.3 3.1 10. arachidonic acid: C20:4.5 1.6 1.1 0.6 1. linolenic acid: C18:3.4 25. palmitic acid: C16:0. n-6.3 0.4 2.8 1.2 0. n-9.5 19. n-3.1 10.1 10.7 34. Myristic acid: C14:0.7 20.3 3.0 0.

5bz 10. 0 month Raw C0d C3d C5d SEM Sugared yolk Salted yolk Control FA Lutein SEM Control FA Lutein SEM ------------------------------------.4by 24.5ay 3.3 127. and C5d indicate 0. n = 4 a-c 14 .8bz 19.1 1.1 20.7 124.2 2.7bw 11.2 23.1 154.1az 109.5bz 15.7by 16.2 18.4bz 15.4 5.7ay 84.1bz 14.3az 3.4bx 1.3by 17.0bz 14.1by 7.7ax 3.7 128.1 1.0 bz bz az bz bz 14.1bz 1.8bx 12.2 16.2 22. and 5 day storage after cooking Values with different superscripts within a row are significantly different (P < 0.4 3.1bz 13.6 3.9bw 12.4 2.7az 5.5 1.1 17.3 21.7 5.8byz 14.7bz 1.1 20. C3d.3 3. FA: fatty acid.0bz 1.0by 13.2 1.7by 16.1 166.6az 101.1 1.4 3.4 16.7ay 132.3 2.5by 14.2bx 20.6 1 month Raw C0d C3d C5d SEM 21.6 4.8az 91.1 132.1bz 16.2 15.1 150.4by 11.0ay 110.3 4.8bz 14.1az 89.0az 2.4by 8.1az 113.3bz 13.1bx 15.1 2 month Raw C0d C3d C5d SEM 23.6az 6.2az 5.1 20.1 6.9ayz 114.1 15.0by 163.9 15.2 2.1 118.4 C0d.2bz 16.5bxy 1.1 136.3bx 17.7bz 14.1by 8.5byz 1.4 2.0 117.0bxy 14.0az 5.0bz 1.6 2.6by 13.6ax 139.0az 110.05).1az 116.3 17.3 2. w-z Values with different superscripts within a column are significantly different (P < 0.9ay 117. SEM is standard error of the mean.1 4.7ay 6.1 2.9az 4.7bz 1.6ay 66.5ay 128.1 20.9by 12.4 18.6 2.7 27.9by bz bz az bz bz 15.4 3 month Raw C0d C3d C5d SEM 19.3bz 13.5az 4. 3.7 1.Table 6.1ax 88.2 18.6 4.7 bz bz az bz bz 15.2 4.1by 1.3 2.1 111..05).1 17.1 5.5byz 1.0 15.0bx 1.0bz 12.6az 109.3 2. Lutein contents of raw and cooked egg yolk with 10% salt or 10% sugar by frozen storage – functional ingredients added before processing.5by 158.6bx 15.2 1.3 1.7 126.2 4.2az 126.8bz 1.5by 14.g/g sample --------------------------------------23.6bz 16.

2ax 446.2 457.3yz 489.7 415.8 446.3x 4.8 439. C3d.0y 372.0 10.9 C0d.4z 422.1y 457.8 6.2y 453.7 366.9y 379.0 422.1 5.6by 425.2 477. n = 4 15 .0 423.4 10.7 9.9 389.9z 527.6 13.7 418.0 425.1 22.6x 6.6y 471.9xy 6.0 427.3 3.6y 448.8 428.5 2 month Raw C0d C3d C5d SEM.6bz 386.2yz 508.4 470.3 432.0y 8.6 6.5z 4.2y 7.2y 511.0y 370.9 453.4 5.2y 7.7z 439.6 11.3 468.8y 501.1z 8.1 6.5 4.0z 457. Choline content of raw and cooked egg yolk with 10% salt or 10% sugar after frozen storage – functional ingredients added before processing.05).3y 507.7 5.5y 451.1x 6.2 466.8 469.4z 470.8y 12.9 6.6y 371.7 6.5 5.5aby 4.7y 8.6x 5.3y 510.8z 8.4 5. 480.0 9.4z 9.1y 488.6 10.2z 7.2 3.3 9.1z 516.0 6.7 467.6z 451.2 5.6z 417.3by 11.05). w-z Values with different superscripts within a column are significantly different (P < 0.5y 373.1 5.6 422.7y 473.5y 451.7z 416.6xy 453.6z 355.6y 446.1y 501.4 13.8z 494.4 3.4 451.5z 433.3 10.8y 449.6y 440.5yz 395.9 445.0z 509.6 440. SEM is standard error of the mean.9 448.2az 7.1z 445.5 3 month Raw C0d C3d C5d SEM 415.6w 495.8bz 450.2y 8.7 8.2 437.4x 5.1bz 455.7y 449.0y 8. Sugar Salt Control FA Lutein SEM Control FA Lutein SEM -------------------------.2 2. 0 month Raw C0d C3d C5d SEM.9 12.4z 437.8z 462.7 482.4z 427.4 475.0yz 15. 3.0 438.mg choline hydroxide/100 g sample ------------------------355.2 416.9 10.1 450.9az y y y ax by 428.4 11.6by 456.3y 518. 457.8y 364.3z 512.4 1 month Raw C0d C3d C5d SEM.8b 441.5az 423.8x 5.9 484. FA: fatty acid.8ax y y y y y 421.6z 422. and C5d indicate 0.7z 357. and 5 day storage after cooking a-c Values with different superscripts within a row are significantly different (P < 0.Table 7.4z 504.

FA: fatty acid.05). Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ----------------------------------Total ion counts x 104---------------------------------0 week Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 136 2641 608 1481 0 133 2131 918 1277 0 0 1899 341 1320 0 63 177 187 28 0 730 1823 251 813a 0 0 1573 265 748a 0 0 1985 258 799b 0 243 126 50 15 0 1 week Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 1398a 1693 460 1363 0 0b 2388 511 1333 0 1262a 1871 1681 1303 0 50 195 360 116 0 0 460 0 786 0 0 411 0 1017 0 0 1166 0 909 0 0 14 0 149 0 2 week Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 1228b 12048 281 15663 0 2799b 49347 356 36813 0 6268a 34545 336 32929 0 933 16430 32 5681 0 8689a 45012 309 78667a 0 1060b 19472 315 32176b 0 5565a 18781 292 20519b 0 1289 9973 24 7838 0 Aldehydes: hexanal. 2-propanol. Ketones: 2-propanone.Table 8. SEM is standard error of the mean. Volatile compounds of raw whole egg and egg yolk after pasteurization – functional ingredients added before processing. Alcohols: ethanol. a-b Values with different superscripts within a row are significantly different (P < 0. Hydrocarbons: hexane. n = 4. 16 .

Volatile compounds of cooked whole egg and egg yolk after pasteurization – functional ingredients added before processing.Table 9. Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ----------------------------------Total ion counts x 104---------------------------------- 0 week 0 day after cooking Aldehydes 17923a Alcohols 2833 Hydrocarbons 2861a Ketones 8748a Sulfur compounds 0 3 days after cooking Aldehydes 30247a Alcohols 7277 Hydrocarbons 3304 Ketones 9744a Sulfur compounds 0 5 days after cooking Aldehydes 25079a Alcohols 5330 Hydrocarbons 3162b Ketones 9085a Sulfur compounds 0 1 week 0 day after cooking Aldehydes 15306b Alcohols 1854b Hydrocarbons 2748b Ketones 8433b Sulfur compounds 0 3 days after cooking Aldehydes 27917 Alcohols 2910b Hydrocarbons 3359b Ketones 11699 Sulfur compounds 0 5 days after cooking Aldehydes 31805 Alcohols 3813 Hydrocarbons 3491c Ketones 12235 Sulfur compounds 0 14022ab 2565 1558b 5233b 0 11775b 2932 2207ab 5148b 0 1549 244 255 908 0 10047 2408 4153 6157b 0 13720 2812 5805 7848a 0 12532 2763 8013 8025a 0 1533 136 1592 424 0 24222ab 8316 4880 6888b 0 17995b 7764 5268 6373b 0 2890 1209 745 622 0 29558 38256 8167 9712 0 47327 39842 12736 11616 0 18636 15740 11206 9408 0 7976 6558 2120 682 0 23373a 5903 4337a 6755b 0 14806b 4162 3491ab 5527b 0 1974 844 287 523 0 13587 11427 5596 7321 0 23629 13573 10384 8402 0 23263 11630 11532 7747 0 4929 3054 2307 463 0 19779a 4562a 4083b 8923b 0 22566a 2739b 8572a 10410a 0 1027 477 800 445 0 18285ab 3900ab 10032b 9466 0 21049a 5747a 22371a 10634 0 12316b 1824b 12682b 9448 0 2034 844 1817 615 0 33023 4609a 5115b 11424 0 27956 3251b 7930a 11514 0 1589 332 813 665 0 18390a 4099b 4696 8329 0 14485ab 5493a 6348 8473 0 11006b 4367b 6139 7714 0 1405 342 509 433 0 36848 4882 5474b 11366 0 33429 4263 7076a 12425 0 1509 511 366 722 0 22344 4792b 9287 9565 0 22656 7889a 11231 10097 0 15790 4410b 9110 8204 0 1986 344 1145 713 0 2 week 0 day after cooking 17 .

2-methyl butanal. propanal. n = 4. 18 . pentane. octane. Hydrocarbons: 3-methyl pentane. FA: fatty acid. 2-propanol. 3-methyl butanal. hexane.Aldehydes 15060 Alcohols 25265 Hydrocarbons 1557 Ketones 12378 Sulfur compounds 0 3 days after cooking Aldehydes 30182 Alcohols 9938 Hydrocarbons 2522b Ketones 11228b Sulfur compounds 0 5 days after cooking Aldehydes 32181 Alcohols 9341 Hydrocarbons 3880b Ketones 11062b Sulfur compounds 0 20265 30156 2813 16690 0 22305 18131 3915 13130 0 2080 6380 783 1285 0 11592 16971 7580 17404 0 19465 34318 4336 15403 0 22271 14917 3748 18408 0 3626 5168 1190 1788 0 35089 52816 4584a 23865a 0 34059 77499 3969a 19955a 0 1521 24269 334 2632 0 12496b 1808b 8466 8618b 0 17519b 12725ab 10175 10786b 0 26746a 43606a 10828 19385a 0 1578 10076 808 1743 0 34905 65226 4940ab 18395a 0 34426 69689 5529a 20743a 0 2590 9123 344 1646 0 15964b 3996c 8568b 8834b 0 21019ab 20324b 10917a 10565b 0 23896a 71887a 9151ab 18064a 0 1973 5051 560 1158 0 Aldehydes: acetaldehyde. SEM is standard error of the mean. hexanal. Alcohols: ethanol. Ketones: 2-butanone. a-b Values with different superscripts within a row are significantly different (P < 0. pentanal.05). 2-propanone. 2-methyl propanal.

38by 2.07z 1.06 0.77ax 2.50bx 1.19x 1.55ay 1.33x 1.11 0.65y 0.06 0.23bz aby ay bx axy ay 1.12 0.05).05 0.07 0.23by 0.mg MDA/kg sample ------------------------------0.81cx 1.01 0.12 0.27by 1.91bx 1.46x 1.22by 1.45bz 1.00 0.36x 0.06 0.10 0.03 0.54ax 1.10 0.28 1.06 0.51y 0.65 2. TBARS values of raw and cooked whole egg and egg yolk after pasteurization – functional ingredients added before processing.05 0.07z 1. and 5 day storage after cooking Values with different superscripts within a row are significantly different (P < 0.00bxy 2.32x 1.57ax 1.11 1.63ay 0.13bx 0.03az 1.33by 0.01bz 1.13 0.43bx 0.45ax 2.44bxy 0.39aby 1. n = 4 a-c 19 .36by 0.26x 1.07 0.04 0.53 1.27by 1.61x 1.58ay 2. SEM is standard error of the mean.17bx 1.11 0.31ax 1.05).58ax 0.09 0.07 0. and C5d indicate 0.47by 0.23x 0.02 0.71y 0. w-z Values with different superscripts within a column are significantly different (P < 0.01 0.07 1 week Raw C0d C3d C5d SEM 0.53 0.15 2.44bz 2.57ay 1.06 0.61x 2.42aw 0.58bx 1.71ay 1. 0 week Raw C0d C3d C5d SEM Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ------------------------------------.39by 0.65axy 0.12 0.84 0.34by 0.28az 0.Table 10.15 0.56x 0.08x 0.13 1.63ay 0.84bx 1.03bxy 2. 3.23 0.14 2 week Raw C0d C3d C5d SEM 0.08 0.17x 1.80ax 1.24by 1.01 0. C3d.65az 2.10 1.07 0.93bx 0.35bx 0.04az 1.13ax 1.06 0.06z 1.06 0.03 0.01 0.09 1.10 C0d. FA: fatty acid.

2 33.7 37.9bxy 33.2 10.4 11.6 10.9y 30.9a 11.3a 33.5b 0.1bz 31.7 0.2a 0.2x 0.9b 0.1b 30.5ay 11.9b 31.7b 31.5 30.4 11.2bxy 33.3 0.5 10.9bxy 11.Table 11.3c 31.8b 10.3cz 10. FA: fatty acid.2 32.8y b axy b cx ax 11.4 0.5by 0.2 30.2 0.3bz 31.4 31.5 1 week Raw C0d C3d C5d SEM 10.5 0. and 5 day storage after cooking Values with different superscripts within a row are significantly different (P < 0. w-z Values with different superscripts within a column are significantly different (P < 0.4 10.0 10.5 0.3y 11.7b 10.3 0.5 10. 0 week Raw C0d C3d C5d SEM Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM -------------------------------.7b 10.3b 10.9axy 35.5bx 0.2 0.4 0.3 0.6 11.9b 0.3 0.5 0.8 35.1 0. SEM is standard error of the mean.3b b ax b by ay 12.5axy 33.3 10.7y 0.8a 0.5axy 10.0 34.8by 0.9b 11.7 10. n = 4 a-c 20 .6ax 0.2x 0.2 0.1 0.2 29. C3d.2b 0.4 31.8ay 12.6 0.6yz 10.2 11.3byz 32.05).0 10.2 0.0b 10.% of sample --------------------------------------10.3 C0d.0ay 31.1 0.4 10.9b 31.3 0.3 0. 3.9y 32.2a 11.5 2 week Raw C0d C3d C5d SEM 10.9a 34.7ay 33. and C5d indicate 0.4 31.1by 31.2 11.2 0.2bx 0.4 0.6b 0.1x 0.6a 33.3 33.05).4 10.1b 0.4 0.1b 31.2 0.2 31.8by 34. Fat content of raw and cooked whole egg and egg yolk after pasteurization – functional ingredients added before processing.7 0.5 32.

3 22.9 19.5 3.0 1.3 25.8 0.3 0.3 0.2 0.2 11.9 0.9 33.6 1.3 0.0 0.5 0.7 3.7 5 days after cooking Myristic acid 0.5 0.8 1.6 0.8 19.4 0.4 1.3 0.3 0.6 0.6 0.3 26.6 0.3 26.4 0.3 10.3 0.6 1.1 18.8 0.3 0.3 0.3 19.8 0.3 0.0 19.8 36.5 2.9 1.3 9.3 0.3 0.3 0.1 1.3 24.4 0.1 34.6 3.6 2.9 3.8 0.7 0.7 19.4 0.0 0.6 0.7 1.3 0. Egg yolk Whole egg Control FA Lutein Control FA Lutein --------------------------.3 34.9 18.4 0.2 0.9 0.5 0.3 0.3 0.5 35.8 3 days after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.3 37.% of total fat ------------------------------------Raw Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.2 11.2 11.8 18.6 0.5 0.4 0.0 10.3 0.3 10.5 34.7 0.5 36.1 0.2 2.3 26.9 1.7 2.3 26.3 21 .2 3.2 9.4 0.6 0.7 1.3 26.0 1.3 1.3 0.8 19.3 0.5 0.3 26.Table 12-1.3 0.1 19.3 25.1 10.8 1.7 3.6 33.3 0.5 17.7 0.3 24.7 0.3 0.9 6.4 0.8 38.3 24.6 0.3 26.3 0.5 0.0 18.7 1.9 19.7 2.5 0.4 35.3 0.6 3.4 18.5 0.7 0.5 6.1 18.1 0.0 38.6 3.5 0.5 2.6 3.9 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.3 9.7 0.3 36.5 5.2 10.0 0.7 1.6 1.1 36.6 3.2 10.6 6.7 18.3 0.3 25.7 0.6 0.3 26.3 27.3 1.6 0.3 0.3 0.6 37.3 26.5 0.3 9.0 0.3 0.7 0.3 26.3 0.3 18. Fatty acids composition of raw and cooked whole egg and egg yolk 0-week storage after pasteurization – functional ingredients added before processing.1 10.3 10.0 3.2 11.6 0.9 0.7 2.0 1.5 0.6 37.9 0.4 0.9 2.7 34.7 18.3 10.2 10.9 1.9 38.2 0.5 0.2 11.

Palmitic acid
Plamitoleic acid
Margaric acid
Magaroliec acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
Arachidonic acid
Docosahexaenoic aicd

26.6
1.6
0.3
0.3
10.4
37.5
19.0
0.7
2.8
0.6

24.0
1.5
0.3
0.2
9.5
35.9
18.3
7.2
2.4
0.5

26.5
1.7
0.3
0.2
9.9
38.5
18.8
0.7
2.5
0.5

26.6
1.4
0.3
0.2
11.6
34.6
19.6
0.6
3.9
0.8

25.0
1.3
0.3
0.1
11.0
32.9
18.8
6.1
3.5
0.8

26.6
1.5
0.3
0.2
11.5
34.8
19.5
0.6
3.9
0.8

FA: fatty acid, n = 4.
Myristic acid: C14:0; palmitic acid: C16:0; palmitoleic acid: C16:1, n-9; margaric acid: C17:0; magaroleic acid: C17:1,
n-10; stearic acid: C18:0; oleic acid: C18:1, n-9; linoleic acid: C18:2, n-6; linolenic acid: C18:3, n-3; arachidonic acid:
C20:4, n-6; docosahexaenoic acid: C22:6, n-3.

22

Table 12-2. Fatty acids composition of raw and cooked whole egg and egg yolk 1-week storage after
pasteurization – functional ingredients added before processing.
Egg yolk
Whole egg
Control
FA
Lutein
Control
FA
Lutein
--------------------------- % of total fat ------------------------------------Raw
Myristic acid
Palmitic acid
Plamitoleic acid
Margaric acid
Magaroliec acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
Arachidonic acid
Docosahexaenoic aicd

0.3
26.0
1.6
0.3
0.2
9.5
40.2
18.7
0.7
2.1
0.4

0.3
25.0
1.5
0.3
0.2
9.2
39.2
18.1
3.6
2.0
0.5

0.3
26.2
1.6
0.3
0.2
9.7
39.7
18.5
0.7
2.1
0.6

0.3
26.8
1.6
0.3
0.2
10.0
38.6
18.1
0.6
2.4
1.1

0.3
24.6
1.5
0.3
0.2
9.5
36.3
18.0
6.0
2.3
1.1

0.3
26.4
1.6
0.3
0.2
10.0
38.3
18.6
0.7
2.5
1.0

0 days after cooking
Myristic acid
Palmitic acid
Plamitoleic acid
Margaric acid
Magaroliec acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
Arachidonic acid
Docosahexaenoic aicd

0.3
26.4
1.6
0.3
0.2
9.9
39.2
18.5
0.7
2.2
0.8

0.3
24.6
1.5
0.3
0.2
9.3
38.1
18.2
5.1
2.0
0.5

0.3
26.1
1.7
0.3
0.2
9.7
39.8
18.6
0.7
2.1
0.5

0.3
26.6
1.6
0.3
0.2
10.0
38.9
18.3
0.6
2.3
0.8

0.3
24.4
1.5
0.3
0.2
9.4
36.5
18.3
6.2
2.3
0.6

0.3
26.1
1.6
0.3
0.2
9.9
38.5
19.2
0.7
2.5
0.6

3 days after cooking
Myristic acid
Palmitic acid
Plamitoleic acid
Margaric acid
Magaroliec acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
Arachidonic acid
Docosahexaenoic aicd

0.3
26.3
1.6
0.3
0.3
10.0
39.0
18.6
0.7
2.4
0.6

0.3
24.4
1.5
0.3
0.2
9.5
37.5
18.2
5.3
2.2
0.5

0.3
26.6
1.7
0.3
0.3
9.9
39.4
18.2
0.7
2.3
0.5

0.3
26.6
1.6
0.3
0.2
10.4
38.4
18.5
0.6
2.6
0.5

0.3
24.9
1.4
0.3
0.2
9.9
35.9
18.0
5.9
2.5
0.6

0.3
27.0
1.6
0.3
0.2
10.6
37.5
18.4
0.6
2.8
0.7

5 days after cooking
Myristic acid

0.3

0.3

0.3

0.3

0.3

0.3

23

Palmitic acid
Plamitoleic acid
Margaric acid
Magaroliec acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
Arachidonic acid
Docosahexaenoic aicd

26.5
1.6
0.3
0.2
10.0
38.8
17.9
0.7
2.4
1.2

24.1
1.5
0.3
0.2
9.3
37.4
17.5
7.0
2.0
0.4

26.8
1.7
0.3
0.2
10.0
39.3
18.0
0.7
2.3
0.5

26.6
1.6
0.3
0.2
10.3
38.2
18.4
0.7
2.6
0.8

24.8
1.4
0.3
0.2
10.0
35.7
18.2
6.1
2.6
0.5

26.6
1.5
0.3
0.2
10.9
36.7
18.9
0.7
3.2
0.6

FA: fatty acid, n = 4.
Myristic acid: C14:0; palmitic acid: C16:0; palmitoleic acid: C16:1, n-9; margaric acid: C17:0; magaroleic acid: C17:1,
n-10; stearic acid: C18:0; oleic acid: C18:1, n-9; linoleic acid: C18:2, n-6; linolenic acid: C18:3, n-3; arachidonic acid:
C20:4, n-6; docosahexaenoic acid: C22:6, n-3.

24

9 1.1 0.1 5.7 18.2 6.9 2. Egg yolk Whole egg Control FA Lutein Control FA Lutein --------------------------.8 18.3 0.2 1.3 0.3 25.6 2.2 9.3 1.3 27.3 0.2 10.7 0.5 37.3 0.3 24.3 0.2 9.4 0.3 18.6 0.3 26.1 37.9 40.2 10.2 1.1 35.3 0.3 0.4 0.7 18.1 5.7 18.4 0.5 0.6 0.5 0.8 0.4 1.5 18.9 1.2 10.1 0.8 1.6 2.9 0. Fatty acids composition of raw and cooked whole egg and egg yolk 2-week storage after pasteurization – functional ingredients added before processing.3 0.6 0.6 2.6 0.0 18.7 2.3 1.3 0.9 18.8 1.3 26.6 0.3 18.8 1.3 0.9 37.Table 12-3.6 5 days after cooking Myristic acid 0.2 10.2 17.3 26.6 37.3 6.3 26.7 2.3 0.6 0.2 36.3 0.9 2.6 3.1 39.0 39.8 17.4 0.7 0.5 0 days after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.4 0.4 18.3 26.0 39.7 0.1 38.9 0.6 1.3 0.2 10.2 0.3 0.4 0.2 9.9 36.7 0.3 0.6 0.5 0.5 0.1 18.3 38.3 26.3 0.1 18.2 0.7 2.7 0.3 0.2 9.5 0.5 0.3 0.2 9.6 0.1 1.9 37.3 24.2 10.2 9.7 2.0 0.6 0.3 0.6 2.3 25 .4 0.3 0.3 0.3 25.3 18.7 2.7 2.6 1.5 0.3 0.2 10.6 18.6 2.6 0.2 2.8 1.4 0.3 1.3 23.5 4.8 18.4 0.4 0.6 0.4 0.5 0.9 1.8 0.3 0.8 39.4 0.3 0.2 10.% of total fat ------------------------------------Raw Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.6 2.3 0.9 1.3 0.3 26.2 10.7 38.4 37.5 0.4 0.7 2.3 26.6 0.8 1.2 0.2 0.6 0.8 35.4 0.2 10.3 0.6 0.6 0.3 26.9 0.6 3 days after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.3 0.4 18.3 25.3 24.5 0.3 0.2 10.0 0.6 3.3 26.9 3.2 10.

6 1. n-10.9 1.9 0.6 0. arachidonic acid: C20:4. n-6. magaroleic acid: C17:1.7 2.2 6.6 38.6 0.7 2.Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 25.5 18.5 FA: fatty acid. n-9.9 0. Myristic acid: C14:0. stearic acid: C18:0.2 37.9 1.0 0. 26 .4 26.6 37.9 2.5 26.7 4.6 0.6 2.3 0.3 0.3 2.2 10.2 0. n-3.9 40.3 0. n-3.3 1.2 1.3 0. docosahexaenoic acid: C22:6.3 0.5 0.2 0.6 0.5 0. oleic acid: C18:1.6 18.1 35.8 2.5 0.2 10.4 37.5 19. linoleic acid: C18:2. n = 4. palmitic acid: C16:0.4 23.7 1.3 0. margaric acid: C17:0.6 18.3 18.3 0. linolenic acid: C18:3.2 10.8 2.3 25.2 0.5 25. n-6. palmitoleic acid: C16:1.2 9.2 9.5 18.8 0.2 9. n-9.

5ay 1.3bx 4.5bz 7.0 10.2bx 8.4ay 3.1a 3.1bx 2.2by 3.5a 1.2 1.4 0.2bx 0.3 C0d.6 2.6bx 2.3bz 0.1by 3.7byz 6.0by 0.2 2.8 3.0 1.05).4by 3. FA: fatty acid.6bx 0.9 1.5by 9.9 0.4 122.8 0. 3.8bz 7.4bx 130.5 10.8ay 19.4 bxy by 3.1ay 28.6a 6. 0 week Raw C0d C3d C5d SEM Whole egg Control FA Lutein ------------------------------------4. Values with different superscripts within a row are significantly different (P < 0. and C5d mean 0.5 0.7ax 102.5ax 25.3 3.8axy 22.7 10. SEM is standard error of the mean.1ay 3.0bz 9.8 12.8az 3.7bx 8.7 2.0by 3.3 4.4bx 2.8bz 0.2 0.6 Egg yolk SEM Control FA Lutein SEM g/g sample --------------------------------------1.7ay 2.4ax 4. Lutein contents of raw and cooked whole egg and egg yolk after pasteurization – functional ingredients added before processing.6 0.6bx 3.5by 114.7by 7.2ay 88.9 2 week Raw C0d C3d C5d SEM 4. w-z Values with different superscripts within a column are significantly different (P < 0.4 28.3 39.5 0. n = 4 a-c 27 .5 13.1bz 110.5by 8.1 bx by 0.5 29.7bx 1.2 119.3ax 104.1bx 9.4ay 3.0bz 0.3 0.8 2.4 2.4ax 24.5 1.7 1 week Raw C0d C3d C5d SEM 3.7 0.7 12.0bx 2.6 24.9by 10. C3d.6 bxy by 3.3bx by by 2.3ay 3.3 0.2 40.Table 13.8by 0.4 13.1ay 92.6ay 102.4by 0.9 12.05).3az 90.2 0.0a 2.9byz 7.4 4.7bx 55.4bx 12.3bx 7.7bx 1. and 5 day storage after cooking.5ay 22.6 9.3 6.1by 6.5 3.3 113.

mg choline hydroxide/100 g sample ------------------------188.2 184.1 564.4 488.8 594.1x 157.1 185.3 583.8 2.1 6.5 555.2 10.5 192.5 575.2 5.2 8.2 564.1x 5.9y 188.2 576.4 176.1 562.8ax 152.9abx 647. 3.4x 181.9xy 3.3 10.7 6.0y 6.5 556. and 5 day storage after cooking Values with different superscripts within a row are significantly different (P < 0.6bx 612.8 595.8 C0d.2 20.0y xy xy y 174.8y 6.05). n = 4 a-c 28 .8 11. w-z Values with different superscripts within a column are significantly different (P < 0.9 583.1 8.4y 5.5ax 10.3 9.0 6.2 168.2 560.4 44.05).3y 188.5xy 167.3 4.2 6.4 189.7a 565.Table 14. and C5d indicate 0.3 10.5y 5.4 1 week Raw C0d C3d C5d SEM 185.2 544.1 574.5 184.7 590.7 183.3b 156.6x 4. FA: fatty acid.1ax 15.4 6.6 591.5 191.2 188.2 2 week Raw C0d C3d C5d SEM 178.7y 188.1 524.0 6.9 196. 0 week Raw C0d C3d C5d SEM Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM -------------------------.9b 20.0 9. C3d.8 182.6 18.0 570.0 6.0b 518.6ax 170.1 557.1x 6.5 9.0ax 577.4 184.1 166.6y 588.4 184.1x 507.5y 191. Choline content of raw and cooked whole egg and egg yolk after pasteurization – functional ingredients added before processing.3y 205.8 555.6 497.5 7.3y 561.2 574.6y 569.9x 194.6x 178.7 3.7 190.3 191.2y 585.7 9.2 166.4 9.8x 185. SEM is standard error of the mean.9 39.7 10.9a 9.7 10.9 9.5 549.5xy 568.7 557.

2-butanol. propanal. 29 . Hydrocarbons: heptane. pentanal.Table 15. Alcohols: ethanol. SEM is standard error of the mean. a-b Values with different superscripts within a row are significantly different (P < 0.05). octane. hexanal. FA: fatty acid. hexane. Ketones: 2-butanone. 2-propanol. Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ----------------------------------Total ion counts x 104---------------------------------0 week Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 0 36805a 0 2670 0 0 23622b 0 2639 0 0 19170b 0 2673 0 0 3914 0 192 0 0 3617 0 1506 0 0 4983 0 1391 0 0 3576 0 1684 0 0 501 0 84 0 1 week Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 3723 70971a 0 2439 0 885 7362b 0 2006 0 3053 9084b 0 2027 0 1005 5201 0 126 0 365b 7543 0 1238b 0 388b 5017 0 987b 0 6837a 6974 0 4726a 0 184 982 0 439 0 Aldehydes: acetaldehyde. 3-methyl butanal. pentane. Volatile compounds of raw whole egg and egg yolk after ultrapasteurization – functional ingredients added before processing. 2-propanone. n = 4.

Table 16. pentanal. Volatile compounds of cooked whole egg and egg yolk after ultrapasteurization – functional ingredients added before processing. Alcohols: ethanol. 3-methyl butanal. Ketones: 2-butanone. Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ----------------------------------Total ion counts x 104---------------------------------- 0 week 0 day after cooking Aldehydes 32160 Alcohols 11657b Hydrocarbons 11221 Ketones 9495 Sulfur compounds 1455 3 days after cooking Aldehydes 40701 Alcohols 10327 Hydrocarbons 9306ab Ketones 10775 Sulfur compounds 3156a 5 days after cooking Aldehydes 27385 Alcohols 7835 Hydrocarbons 4475 Ketones 7349 Sulfur compounds 0 1 week 0 day after cooking Aldehydes 12098b Alcohols 37497a Hydrocarbons 1366 Ketones 5439 Sulfur compounds 0 3 days after cooking Aldehydes 20484b Alcohols 39843 Hydrocarbons 3671b Ketones 7151b Sulfur compounds 0 5 days after cooking Aldehydes 21120b Alcohols 34842a Hydrocarbons 4006 Ketones 6986b Sulfur compounds 0 33595 10221b 13011 8756 1806 35008 16464a 10069 8686 1076 3485 1488 1665 570 348 10329a 6922 6004a 7331a 622 10251a 8259 4433a 5746b 733 4964b 6946 2558b 5027b 650 910 646 493 465 124 49773 10186 13138a 10043 1278b 35918 6784 5720b 9490 610b 5833 1716 1252 602 519 12653 3829 4850 7906 888a 15245 5680 4565 6909 800a 13902 4811 4748 5700 0b 1428 700 774 564 7 32542 10153 7481 6738 0 31048 5189 8389 7326 0 3495 1439 1080 419 0 12858 3839 3154 5892 0 10290 3654 2653 4846 0 10000 3905 2450 4416 0 1216 428 751 399 0 16892ab 6157b 3551 7335 0 20865a 10847b 3897 6893 0 2135 2691 974 561 0 8197b 17310ab 2863b 3598b 0 4216c 10997b 2331b 4652b 0 21641a 20385a 7050a 11550a 0 1134 2023 855 1451 0 32216a 15365 5905ab 10150a 0 26055ab 13310 8001a 8449ab 0 2629 6756 736 569 0 5772b 20996 4717b 4170b 0 4882b 11733 3614b 3496b 0 15325a 16624 8053a 9332a 0 1483 2555 861 888 0 35324a 17364b 9171 9610a 0 26781b 22657b 4677 7580b 0 2333 5046 1320 625 0 6295b 14893 2520b 3521b 0 6130b 9445 2957b 3349b 0 20850a 17737 6142a 10627a 0 1097 2648 745 573 0 Aldehydes: acetaldehyde. 2-propanone. octane.05). a-bValues with different superscripts within a row are significantly different (P < 0. pentane. SEM is standard error of the mean. propanal. 1-pentanol. 2-propanol. 30 . hexane. 2butanol. FA: fatty acid. dimethyl trisulfide. n = 4. hexanal. Sulfur compounds: dimethyl disulfide. Hydrocarbons: heptane.

6y 5.6y y y 8.83 1.08 0.00ay 0.7 22.05 0.94by 0.8 0.04 0.67by 0.09 0.0 1.07 0. and 5 day storage after cooking Values with different superscripts within a row are significantly different (P < 0.0 0.3 0.94y 1.04 1 week Raw C0d C3d C5d SEM 0.Table 17. and 5 day storage after cooking Values with different superscripts within a row are significantly different (P < 0.57by 0. w-z Values with different superscripts within a column are significantly different (P < 0.05).1 0.79by 0.7 .4 22.3 20.2 0.35ax 0.6 19.7 8. 0 week Raw C0d C3d C5d SEM Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ------------------------------------. and C5d indicate 0.95ay 0.05).5 22.76 0.0z 17.7 17.59az 0.96bx 0.4y 7.83by 0.3 7. 3. FA: fatty acid.6y 6.5 0.96by 0.1ay 18.1 1.75y 0.77 0.69az 0.8 1.03bz 0. n = 4 a-c 31 17.59by 0.1 17.33bz 0.35ay 1.01 0.2 1.5 0.1y 8.2 0.06 C0d.04 0. 0 week Raw C0d C3d C5d SEM Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM -------------------------------. FA: fatty acid.7z 9.07 0.0y 0.6 22.07 0.79ax 0.5 9.9 20.05 0.77y 0.96bx 0.7z 18.14y 0.05 0.6 8.07x 0.0 0.5 1.3 14.67az 1.8z 8.6 21.9y 6.9 8.98by 0.2 1 week Raw C0d C3d C5d SEM 7.05 0. SEM is standard error of the mean.4 2.2z 8.2 21.00x 0.3y 9.24axy 0. Fat content of raw and cooked whole egg and egg yolk after ultrapasteurization – functional ingredients added before processing.07 0.8 7.05).68by 0.3 21.2 0.4y 21.60y 0.3 22.2 C0d.4 1. C3d.05 1.12 0.08z 0.3yz 19.10z by ay by y z 1.09az 1.00bx 0.6y 0.% of sample --------------------------------------7.06 0.05).0 7.3 1.05abx 1.4 8.0y 0. w-z Values with different superscripts within a column are significantly different (P < 0.9 8.8 8.75bx 0.3 3. C3d. and C5d indicate 0.8 18.05 0. n = 4 a-c Table 18.4 8. TBARS values of raw and cooked whole egg and egg yolk after ultrapasteurization – functional ingredients added before processing. SEM is standard error of the mean.03 0.06 0.03bz 0.3 0.02 0.mg MDA/kg sample ------------------------------0.93axy 0.13 0.06 0.2 0.0z y aby 8.29bz 0.5 2.2 0.13z 0.2b 0.07 0.6yz 20.7 20.64axy 1.08 0.3 0.10 0.35bz 1. 3.03 1.35bz 1.04 0.91by 0.4 17.57 0.

2 6.2 6.4 1.0 1.2 0.4 1.3 0.4 26.2 2.4 2.2 0.8 1.2 19.9 0.2 2.1 9.0 34.1 0.2 0.2 0.5 0.1 10.2 0.0 0.5 35.8 0.1 10.7 0.8 34.2 10.2 0.5 2.2 0.2 9.0 0.2 0.8 19.8 19.1 0.3 24.1 10.4 19.4 1.3 2.5 3.1 6.8 19.5 0.9 0.6 1.8 1.4 2.4 26.1 36.0 36.4 2.2 0.1 10.5 2.1 2.6 0.3 24.9 0.3 25.5 0.5 35.2 0.7 18.1 10.9 0.2 0.3 0.1 36.4 0.2 2.1 10.4 27.1 9.1 36.2 0.2 0.4 0.1 36.9 33.1 10.2 1.1 9.4 26.1 10.0 0.5 19.5 1.3 0.9 0.0 0.4 0.2 0.1 0.2 0.4 2.1 0.2 0.4 32 .2 20.3 0.5 1.2 0.% of total fat ------------------------------------Raw Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0. Egg yolk Whole egg Control FA Lutein Control FA Lutein --------------------------.4 27.4 34.1 10.3 6.1 0.6 1.7 1.2 0.7 34.4 19.4 2.9 2.5 19.3 0.4 1.0 19.6 1. Fatty acids composition of raw and cooked whole egg and egg yolk 0-week storage after ultrapasteurization – functional ingredients added before processing.2 0.3 34.6 1.2 0.2 0.5 1.3 1.2 0.4 27.4 0.5 0.0 0.6 19.5 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.2 0.1 19.4 26.4 24.9 0.7 2.3 24.5 2.9 0.1 0.1 2.3 35.5 0.9 0.9 20.4 27.0 32.6 19.1 2.3 20.2 0.7 5 day after cooking Myristic acid 0.9 1.2 0.4 1.1 11.7 2.4 29.1 36.2 5.2 0.0 2.4 0.1 10.4 2.4 2.8 1.4 27.3 24.1 9.1 2.3 34.2 0.4 0.2 0.6 1.4 35.9 0.1 1.6 1.6 2.5 19.7 1.7 0.1 10.9 0.2 20.9 2.5 6.4 26.4 0.6 1.9 2.Table 19-1.3 3 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.2 2.4 27.

3 2.8 1.3 FA:  fatty acid.5 2. n-6.2 27.5 35.3 2.8 19. arachidonic acid: C20:4. stearic acid: C18:0. linolenic acid: C18:3.4 26.0 6.0 20.3 19.Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 27.1 0. palmitoleic acid: C16:1.2 9.7 0. n-3.2 2.7 1.2 2.9 0.2 0.4 2.7 24. docosahexaenoic acid: C22:6. n-9. palmitic acid: C16:0.3 1.2 35. linoleic acid: C18:2. n-6.8 1.6 19. n-10.9 1. Myristic acid: C14:0.9 2.2 35.4 35. n = 4.4 27.1 10.1 10.1 0.2 0.9 19.1 9. 33 .2 0.9 0.2 0.9 1. n-9.1 10.6 1.0 0.2 0.6 25.0 6.2 0.4 2.8 33. magaroleic acid: C17:1.2 0.5 33.9 0. n-3. oleic acid: C18:1.6 1.4 19. margaric acid: C17:0.2 0.0 1.2 0.3 2.1 10.

7 19.3 0.1 2.3 24.1 9.2 0.4 34.2 0.4 27.0 19.4 1.6 0.0 0.2 0.4 27.2 10.0 37.5 6.0 6.5 2.2 0.7 19.2 0.1 2.7 0.9 0.0 36.9 0.2 0.4 27.6 34.1 10.2 0.4 0.4 25.1 36.Table 19-2.8 0.1 9.1 0.4 18.1 18.4 34 .4 24.9 2.9 0.5 0.6 0.6 5 day after cooking Myristic acid 0.4 27.4 6.8 21.8 0.7 2.3 6.5 0.4 0.7 33.2 36.7 0.6 1.8 0.3 0.2 2.9 33. Fatty acids composition of raw and cooked whole egg and egg yolk 1-week storage after ultrapasteurization – functional ingredients added before processing.1 0.2 0.1 10.1 10.3 24.1 10.9 19.3 19.9 1.7 1.7 6.1 0.2 0.3 2.1 9.4 0.4 27.9 0.2 0.0 2.3 36.4 26.9 0.2 0.4 28.2 0.2 35.1 2.7 3 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.2 0.9 0.2 0.4 27.5 19.2 0.5 0.9 19.0 1.1 9.4 24.1 10.9 0.8 0.2 2.1 10.4 1.1 9.5 35.9 1.8 1.4 24.4 2.6 3.8 37.2 19.1 0.1 0.4 2.1 10.2 36.6 0.4 2.4 20.2 2.4 0.5 19.1 0.3 0.7 0.6 2.6 0.4 26.9 0.4 3.1 2.7 0.6 35.7 0.1 9.4 2.4 2.1 10.3 2.6 0.4 27.2 0.2 9.3 19.2 20.2 0.5 0.6 0.1 0.2 0.5 0.7 2.9 0.4 35.4 26.5 2.9 6.4 0.4 0.3 0.1 9.1 20.4 2.6 0.7 0. Egg yolk Whole egg Control FA Lutein Control FA Lutein --------------------------.8 35.4 0.2 0.% of total fat ------------------------------------Raw Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.3 0.8 1.2 0.8 19.8 0.9 0.2 0.2 0.2 0.6 0.6 0.2 0.4 2.6 0.2 0.8 0.4 27.1 36.0 2.5 2.0 20.1 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.2 0.0 0.1 10.0 0.4 2.4 34.

n-3.2 0. oleic acid: C18:1.0 37.3 2. Myristic acid: C14:0.8 19. n-10.3 19.6 24.5 26. linoleic acid: C18:2. n-9.2 10.1 9. margaric acid: C17:0.3 2.1 9.2 0.4 2.9 0.2 0.5 2.2 0. linolenic acid: C18:3.9 20.4 2.6 FA: fatty acid.2 0.7 2. palmitic acid: C16:0. docosahexaenoic acid: C22:6. magaroleic acid: C17:1.1 2.3 35.2 0.Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 27.6 0. stearic acid: C18:0.6 1. arachidonic acid: C20:4. 35 .2 0.9 37.2 0.8 2.2 0.6 24.7 37.9 36.2 0.0 0.1 19.5 19.5 0. n-6.1 0.2 6.8 2. n = 4.5 1.5 19.4 27.2 0.0 0.2 6.2 0.1 9.9 0. palmitoleic acid: C16:1.1 9.5 2. n-9. n-3.2 0.2 35.3 0.1 9.2 0. n-6.6 26.

8z 276.3 146.2 307.3 2.9bz 25.1 315.8 149.1y 9.6 160.1 9.1 1.2b 72.7a 1.0 1.05).1 10.5b 9.5a 2. w-z Values with different superscripts within a column are significantly different (P < 0.1 1.6 320.05). Egg yolk Whole egg Control  Lutein SEM Control  Lutein SEM -------------------------. Lutein contents of raw and cooked whole egg and egg yolk after ultrapasteurization – functional ingredients added before processing. FA: fatty acid.1 1.4b 1.0 330.8a 73.8 145.2 150.3bz 1. and C5d indicate 0.4 141.9b 11.2 2. n = 4 a-c 36 262.0 310.7b 2.1 1.8 324. C3d.4 4.3 1 week Raw C0d C3d C5d SEM 4.5b 9.9 132.0 12.3 149.8 5.6 138.7 15.0y 317.3 3.6 142.3b 10. SEM is standard error of the mean.1 10.1 137.05).8 126.3b 73.6 305.8 16.0b 2.6a 3.2 C0d.6bx 26. and C5d mean 0. 3.6 2.1 4.1 3.1az 31.8 12.9ayz 28.5 .4b 9.8b 2. FA: fatty acid.2a 1.0bz 3.0 142. SEM is standard error of the mean.3a 1.4y 304.05).6a 4.5 294.4 3.1 2.3 322.1 2.1 1.1 10.6 5.2 2.1b 1.7y 302.4 315.0 279. Choline content of raw and cooked whole egg and egg yolk after ultrapasteurization – functional ingredients added before processing.3 15. and 5 day storage after cooking..2by 26.3 8.1 71.7 134.1 1.8b 11.6 138.6b 9.1y 324.0 8.9z 305.1 25.9 70.0b 3.1a 1.g/g sample --------------------------------------3. 0 week Raw C0d C3d C5d SEM Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ------------------------------------.2 18.1 274.2 270.0 160.6 6.5z z 3. w-z Values with different superscripts within a column are significantly different (P < 0.6b 3.1 1.8 290.1 9. 3. 0 week Raw C0d C3d C5d SEM.3 4.8 273. and 5 day storage after cooking Values with different superscripts within a row are significantly different (P < 0.6 5.mg choline hydroxide/100 g sample ------------------------4.9z y 3.1 1.5 140.6 4.4 C0d.5 11.7b 67.9a 1.1 9.3 5.1b 1.4 136.4 3.2 140.0ayz 1.1a 75.9b 10.1 1.2y 321.8b 1.1 28.2 16.9 340.2ay 26.6 150.7 136.4 142.8 139. n = 4 a-c Table 21.4b 2.8 1 week Raw C0d C3d C5d SEM 137.9 10.0a 79.0 10.4 11.Table 20.2 2.2 5. Values with different superscripts within a row are significantly different (P < 0.6b 10. C3d.4 17.1by bz bz a b b 2.

2-propanone. butanal. 2-methyl propanal. octane.Table 22. Hydrocarbons: heptane. hexane. 2-butanol. pentane. 2-propanol. Ketones: 2-butanone. hexanal. 1-pentanol. a-b Values with different superscripts within a row are significantly different (P < 0.05). 37 . Alcohols: ethanol. pentanal.5 g egg yolk powder before volatile analysis. heptanal. Sulfur compounds: dimethyl disulfide. pentanal. SEM is standard error of the mean. *2 ml water was added to 1 g whole egg powder and 2 ml water was added to 1. FA: fatty acid. 2-methyl butanal. Volatile compounds of raw whole egg and egg yolk after spray drying*– functional ingredients added before processing. 3-methyl butanal. propanal. n = 4. Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ----------------------------------Total ion counts x 104---------------------------------0 month Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 2433 0 303b 612 0 4085 0 400ab 647 0 3902 0 447a 653 0 455 0 32 18 0 4257 0 263 672 0 5781 0 265 709 0 6060 0 297 591 0 630 0 33 45 0 3-month storage Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 22581 34963b 5062b 4501b 1299b 32082 47642a 4816b 4443b 1225b 46788 22964c 8328a 6733a 2018a 2019 9509 448 257 61 50780b 24724 7426 4553b 1107 66436a 24690 10384 5594a 1207 65991a 20042 10543 5999a 1567 3689 2427 930 193 126 6 month Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 25625c 16253a 6081b 6314b 1384a 33395b 7811b 5589b 6942b 1117b 46301a 8756b 8900a 8541a 1533a 1415 454 416 277 71 47598b 12851 5080b 2775b 780 57194b 10251 7003b 3225b 821 73919a 11392 10515a 5242a 1117 4635 1009 828 199 86 9 month Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 19705 13282 3720 3297 774 31980 9531 5196 5046 1187 27499 16037 3969 4319 1090 3974 2601 816 650 161 43757b 11272 4637b 1790 876 47893b 3995 5885ab 1436 927 63596a 4719 7427a 2253 1094 3458 2130 483 309 105 12 month Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 32408c 397303 18046 19889 1505 46942b 339473 19097 71499 1764 58687a 449731 22503 14488 2073 3576 46984 2281 3299 169 52086b 421407 15585 93849a 778 75070a 442089 17867 51175b 989 85042a 443591 18279 61066b 1013 5385 25878 1892 6675 80 Aldehydes: acetaldehyde. dimethyl trisulfide.

Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ----------------------------------Total ion counts x 104---------------------------------0 day after cooking Aldehydes 8066 Alcohols 716c Hydrocarbons 2730 Ketones 18326 Sulfur compounds 0 3 days after cooking Aldehydes 12923b Alcohols 2153b Hydrocarbons 1232 Ketones 19166 Sulfur compounds 0 5 days after cooking Aldehydes 18921a Alcohols 3595b Hydrocarbons 1847b Ketones 19977 Sulfur compounds 0 3-month storage 0 day after cooking Aldehydes 33907b Alcohols 14844a Hydrocarbons 9114 Ketones 50503 Sulfur compounds 598c 3 days after cooking Aldehydes 19728 Alcohols 21701a Hydrocarbons 3398 Ketones 45050 Sulfur compounds 0 5 days after cooking Aldehydes 25290 Alcohols 17236 Hydrocarbons 3572b Ketones 43187 Sulfur compounds 0 11582 1119b 4000 20689 0 11376 1998a 4209 24419 0 1341 25 765 1954 0 15633 502c 4394a 4173 0 14157 702b 2141b 4453 0 15233 1240a 3582a 4365 0 1616 28 429 175 0 15417ab 2219b 1274 23454 0 19043a 3636a 2183 26201 0 1232 361 337 2056 0 18896 2553 6161 4484 0 18031 2471 5100 4919 0 21800 2721 8416 5436 0 2814 185 870 295 0 14970b 3266b 2242b 22941 0 18002ab 5416a 3593a 26616 0 983 482 281 1942 0 18339 2676 9765 4825 0 17912 1846 8440 4545 0 20860 1751 10738 5202 0 2298 287 1025 285 0 35137b 6176b 8491 52885 2206a 46245a 4949b 12258 45417 978b 3081 1141 1103 4875 54 131201 11214 46885b 38572 640 145292 10176 104637a 34642 669 123411 9398 39907b 33370 745 23757 1417 12183 4906 107 27654 3743b 4035 46419 0 29121 2572b 4664 54370 0 2617 2180 424 4240 0 109141 14347 28279b 31692 0 116269 12594 46265a 28890 0 102479 16181 28418b 29862 0 11980 1534 4382 4612 0 29379 11582 4162ab 46276 0 28178 14754 5510a 52404 0 2525 1455 430 4250 0 107237 23204 29553 29200 0 114947 13195 29559 30583 0 101773 15541 16139 27147 0 14008 3521 4950 3277 0 6 month 0 day after cooking 38 .Table 23. Volatile compounds of cooked whole egg and egg yolk after spray drying – functional ingredients added before processing.

Aldehydes 20900 Alcohols 8023a Hydrocarbons 4737a Ketones 42023a Sulfur compounds 0 3 days after cooking Aldehydes 15392b Alcohols 5212a Hydrocarbons 2001 Ketones 28426 Sulfur compounds 0 5 days after cooking Aldehydes 32706 Alcohols 3959b Hydrocarbons 3036 Ketones 31828b Sulfur compounds 0 9 month 0 day after cooking Aldehydes 14771 Alcohols 27908 Hydrocarbons 5884 Ketones 30455 Sulfur compounds 195 3 days after cooking Aldehydes 37975c Alcohols 86802 Hydrocarbons 15514 Ketones 53218 Sulfur compounds 809 5 days after cooking Aldehydes 47961 Alcohols 59769 Hydrocarbons 17024 Ketones 51240 Sulfur compounds 412 12 month 0 day after cooking Aldehydes 175905 Alcohols 542102 Hydrocarbons 66388 Ketones 0 Sulfur compounds 440 3 days after cooking Aldehydes 159931 19749 3749b 3272b 18605b 0 19377 2613b 3986ab 26584b 0 1391 719 298 3257 0 55257 5216 2077 23866 0 50294 5289 2381 18501 0 67989 5666 5640 25975 0 7171 1056 1386 3712 0 23824a 1534b 3091 22254 0 22645a 481b 3852 27373 0 2004 741 526 1701 0 40055b 4677b 5312 18791 0 48478ab 6648a 3542 19396 0 55561a 7252a 7645 22612 0 3549 466 2476 1569 0 25224 7313a 2815 46529a 0 30235 3107b 3950 39847a 0 2917 567 341 2200 0 73794 8373 8749 34046 0 66888 11703 7220 26913 0 73463 9967 5618 30982 0 4699 408 1359 1879 0 16278 10410 3954 25343 130 21296 13718 5270 27942 200 1930 8264 1141 1816 30 115304 41725c 40462 17725 293 142351 160844b 36178 20028 519 173797 292786a 52192 30830 501 17639 34815 14082 4404 105 46759b 34406 16538 54885 747 56973a 46022 17975 49582 746 1885 7670 934 2442 109 169494c 65264 86242 29189 526 442734b 89433 73418 32924 555 559469a 75618 70566 20481 509 35718 2757 16510 7146 92 54110 50755 17802 47951 440 51145 41312 17762 47480 456 1803 4750 1018 1180 47 136834 103845b 79509 21634c 389b 139397 370909a 69115 27624b 530a 159339 487516a 79704 32483a 554a 8362 41964 8905 902 28 192088 534506 78180 0 966 164409 424494 76781 0 623 13377 53297 5099 0 205 30005 413399 16357 0 491 34280 313611 18604 0 386 32059 281974 19611 0 160 5244 62865 3285 0 173 169973 164319 18462 29874 32852 35052 2297 39 .

2-propanone. hexanal. Sulfur compounds: dimethyl disulfide. 3-methyl butanal. pentane. 2-methyl propanal. Ketones: 2-butanone. Alcohols: ethanol. hexane.Alcohols 644270a Hydrocarbons 57751 Ketones 0 Sulfur compounds 165b 5 days after cooking Aldehydes 104035 Alcohols 792711a Hydrocarbons 59540 Ketones 0 Sulfur compounds 0 471687b 67611 0 554a 500825b 52937 0 419a 34791 17857 0 76 369664 15926 0 483 271588 17517 0 455 292128 19811 0 493 46697 1440 0 55 138150 554124b 45694 0 255 120837 527617b 43414 0 223 13939 43751 7401 0 113 31886 486335a 23337 0 449 33708 336230b 22586 0 442 30296 289675b 23445 0 521 2277 41923 2641 0 46 Aldehydes: acetaldehyde. dimethyl trisulfide.05). 40 . 1-pentanol. propanal. butanal. 2-methyl butanal. pentanal. Hydrocarbons: heptane. 2-propanol. 2-butanol. heptanal. a-b Values with different superscripts within a row are significantly different (P < 0. FA: fatty acid. octane. n = 4. pentanal. SEM is standard error of the mean.

w-z Values with different superscripts within a column are significantly different (P < 0.26 0.68 1.19b 1.07 1. n = 4 a-c 41 .90 0.08 0.07z 1.08 1.96a 0.03 1.13 12 month Raw C0d C3d C5d SEM 0.12by 1.46 1.77z 1.06z 1.47xy 0.14 0.54ax 1.43 1.97cy 1.62y 0.92ay 0.23by 0.26a 1. 3.10 0.34a 1.10 0.85a 0.10 2.18 0.07 1.08 0.45by 1.04a 0.07aby 1.47abx 0.23by 0.94axy 1.56xy 0.07 1.46x 1.28 0.05 0.09 0.04 0.67abz 0.19 0.09 1.12 1.14y 1.05 0.08 0.05 0.75 0.01a 0. and C5d indicate 0.20 0.02z 1.45 1.98 1.07 9 month Raw C0d C3d C5d SEM 0.62x 0.61 0.43a 1.06 0.05).94 1.06 0.46x 1.13 0.21y 2.48 2.04x 1.05 0.19 0.07 0.05 1.06z by ax ay z 2.84a 0.76z 1.03 0.83bz 1.04 0.76b 0.73b 0.12 0.78cxy 0.42 0.69 0.13 1.17x 1.90 1.06 1.29y 1.14 0.68yz 2.11 0.99x 0.10 0.65z 0.35x 1.85 0.07 1. C3d.84y 1.64b 0.70yz 0.08 1.23x 0.18y 1.00y 1.06 1.05).06 0.11 C0d. 0 month Raw C0d C3d C5d SEM Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ------------------------------------.25y 1.12 0.10 0.18 1.02 0.98abz 1.57z 1.28y 1.07 0.16 0.10z 0. and 5 day storage after cooking Values with different superscripts within a row are significantly different (P < 0. SEM is standard error of the mean.57y 0.31bx 1.33by 0.05b 0.mg MDA/kg sample ------------------------------1.12 0.36xy 1.10 1.73z 1. TBARS values of raw and cooked whole egg and egg yolk after spray drying – functional ingredients added before processing.35 0.44by 0.63 0.76b 0.08 0.33z 1.13az 1.07 3 month Raw C0d C3d C5d SEM 0.08 1.63ax 0.68z 0.27b 1.70x 0.27b 0.42xy 1.83ay 1.87z 1.12 0.65 1. FA: fatty acid.68y 1.61z 0.62ax 1.10 1.12 0.38 1.12 0.67by 0.10 0.23aw 0.33ay 1.05 1.88y 1.09 0.99b 1.73y 1.07z 2.05c 0.Table 24.14 0.93a 0.86 0.05 1.38bz 1.58ax 0.04 0.05 0.05z 0.19 6 month Raw C0d C3d C5d SEM 0.15 0.05 1.07 0.29xy 1.29b 0.24 1.93byz 1.11y 1.15ab 1.20 1.68x 0.91xy 0.26y 1.

1 63.5x 15.3 0.3 0.5by 0.4 0.6 0.0y 0.4z 15.2 0.1x 33.8z 33.4 43.2ay 0.9 58.4 39.2z 0.5y 31.4y 0.8ay 13.5by 13.5ay 13.3 0.8y 0.3 64.2by 13.7aby 28.6y 13.1y 31.7bz 31.7x 31.8y 30.5 C0d.05).3z 24.5 0.0by 33.5 0.2y 30.6 65.3 0.9y 31.9y 0.7y 12.2ax 13.4by 13.2ay 33.4 0.1y 0.4ax 39.4 23. w-z Values with different superscripts within a column are significantly different (P < 0.1 0.2 0.2bx 13.3z 1.8aby 30.0y 0.4aby 14.4y 0. n = 4 42 .3 39. Fat content of raw and cooked whole egg and egg yolk after spray drying*– functional ingredients added before processing.1y 32.4x 32.0x 31.3 43.4y y y y z z 16.3 0.4y 14.6 0.2 0.4y 1.9x 30.4x 31.1 0.5by 13.1 62.1 60.3x 32.9z 0.0 22.9bz 13.7 0.4x 31.6 3 month Raw C0d C3d C5d SEM 41.0y 13.Table 25.3 41.7aby 32.1y 0.7bx 0.2x 30.8x 14.1y 14.3y 31.3 69.8bz 29.6 9 month Raw C0d C3d C5d SEM 40.0 0.6 0.1ay 0.1y 0.3 0.8 0.2 0.4 0.3 0.0y 13.6z 0.0 40.8y 0.2x 33.2 15.6ax 13.5 0.7y 13.9 0.8by 13.9y 62.3 23.05).8ay 14.4 0.6x 13.% of sample --------------------------------------42.4 15.9 0.7bx 13. 0 month Raw C0d C3d C5d SEM Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM -------------------------------.6 0.5y 0.2ay 30.2bx z z z bz az 14.1 0.3az 33.4 0. FA: fatty acid.4 64.0y 31.9y 0.8y 0.4 0.5 41.4 0.5abz 0.3 42.6y 32.8 41.9z 13.2y 0.1ax 14.7az 0.7 64.2z 24. 3.9ay 13.1 13.3 14.5 61.5 6 month Raw C0d C3d C5d SEM 37.9 23.5 63.5 72.4z 34.5 0. and C5d indicate 0.2 21.0az 0.2bx 13.9 23. C3d.3 0.9x 30.8z 14.6by 29.7ay 32. and 5 day storage after cooking *Dried powders were used for raw sample and reconstituted whole egg or yolk were used for cooked samples a-c Values with different superscripts within a row are significantly different (P < 0.6bz 0.4 0.1y 64.6y 31.6ay 29. SEM is standard error of the mean.7 0.6 0.4 15.6y 13.1ay 14.6z 34.1 23.5 12 month Raw C0d C3d C5d SEM 38.4y 0.0y 14.0z 0.6az 14.1by 12.6y 14.6bz 13.2 13.1y 0.0 70.5 1.3 0.

7 4.3 3 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.2 11.9 20.8 1.9 2.6 1.1 1.4 1.5 3.1 0.2 3.0 1.5 30.3 0.3 32.2 0.6 1.7 0. Egg yolk Whole egg Control FA Lutein Control FA Lutein --------------------------.4 34.8 1.3 26.8 0.0 1.3 3.0 3.4 3.3 26.3 0.3 0.2 10. Fatty acids composition of raw and cooked whole egg and egg yolk 0 month after spray drying – functional ingredients added before processing.3 27.7 0.8 0.9 1.1 0.8 1.2 11.0 1.4 26.4 1.3 26.2 11.6 1.6 1.8 0.6 4.1 0.2 0.7 20.6 1.7 0.7 33.7 0.1 1.4 4.6 32.3 0.7 20.3 0.0 0.3 4.3 0.0 20.2 20.3 25.6 0.7 2.3 0.4 1.2 11.3 26.1 32.4 0.2 11.9 1.7 20.6 21.3 26.3 26.0 20.3 1.3 4.6 21.2 0.0 31.7 31.2 0.0 0.8 21.6 0.1 3.9 1.1 1.4 0.0 1.9 1.8 1.9 20.3 25.4 4.5 1.3 1.3 0.5 4.7 3.2 0.6 0.Table 26-1.2 0.4 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.9 0.8 31.1 11.2 11.9 0.5 1.2 0.2 11.8 0.3 27.2 0.3 0.9 31.3 0.7 0.2 10.2 32.1 3.8 31.8 0.4 3.2 0.3 27.6 20.1 5 day after cooking Myristic acid 0.8 31.5 32.5 0.3 0.9 3.4 3.2 11.2 12.5 4.8 1.3 0.8 1.9 20.3 4.5 0.0 1.3 25.1 11.7 31.0 0.7 20.8 3.0 1.3 25.7 0.% of total fat ------------------------------------Raw Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.3 25.4 26.2 0.2 0.3 25.3 3.7 0.2 20.6 1.7 0.0 1.9 0.3 26.3 0.5 31.2 0.3 20.3 4.6 1.7 0.8 20.7 0.7 1.9 0.7 0.9 1.2 11.2 1.2 11.4 1.2 10.3 3.3 43 .4 1.5 31.9 0.1 11.2 30.3 0.2 10.2 0.1 0.6 1.6 20.

0 26.6 4. linolenic acid: C18:3.6 0. n = 4.2 11.2 12. margaric acid: C17:0.1 32. Myristic acid: C14:0.7 0. stearic acid: C18:0.7 1.6 4.3 0.3 20.2 11. oleic acid: C18:1.0 26.9 1.9 0.5 32.2 1.0 20.9 1. 44 .2 0.7 1. n-3.3 31.3 0.1 1.2 10.2 1.Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 27.8 0.9 31.0 FA: fatty acid. n-3.4 21.8 1.6 3.1 3.4 1.2 0. linoleic acid: C18:2. docosahexaenoic acid: C22:6.8 0.5 32. n-6. magaroleic acid: C17:1.1 25.3 0.2 11.8 1. palmitoleic acid: C16:1. n-9.4 20.0 1.2 3.1 1.2 11.7 0.1 0.4 32.2 0.8 0.6 1. n-6.3 3.3 4. palmitic acid: C16:0.0 25.9 3.5 0.9 26. arachidonic acid: C20:4. n-9.6 20.8 21. n-10.

1 1.7 34.5 0.6 0.9 20.8 20.2 5.2 20.5 36.3 0.0 0.1 2.0 0.2 0.8 0.3 0.6 2.5 5.3 0.4 0.7 34.9 20.7 0.0 0.9 0.3 0.3 1.1 0.3 2.6 2.2 9.6 0.3 0.5 2.4 0.9 0. Fatty acids composition of raw and cooked whole egg and egg yolk 3 months after spray drying – functional ingredients added before processing.4 27.4 33.6 0.5 20.0 0.6 0.7 2.1 36.2 2.0 2.6 0.4 2.3 2.1 0.0 2.2 8.Table 26-2.4 1.6 0.2 35.5 2.2 2.6 2.6 0.7 34.8 4.7 2.2 9.4 27.6 0.3 36.% of total fat ------------------------------------Raw Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.0 0.4 0.6 0.4 20.6 20.1 0.2 0.4 2.5 2.3 0.5 2.3 0.4 2.7 20.7 5 day after cooking Myristic acid 0.7 2.8 32.1 34. Egg yolk Whole egg Control FA Lutein Control FA Lutein --------------------------.4 27.4 27.4 0.1 0.9 20.5 2.6 0.7 35.2 0.5 2.4 2.3 0.9 0.3 0.3 20.2 20.5 0.6 0.8 35.4 27.4 27.4 25.7 0.8 33.6 2.1 9.9 35.6 2.7 0.2 9.1 0.4 0.2 0.3 1.0 0.2 0.3 0.5 1.8 20.2 1.9 34.5 0.2 10.0 0.4 26.4 20.8 0.3 0.1 0.5 33.2 9.4 2.6 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.2 2.6 0.7 2.0 20.2 9.3 0.4 20.4 2.2 9.5 2.2 9.1 33.2 9.4 2.2 9.4 26.1 0.4 26.1 5.9 3 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.1 0.6 0.1 0.3 0.1 2.4 28.3 4.1 2.3 0.7 0.4 2.4 0.4 27.8 20.6 0.4 27.9 2.1 9.2 9.7 0.1 2.2 0.3 21.2 0.7 0.8 0.6 0.7 20.4 0.9 0.2 0.4 25.4 26.2 0.2 9.4 25.2 0.4 25.2 10.4 4.3 25.2 35.6 1.2 9.4 45 .2 9.2 0.

2 10.7 26.0 5. n = 4.2 9.2 0.2 0.4 2.5 20.1 2.4 2. Myristic acid: C14:0.6 26.7 2.8 2.2 10.7 25.6 26.2 2.3 2.0 0. docosahexaenoic acid: C22:6. n-6. arachidonic acid: C20:4.5 20.3 0.2 9.6 25.1 0. 46 .4 36.3 0.3 0.4 35.2 0.6 2. n-6. linoleic acid: C18:2.3 35. n-9.5 20.6 2. margaric acid: C17:0. palmitic acid: C16:0.9 20.7 0.4 34.6 34. n-3.1 0.9 2.5 0.2 20.0 0. magaroleic acid: C17:1. n-3.2 0.7 FA: fatty acid.2 9. n-10.3 0.6 2.6 4.4 1. oleic acid: C18:1. palmitoleic acid: C16:1.2 9.3 0. n-9.3 34.0 2.7 0. linolenic acid: C18:3.1 2.6 0.3 20.Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 27.0 0.3 0. stearic acid: C18:0.3 0.

2 2.2 0.6 0.2 9.9 5 days after cooking Myristic acid 0.4 0.4 27.9 0.0 2.4 26.4 24.2 8.6 0.5 20.2 1.8 2.3 0.3 2.3 0.3 3.4 1.3 0.6 20.9 1.2 9.4 25.2 3.9 35.3 25.9 20.8 1.2 2.9 35.6 2.3 2.6 0.2 9.7 2.6 0.4 0.6 20.2 2.4 25.1 0.2 8.4 26.2 9.3 0.3 0.7 0.5 20.5 0.8 36.9 0.2 1.4 34.0 1.1 20.0 20.2 35.9 0.2 0.4 0.1 0.1 0.9 20.3 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.9 0.4 1.1 0.4 26.7 1.0 5.% of total fat ------------------------------------Raw Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.4 1.2 9.4 0.4 19.5 0.5 0.6 0.4 27.0 0.2 20.7 2.0 0.2 8.9 0.1 9.3 2.4 26.4 26.2 0. Fatty acids composition of raw and cooked whole egg and egg yolk 6 month after spray drying – functional ingredients added before processing.1 4.3 37.3 0.4 0.4 27.7 0.8 0.0 0.4 20.1 1.3 37.0 2.4 0.3 2.6 0.4 0.7 20.8 20.0 4.3 20.7 0.2 0.1 37.1 0.4 0.3 0.2 0.7 0.2 2.4 25.0 0.9 35.5 1.8 2.2 2.2 2.0 0.0 0.3 25.7 0.7 0.3 0.9 0.1 0.9 0.2 0.6 0.1 9.2 9.5 0.2 9.3 0.2 2.0 0.4 26.7 0.9 36.2 0.1 9.9 0.8 0.4 47 .2 20.7 0.9 2.9 37.4 1.4 2.9 4.3 2.4 27.1 4.0 0.3 9.2 2.3 0.9 0.2 2.1 10.5 34.7 1. Egg yolk Whole egg Control FA Lutein Control FA Lutein --------------------------.7 36.7 34.0 0.7 1.7 20.3 0.2 0.4 26.8 2.8 3 days after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.7 2.4 37.1 10.4 20.7 0.2 9.6 0.4 0.Table 26-3.2 0.4 33.7 0.0 0.1 0.3 33.2 3.6 36.4 26.1 11.6 0.0 20.3 2.

n-10. palmitoleic acid: C16:1.9 1.8 36.1 10.9 0.3 0.1 0.2 9. 48 . Myristic acid: C14:0.2 9.8 0.2 0.8 27.9 1. oleic acid: C18:1. n-6.2 3.4 20.1 11. n-6. arachidonic acid: C20:4.3 0.2 1.5 19. stearic acid: C18:0.0 5.4 0. n = 4.9 25.7 1.2 3. linoleic acid: C18:2.1 25.0 0. magaroleic acid: C17:1.4 1. n-3.1 1.5 20.4 20.0 2.4 0. n-9.3 2. palmitic acid: C16:0.Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 27.7 4.0 FA: fatty acid.4 20. docosahexaenoic acid: C22:6.0 34.7 36.3 0.5 34.3 0. n-3.9 2.1 10. n-9.1 1.4 0.0 26.2 26.2 1.7 0.9 0.0 2. linolenic acid: C18:3.2 2.3 0.7 34. margaric acid: C17:0.8 20.3 33.3 0.5 0.9 0.2 9.3 2.

0 0.1 2.4 27.4 2.4 0.9 2.5 36.2 9.4 0.4 0.2 10.0 5 days after cooking 49 .0 0.1 19.5 4.2 0.Table 26-4.0 0.4 27.7 0.8 0.3 0.2 2. Egg yolk Whole egg Control FA Lutein Control FA Lutein --------------------------.1 0.0 0.1 0.4 35.0 0.0 0.0 0.4 9.3 10.4 19.1 2.3 9.3 8.2 0.4 25.1 0.1 0.9 0.2 0.7 19.5 0.2 1.3 9.0 0.0 0.0 0.4 4.1 19.3 37.5 37.8 19.4 9.3 37.4 20.0 0.7 1.6 2.7 36.5 2.4 2.4 2.4 26.6 0.3 0.6 37.8 2.8 1.4 1.% of total fat ------------------------------------Raw Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.9 36.2 2.0 0.3 0.5 19.1 0.0 0.2 9.6 2.3 2. Fatty acids composition of raw and cooked whole egg and egg yolk 9 month after spray drying – functional ingredients added before processing.1 0.0 0.0 0.1 2.6 19.6 2.0 0.2 2.4 28.4 27.4 27.4 26.9 0.0 0.4 0.3 20.5 20.2 0.8 19.4 34.7 2.0 2.4 25.5 4.4 19.4 2.4 0.1 0.3 0.5 19.7 2.9 2.3 0.4 9.4 19.1 2.0 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.8 1.2 9.2 9.9 0.4 2.7 20.4 0.4 26.3 1.1 0.3 0.6 2.2 18.2 9.0 0.0 0.7 0.2 9.0 19.5 2.3 37.1 0.3 0.2 0.8 0.4 0.4 30.8 1.5 27.4 0.1 0.0 0.8 36.2 9.3 0.4 0.9 0.3 2.0 0.4 26.3 35.3 35.5 4.4 27.4 27.3 9.0 35.7 1.1 0.1 2.6 1.7 37.3 0.4 27.7 4.4 27.1 0.6 4.9 0.2 2.8 36.0 0.2 35.4 0.9 2.0 3 days after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.0 2.2 35.0 0.3 9.4 0.0 0.2 0.9 2.0 0.0 0.7 19.3 0.1 0.4 9.4 27.

50 .4 27.9 20.4 37. linoleic acid: C18:2.4 0. n-9.0 0. oleic acid: C18:1.0 FA: fatty acid.1 20.0 0.4 2.9 0. arachidonic acid: C20:4.3 0.1 0. n-3.0 2.4 2.4 26.4 0.4 28.2 9.9 35.3 9.1 0.3 8.4 2.3 0.1 0.2 2.3 0.0 0. linolenic acid: C18:3.6 36. n-6.4 0.5 1.1 0. n-9.4 19.7 2.4 27.7 20.4 0.2 9. margaric acid: C17:0.2 1. magaroleic acid: C17:1.0 20.2 0.5 34.0 4.9 0. palmitic acid: C16:0. n-3.9 36.8 1.1 4.1 0.9 0. docosahexaenoic acid: C22:6.4 25.3 0. stearic acid: C18:0.2 9.9 0.0 1.0 0.0 1. palmitoleic acid: C16:1.0 0.Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0. n = 4.1 2. Myristic acid: C14:0. n-10. n-6.5 37.0 0.0 0.6 2.1 20.4 9.4 27.7 2.

1 2.2 36.4 26.3 9.3 0.0 0.1 2.3 0.3 0.3 0.5 0.6 2.4 27.4 2.2 0.7 37.3 1.0 0.2 9.0 0.2 20.6 33.5 30. Fatty acids composition of raw and cooked whole egg and egg yolk 12 month after spray drying – functional ingredients added before processing.4 0.3 0.2 1.4 0.9 19.3 0.9 3.5 36.2 0.1 0.2 2.4 9.1 2.3 2.3 51 .8 0.3 0.8 35.6 0.3 0.3 4.1 2.3 0.3 0.2 0.0 19.3 9.1 0.3 9.6 1.7 19.8 34.2 9.4 27.3 9.2 2.7 4.3 9.1 0.9 0.0 19.2 0.8 0.3 27.3 0.1 0.9 0.3 19.3 0.6 0.4 26.3 27.5 37.3 0.8 0.8 2.Table 26-5.3 2.3 2.2 0.8 1.2 35.2 10.1 0.3 0.2 0.9 0.4 0.9 0.3 2.2 36.7 0.3 0.2 19.4 0.5 35.6 37.7 4.2 2.3 0.4 2.3 28.4 0.3 26.1 2.3 34.5 37.2 10.1 9.3 0.3 25.3 0.0 1.6 33.3 27.5 18.4 2.8 34.8 2.% of total fat ------------------------------------Raw Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.2 9.0 0.4 27.4 29.3 0.0 19.6 2.5 2.8 1.1 0.3 27.3 0.2 2.3 3.0 0.1 9.3 0.0 1.0 0.9 2.0 2.3 0.2 2.5 0.2 19.3 19.4 0.6 0.3 9. Egg yolk Whole egg Control FA Lutein Control FA Lutein --------------------------.2 0.4 0.3 28.0 33.4 4.4 2.3 19.6 19.3 0.3 2.3 29.3 0.7 0.7 0.1 0.4 27.7 19.6 19.3 2.2 0.8 0.3 0.3 0.6 1.1 0.5 0.3 1.3 2.5 18.8 0.2 10.0 0.5 3 days after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.2 10.1 2.8 19.0 4.7 0.2 0.3 9.7 19.8 36.3 0.7 2.3 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.3 0.0 1.3 36.3 24.2 0.2 5 days after cooking Myristic acid 0.3 9.4 4.3 0.

palmitic acid: C16:0.1 2.5 1.9 0.4 33.5 4.0 2.5 34.4 9.9 3.5 28. n-6.9 0.0 1.4 0.1 18. n-9.4 2.4 0.4 28.8 19.8 2.4 30.9 19. n = 4.3 26. magaroleic acid: C17:1.9 0. docosahexaenoic acid: C22:6.6 18.3 0.9 0.0 0.8 1. n-6.7 19.3 0.2 9.9 0. n-10.7 33.Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 31.0 1.4 9.4 3.7 18. linolenic acid: C18:3.4 2.7 0.4 0. palmitoleic acid: C16:1. margaric acid: C17:0. Myristic acid: C14:0.4 9.6 0.5 0.4 29.6 4.0 0.0 0. n-9.9 33.2 32. arachidonic acid: C20:4. linoleic acid: C18:2.9 1.5 2.0 0. n-3.2 FA: fatty acid.0 0. 52 .6 34. n-3.4 0.2 10.2 2. oleic acid: C18:1.4 0. stearic acid: C18:0.2 10.

6bx C0d 5.0ay 25.8by 0. and C5d mean 0.5 36.3bz C3d 7.4 49.7az 2.1 1.3 1.0 2.0az 33.8by 6.4ay 40.0 83.7bx 10.0 2.5bz 1.1by 10.8az 13.7 73.1 1.7 41.6bz 53.6bx 14.5 C0d.9 42.8by 0.8 17.1 2. SEM is standard error of the mean.3bz C5d 7.5 63.5by 1.7ay 5.7bz 6.8az 3.1 38.8by 0.1by C0d 6.3 3.7ax 13.4by 12.4 6 month storage Raw 22.7 25.1 56.9ay 4.3by 12.2by 13.4by C3d 4.9 0.7 0.6by 6.6by 4.7by 0.4 1.8az 10.4bz 5.3by 6.4bz 1.8by 37.05).8 0. *Dried powders were used for raw sample and reconstituted whole egg or yolk were used for cooked samples a-c Values with different superscripts within a row are significantly different (P < 0.7ay 12.4 9.7az 13.3 39.1 100.0 3 month storage Raw 23.3by C3d 5.0by 12.4ay 7.4 0.9 33.8 2.2ay 3.0 5.9 1.6ay 2.8bx C0d 6.5by C5d 6.7 2.7 0.7bz 12. 0 month Raw C0d C3d C5d SEM Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ------------------------------------.4 2.6bz 1.9ay 12.2 8.1 24.1ax 37. 3.3 37.6 31.0 10.8bx 15.1 1.4ay 31.3ay 12.0 0.9 3.4by 9.8ay 31.6ay 27.0 4.4by 11.0bz 6.1ay 28.6ay 15.2by 12.0 4.9 0.1by 10.4bx 10.9bz 11.1 10.7 26.6by 10.9ax 25.8bz 35.2bx by by az bz bz 7.05). C3d.1 4.5ay 2.6bz 6.8az 5.0 3.1by C5d 6.9az 29.2 2. Lutein contents of raw and cooked whole egg and egg yolk after spray drying*– functional ingredients added before processing.6by 0. FA: fatty acid. n = 4 53 .4 39.2 8.8 9 month storage Raw 19.8bz 1.g/g sample --------------------------------------23.2 1.2bx 9.2ax 9.3bz SEM 1.8 7.1bx 4.7 5.8bx 5.3by 10.7ay 4.9bx 12.2 2.1 1.8ay 10.3by SEM 0.3 1.5by SEM 0.2ay 27.4 10.6 6.6 64.7ay 11.1 12 month storage Raw 15.5 31.0bz 8.3by 5.2by 0.2 4.9 2.4 0.0by 1.9by C3d 6.9 bz bz az bz bz 6.2by C5d 5.7ay 10.7 21.9 26.1 1.8by 10.7az 6.1ay 6.0bz 13. and 5 day storage after cooking.4by 226.Table 27.3by 1.3bx 127.0ax 30.9 19.1 10.5by SEM 0.6 7. w-z Values with different superscripts within a column are significantly different (P < 0.0by 12.6bx 7.8bz 10.2bx C0d 4.0ax 11.7by 10.1 38.4 0.8az 5.0 1.7 68.

7z 5.4 8.8z 6.5z 430.3 12.7y C3d 274.9z 345.3z 343.6 21.2 12 month storage Raw 689.1 6.0z 6.7 1162.7z 24.5 1070.Table 28.8 1128.8 5.0yz 8.4 710.6 684.7y 541.0z 279.1 16.2x C0d 230.6z 212.4y 225.1y 520.5y C0d 224.8bz 220.5z 13.2az 224.2 338.9 8.05).5x 559.9 1112.0 359.8 10.9z 3.6x 572.7y 259.5 10.7y 482.4 2.8z 18.4y 1014.3x 562.4 423.3 732.8x 245.4 726.6y 7.6y 19.7x 234.3z 245.5 2.9 5.4y 542. Choline content of raw and cooked whole egg and egg yolk after spray drying*– functional ingredients added before processing 0 month Raw C0d C3d C5d SEM Egg yolk Whole egg Control  Lutein SEM Control  Lutein SEM -------------------------.3 4.8x 557. FA: fatty acid.8x 243.4x 557.2y 228.9z SEM 9.9 11.0z 439.7y 461.8y SEM 7.2y 486.8x 538.4 78.6x 274.5x C0d 253.2 248.1by 736.5y 240.0 3-month storage Raw 715.1 9.7 11.1z 5.7 18.5 6 month storage Raw 700.8x 237.1x 573.7y C5d 262.2 C0d.2by C5d 218.6z 362.8 20.0 1031.7 16.9 1046.5z C3d 209.1x 233.mg choline hydroxide/100 g sample ------------------------690.6 19.7 717.2 9 month storage Raw 716.9 261.7by C3d 227.6z 400.7y 440.1y 628. 3.5y 25.3z 16.5 691.8y 570. and C5d indicate 0.1 1112.4y 1038.2 331.6y 20.6 429.8y 632. n = 4 54 .9 5. and 5 day storage after cooking *Dried powders were used for raw sample and reconstituted whole egg or yolk were used for cooked samples a-c Values with different superscripts within a row are significantly different (P < 0.4y 538.4y 6.1x 570.9y SEM 18.6z 363.1 14.1 18.5z 206.9z 422.9ay 7.9 10.0 254.0 249.4y 518.3 5.7 1077.5y 525.3y 68.0y 579.8y 606.1y 599.2 27.2z 206.0 1016.6ay 238.9y 500.9 1014.2y 259.6z 278.8z 23.4z C5d 205.9 686.8 4.4y 7.2 720.4 6.4 354.6y 264.4y 13. SEM is standard error of the mean.2 8.6y SEM 6.1y 32.05).8z 11.2 352.8y 593.4 4.2y 239.0 34.3y 558.2x C0d 243.0z 23.4y C3d 249.4aby 223.0y C5d 228.9y 225.0y 225.7y 16.8 11.3y 22.4 az bz abz z z 243.6 1275.6 5.3by z z z 241. C3d.4 455.6 703.0 229. w-z Values with different superscripts within a column are significantly different (P < 0.1 17.0 31.4y 23.7x 547.8 1151.4y 517.1 2.8z 10.2 9.6 1163.5 254.4 10.

a-b Values with different superscripts within a row are significantly different (P < 0.05). SEM is standard error of the mean. n = 4. 55 . Volatile compounds of raw egg yolk with 10% salt and 10% sugar after frozen storage – functional ingredients enriched through feeding. Hydrocarbons: hexane. pentane. Sugared yolk Salted yolk Control FA Lutein SEM Control FA Lutein SEM ----------------------------------Total ion counts x 104---------------------------------0 month Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 0 2447 0 577 0 0 2141 0 590 0 0 2612 0 459 0 0 589 0 34 0 0 1172b 0b 557 0 0 1021b 119ab 572 0 0 1839a 242a 470 0 0 187 40 33 0 1 month Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 1322 2855 1774 793b 0 980 2071 1537 1193a 0 1369 4199 1701 842b 0 191 642 160 92 0 952 2055 1237b 1089a 0 1433 2312 1607a 1115a 0 1176 2911 1426ab 720b 0 179 550 73 46 0 2 month Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 1113 10385 0 1564 0 795 20392 0 1439 0 913 25746 0 1249 0 128 6343 0 194 0 884a 15099 0 1768 0 867a 13827 0 1293 0 743b 35554 0 1282 0 35 6455 0 179 0 3 month Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 464 11545 0b 1138 0 512 11695 103a 1094 0 498 11665 98a 967 0 106 2203 13 86 0 889 11154 93 1476a 0 665 10041 118 1431a 0 504 17690 146 887b 0 158 5034 18 148 0 Aldehydes: acetaldehyde. octane. FA: fatty acid. Alcohols: ethanol. hexanal.Table 29. Ketones: 2-butanone. 2propanone.

0 month 0 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 3 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 5 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 1 month 0 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 3 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 5 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds Sugared yolk Salted yolk Control FA Lutein SEM Control FA Lutein SEM ----------------------------------Total ion counts x 104---------------------------------11672b 3553 1537 3751b 0 20612a 3386 1619 5639a 0 10958b 4922 1507 4158b 0 2195 717 193 329 0 6946 2168 2852 3760 0 7424 1979 1752 4042 0 7129 3143 2498 3842 0 144 518 364 258 0 10539b 3834 1900 3917b 0 16379a 4089 1869 4827a 0 7678b 5339 1818 3609b 0 1125 638 316 234 0 8220 2601 3405 3851 0 9588 2872 3645 4573 0 9298 3206 4683 3734 0 1183 525 718 343 0 26591a 3810 3078 16305 256 12805b 3623 1114 21956 166 23224a 4003 4649 12652 315 2788 429 917 5528 65 11430 2148 3647 12113 160 12397 1681 6245 10499 217 11519 1559 9354 9869 141 1317 208 1803 763 29 25748b 4126 19519b 11480 169 21155b 4440 18618b 9981 209 37140a 5528 23360a 12702 254 2547 778 956 844 26 13081 2157 18559a 9920 174a 12179 1716 12208b 8506 163a 13715 2583 20267a 8211 69b 1621 506 1613 538 14 16406b 2538 14689ab 6385 0 10317b 1136 13432b 5020 0 24453a 3018 15888a 7915 0 2231 722 580 852 0 7522b 1153a 13804b 4476 0 8410b 1096a 13296b 4531 0 12694a 887b 16418a 5477 0 1119 28 407 286 0 29590a 3658 15320 8730a 88 20554b 4244 12645 6810b 86 35467a 6867 15109 9539a 92 2554 857 1661 489 13 12761 3108 13897b 5852b 42 11185 3453 14619b 5349b 73 16241 3576 16962a 7456a 55 1352 955 647 407 9 2 month 0 day after cooking 56 .Table 30. Volatile compounds of cooked egg yolk with 10% salt or 10% sugar after frozen storage – functional ingredients enriched through feeding.

05). Sulfur compounds: dimethyl disulfide. propanal. 2-butanone. 2-methyl butanal. FA: fatty acid. octane. Hydrocarbons: 3-methyl pentane. pentanal. Alcohols: ethanol. a-b Values with different superscripts within a row are significantly different (P < 0. butanal. SEM is standard error of the mean. hexanal.Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 3 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 5 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 3 month 0 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 3 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 5 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 12046 1852b 12022 5993 53 15161 2744b 13492 6446 193 20250 5899a 14949 9239 162 2845 889 757 924 48 15030 3159 8077 7638 477 12344 6062 8529 8128 421 13212 5067 8283 8224 353 2257 2023 1605 909 36 53423a 9107a 10404 13327a 208a 19112b 3905b 9343 7622b 196a 17920b 4141b 9273 7414b 107b 3889 1282 405 1045 22 22997 3901 9944 10100 232 13836 4836 6136 8295 185 19932 3882 9284 9418 208 4341 1366 1862 1596 14 53617a 8792b 11592 11416 164b 34495b 8679b 9224 10060 214a 32558b 13176a 10605 11771 94c 3962 1013 1059 948 9 23245 9836 13107 10221 256 20554 8525 10905 10029 334 24707 8137 13458 10193 231 1671 1694 714 243 43 29726 3494 10580 10514 386 25957 4102 12165 10201 343 23928 6867 10488 11771 179 3973 1302 1329 859 75 17589 6176 13623 9556 303 17252 3786 14812 10443 158 17880 8105 16990 9121 138 2846 1399 1840 810 50 40024 2060 16002 15085 0 31146 5171 12102 13320 0 32019 5355 13390 14978 0 4003 1076 2855 2001 0 20274 3583 15159 14044a 0 20072 2330 13332 13282ab 0 18163 2776 14820 11983b 0 2128 320 737 443 0 47123 4693 12943 14183 186 36958 4063 11682 13682 151 36815 3360 12582 14759 0 3278 831 840 370 55 21228 2203 15398 14720 273 22434 2740 12508 13340 298 20874 2605 14249 12113 0 2386 418 823 393 8 Aldehydes: acetaldehyde. n = 4. 2-methyl propanal. Ketones: 2-heptanone. hexane. 57 . pentane. 3-methyl butanal.

07 1.67cx 0.35 0. 0 month Raw C0d C3d C5d SEM Sugared yolk Salted yolk Control FA Lutein SEM Control FA Lutein SEM ------------------------------------.08 0.39y 2.05ax 1.98 1.05 0.64ax 1.07 2.70 0. C3d.10 1.33ax 0.15 1 month Raw C0d C3d C5d SEM 0.16cz 0.93by 0.11 1.31ax 0.74az 1.10 0.91bx 0.75bx 0.07 1.87bx 0.02 0.07 0.25 0.73ax 2.08 0.14 0.11 1.13 0.71ax 1.39aby 2.56cx 0.40ax 3.21bxy 0.35ax 0.07 0.10 1. SEM is standard error of the mean.44by bx ax cxy yz z 1.68bx 2.46bz 1.03 0.09 0.73az 2. TBARS values of raw and cooked egg yolk with 10% salt or 10% sugar after frozen storage –functional ingredients enriched through feeding.10 0.41bz 0.32by 1.83bxy 0.32bx 2.06 0.18 1.49y 2.85ax 2.03 1.23ay 1. and 5 day storage after cooking.75by 0.05 0. a-c Values with different superscripts within a row are significantly different (P < 0.49cx 0.06ax 3. w-z Values with different superscripts within a column are significantly different (P < 0.06cy 0.98bx 2.08 0.09 0.05 0.61y 3.07 0.06 0.10 0.86z 2.64x 2.59ax 0.69bx 0.94bx 0.07 0.05).48x 3.73x 0.13 1.03by 2.35ax 1.67ay 2.56ay 1.17cy 0.19 0.84yz 0.11 0.07 2.05 0.45 0. and C5d indicate 0.05).mg MDA/kg sample ------------------------------0.05 0.68ax 1.09 0.75bx 0.59x 0.08 0.63bx 2.52x 0.57ay 3.44bz 2.07 0.21cy 0.08 1.60az 2.08 1.22ax 1. n = 4 58 .69z 2.67cx 2.54ay 1.37cxy 0.72bx 2.92x 0.27bz 1.48ax 0.14 0.25ay 1.67ay 0.52y 2.76ay 2.74bx 0.Table 31.50ax 0.05 0.12 2 month Raw C0d C3d C5d SEM 0.76bx 0.30bx 2.74ax 0.98 1.10 0.06 0.30bz 1.06 0.77cx 0.84bx 1.69ax 0.13 0.80ay 3.08 3.13 3 month Raw C0d C3d C5d SEM 0.08ax 2.96bx 0.38bx 1.42bx 2.55ax 1.10ax 0.10 0.05 C0d. FA: fatty acid.02 0.63az 1.44bx 1.48ax 0. 3.57aby 2.06 0.

2 C0d.3 0.9ab 28.3 28.8 28.8y 29.05).8 27.9 0.2 0.3 29.9 28.5y 30.6 28.7x 0.2x 28.2 28.2 2 month Raw C0d C3d C5d SEM 27.3 0.4 28. SEM is standard error of the mean.2 26.5xy 29.0a 0.3 28.0xy 0.3 0.1 29.0 27.3 27.2 0.2 0.0b 0.3 3 month Raw C0d C3d C5d SEM 28.0 0.6 28.1 26.3 27.3 27. and 5 day storage after cooking Values with different superscripts within a row are significantly different (P < 0.4 0.2 28.1 28.2y 0.8 0. n = 4 a-c 59 .4 28.9 28.9 28.4 27.3 0.7b 0.4 0.4 27.4 28.2 0.2x 28.0xy 29.2 30.0xy 0.2 0.3 0.6a 28.9 0.7 28.9 0.3 28.8 27.6 28.4 0.2 28.8 28.3 27.3 0.1 27.2 0.2 1 month Raw C0d C3d C5d SEM 28.5 0.9 0.Table 32. w-z Values with different superscripts within a column are significantly different (P < 0.2 28.4 28.3 0.1 28.6 0.0 28.6xy 28.05).9 0.3 28.2 0.3 0.1 0.4 0.6 29.7 28.8 28. FA: fatty acid.2 28.6 27.5b 28.1 28.4 28.4 0.4 27.3 29.3 27.7 0.3 28.9 28.3y 29.0xy 30.9 27.2 28.6 28.6 28.5x 29.8 29.4 0.1xy 0.0 27.4 27. and C5d indicate 0.3 28.3 0.3 28.5 0.4 0.4x 28.0 28.3 0.0 28.9 28.9y x 0.8 0.0 28.4 0.3 0.7 27.4xy 0.6 28. 0 month Raw C0d C3d C5d SEM Sugared yolk Salted yolk Control FA Lutein SEM Control FA Lutein SEM -------------------------------.9 28.4x x 0.7 29.2x 0.9xy 0.7y 29.0 27.% of sample --------------------------------------0.0 28.6 28.3 28.6 0.2 27. C3d.5 29.3 29. 3.8 27.5 29.8 0. Fat content of raw and cooked egg yolk with 10% salt or 10% sugar by frozen storage – functional ingredients enriched through feeding.0 27.4 0.

4 10.8 0.3 0.5 4.4 25.5 1.3 Docosahexaenoic aicd 0.6 0.6 2.6 5.3 25.Table 33-1.4 37.3 17.3 0.3 26.6 0.8 37.3 0.6 1.3 1.4 26.5 37.3 0.3 Linolenic acid 0.2 10.4 Palmitic acid 26.1 0.9 1.4 25.8 17.6 0.6 0.0 0.5 18.2 0.4 0.4 0.2 10.2 18.8 1.1 10.7 0.2 1.7 0.2 0.3 0.5 38.2 0.8 4.7 1.1 26.9 10.9 25.9 38.7 0.5 4.3 26.2 Oleic acid 37.3 0.6 0.3 0.6 18.2 0. Fatty acids composition of raw and cooked egg yolk with 10% salt or 10% sugar after 0 month frozen storage – functional ingredients enriched through feeding.% of total fat ------------------------------------Myristic acid 0.2 10.9 1.7 1.3 0.3 37.0 0.3 11.3 26.9 10.2 10.4 38.1 37.9 1.3 0.7 0.1 10.8 19.5 0.3 24.8 1.4 0.3 0.4 25.0 18.3 26.4 26.6 0.7 0.5 0.8 2.6 38.4 4.1 0.4 26.9 38.7 0.1 38.2 Stearic acid 11.4 16.2 18.3 25.3 25.2 10.4 0.8 2.9 60 .5 0. Sugared yolk Salted yolk Control FA Lutein Control FA Lutein Raw --------------------------.7 0.5 26.4 17.2 0.8 0.4 38.6 0.6 0.8 4.3 16.4 0.7 0.4 37.7 0.7 2.8 0.6 2.4 17.1 10.4 27.7 0.2 Linoleic acid 18.2 1.8 1.3 2.2 1.7 2.4 0.2 11.2 0.2 11.6 0.4 1.3 Plamitoleic acid 1.6 17.2 0.1 1.2 11.7 1.3 0.3 0.7 0.5 37.5 0.6 0.6 0.6 1.1 0.8 1.3 0.3 0.3 0.0 1.7 2.4 0.3 Magaroliec acid 0.9 16.3 16.6 0.7 5 day after cooking Myristic acid Palmitic acid 0.7 0.6 0.5 2.0 19.1 10.2 0.9 0.0 0.3 26.6 2.7 18.8 1.3 25.7 Margaric acid 0.5 0.6 2.8 1.1 11.8 38.4 26.3 0.7 25.4 1.5 0.8 0.6 0.2 0.4 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.3 0.3 0.3 0.6 3 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.2 38.3 25.2 0.2 0.8 0.6 Arachidonic acid 2.4 0.9 38.

9 18.3 0.1 37. 61 . linolenic acid: C18:3. n-6.Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 1.6 0.8 1. n-3. n-6.6 0.7 19.0 37.4 4.5 0.3 0.1 1.1 1.7 4.1 0. magaroleic acid: C17:1.8 0. linoleic acid: C18:2. oleic acid: C18:1.7 0.3 0.2 10.5 38. palmitic acid: C16:0.9 0.5 2.4 0. margaric acid: C17:0. n-10.5 18.1 1.2 10.1 17.7 0.7 0.6 2.8 0. n-9.3 37. Myristic acid: C14:0.6 0.6 2.6 2.7 0.1 10.5 38.2 11.1 1.1 10. n-3. stearic acid: C18:0.6 0.2 11.3 19.6 0. n-9.2 0. palmitoleic acid: C16:1. docosahexaenoic acid: C22:6.1 1.4 38.8 1. n = 4.2 0. arachidonic acid: C20:4.3 0.1 FA: fatty acid.2 17.6 0.

6 0.1 10.8 0.3 16.5 0.3 24. Sugared yolk Salted yolk Control FA Lutein Control FA Lutein Raw --------------------------.7 0.6 2.9 1.9 0.3 0.1 26.3 Linolenic acid 0.5 0.2 Stearic acid 10.4 27.9 1.5 0.2 1.1 39.0 1.5 0.0 3.9 0.0 Docosahexaenoic aicd 0.8 18.0 0.2 10.2 11.2 0.0 0.8 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.7 2.3 0.4 19.6 0.1 0.1 37.% of total fat ------------------------------------Myristic acid 0.7 1.6 4.6 0.9 Plamitoleic acid 1.7 3.4 3.6 4.5 0.6 10.3 24.3 26.8 1.3 0.3 27.6 10.3 0.7 Arachidonic acid 3.7 38.6 1.9 4.4 0.3 26.0 0.6 0.5 0.6 17.3 0.7 3.4 1.2 0.8 19.0 26.6 0.3 26.3 0.7 36.3 0.6 2.7 0.3 24.3 27.3 26.8 2.1 11.8 3.8 0.3 0.1 0.6 Margaric acid 0.2 0.2 36.1 35.9 36.2 62 .6 18.9 16.7 0.8 19.2 0.3 0.3 0.7 Oleic acid 36.2 0.2 1.9 0.2 1.3 0.9 1.2 10.7 0.6 0.3 4.3 Linoleic acid 19.6 0.7 0.7 36.1 1.9 19.3 Palmitic acid 27.4 26. Fatty acids composition of raw and cooked egg yolk with 10% salt or 10% sugar after 1 month frozen storage –functional ingredients enriched through feeding.1 19.7 3 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.6 5 day after cooking Myristic acid Palmitic acid 0.7 27.3 1.6 1.4 17.2 0.8 0.7 38.4 17.5 35.4 1.7 0.9 0.4 0.3 0.3 37.0 4.3 0.3 27.6 1.9 36.1 0.0 1.8 0.8 1.7 0.2 10.3 27.6 0.4 0.4 18.2 0.0 0.6 0.5 37.3 Magaroliec acid 0.4 0.2 25.7 1.1 36.6 1.2 9.4 0.7 0.1 10.3 0.4 26.8 0.0 18.1 10.7 37.3 24.3 2.2 10.6 3.7 0.6 0.9 11.3 0.3 24.7 0.9 18.2 10.2 10.2 0.8 20.7 2.5 0.5 0.5 1.1 25.6 36.6 0.3 25.5 0.1 16.0 0.Table 33-2.0 5.2 38.6 10.4 26.3 0.8 0.2 0.3 0.8 3.2 0.2 11.2 0.2 0.

palmitic acid: C16:0.6 0. n-6.9 0.6 0.5 1. Myristic acid: C14:0.5 0.7 1.2 18.5 0.6 37. margaric acid: C17:0.2 9.5 1.7 0.8 37.0 38. n-3. docosahexaenoic acid: C22:6. arachidonic acid: C20:4.3 0.0 1. n-10.6 FA: fatty acid.6 1.4 17.8 0. oleic acid: C18:1.2 10.2 0.2 0.5 0. linolenic acid: C18:3.3 0.9 5. n-3.2 10.7 19.6 0.7 0.0 0.7 0.7 3. magaroleic acid: C17:1.1 10.0 18. n-6.3 0.9 16.7 38. palmitoleic acid: C16:1. n-9.2 19. n-9.9 1.2 10. linoleic acid: C18:2.2 38. 63 .3 0. n = 4.5 0.Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 1.3 0.9 0.7 4.6 2.5 1.1 10. stearic acid: C18:0.6 2.7 36.7 0.7 2.

1 39.3 1.4 39.1 1.0 0.3 0.4 2.2 0.6 1.0 1.4 27.7 0.6 2.5 19.4 64 .6 2.3 39.2 0.7 Linolenic acid 0.5 0.3 0.8 Margaric acid 0.2 0.6 0.8 0.2 0.4 26.7 0.2 0.2 0.2 9.6 0.1 0.8 0.7 1.0 2.1 Linoleic acid 20.2 9.6 18.7 0.1 Docosahexaenoic aicd 0.4 0.8 1.4 Palmitic acid 30.7 0.7 5.7 0.1 39.4 26.4 0.4 1.7 0.2 0.5 0.3 0.8 1.1 1.0 24.0 1.6 0.7 0.2 9.7 Arachidonic acid 2.4 0.4 27.0 0.6 37.6 3 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.3 39.0 0.1 9.0 1.8 0.8 0.3 24.6 0.4 39.1 16.5 1.2 9.8 0.8 39.0 5.2 18.8 27.8 2.8 1.5 0.4 26.2 0.3 0.2 9.6 0.4 26.9 0.9 Plamitoleic acid 2.3 17.2 32.2 0.9 18.7 18.3 9.4 1.3 0.% of total fat ------------------------------------Myristic acid 0.3 24.4 27.9 5.7 2.3 0.2 0.8 0.2 37.6 16.7 2.6 39.3 24.4 0.7 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.4 0.3 0.9 5.2 9.3 0.8 5 day after cooking Myristic acid Palmitic acid 0.2 9.8 0.2 9.7 39.3 24.8 1.6 38.7 0.3 4.1 0.8 0.8 0.6 0.3 24.5 26.2 16.3 0.3 18.6 6.3 0.0 0.4 1.3 0.3 0.8 0. Fatty acids composition of raw and cooked egg yolk with 10% salt or 10% sugar after 2 month frozen storage – –functional ingredients enriched through feeding.2 Oleic acid 32.3 24.5 2.3 17.8 39.2 9.8 17.3 0.1 0.9 16.7 0.7 2.4 26.4 39.0 18.4 27.7 39.6 2.2 26. Sugared yolk Salted yolk Control FA Lutein Control FA Lutein Raw --------------------------.4 0.6 2.4 0.Table 33-3.3 9.2 9.7 0.8 0.2 27.4 38.7 0.2 Stearic acid 10.2 0.3 0.6 0.2 9.6 0.5 0.4 27.7 18.0 1.4 29.2 1.3 Magaroliec acid 0.1 18.2 10.8 1.4 1.3 0.3 0.4 27.2 0.7 2.6 0.2 0.6 0.3 0.8 1.1 1.2 10.3 10.9 18.2 0.

8 0.4 0. n-3. margaric acid: C17:0.1 0.3 0.8 0. n-9.4 39.2 0.1 0. 65 .4 39. n-10. n-6.7 1.2 1. arachidonic acid: C20:4.6 2.6 2. linoleic acid: C18:2.7 0.5 39.7 2. n-6.2 9.7 FA: fatty acid.2 9.1 1.6 1.8 0.6 16.8 0. oleic acid: C18:1. magaroleic acid: C17:1.Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 1. docosahexaenoic acid: C22:6.4 0.3 0. stearic acid: C18:0.2 9.2 0.6 5.7 2.5 18.2 9.2 9.3 0.5 17.7 1. n-3.6 1.8 38.2 0.5 0. n = 4.8 0.2 39.4 39. Myristic acid: C14:0.9 5.2 9.7 1. palmitoleic acid: C16:1.4 0.9 0.8 0. palmitic acid: C16:0.3 0.8 16. n-9. linolenic acid: C18:3.3 18.4 18.1 0.

2 0.3 0.3 24.8 0.2 9.3 Magaroliec acid 0.4 27.3 26.5 1.1 0.0 1.3 0.8 0.8 0.3 0.7 0.0 18.8 0.7 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.7 Linoleic acid 18.1 39.8 1.7 24.6 18.5 39.2 17.3 0.4 0.2 0.4 0.6 5.7 39.6 0.6 5.2 0.1 0.7 0.2 0.% of total fat ------------------------------------Myristic acid 0.9 0.6 2.1 0.3 0.2 Oleic acid 40.2 0.0 0.2 26.3 24.2 9.4 Palmitic acid 26.4 0.3 0.9 16.3 0.8 0.7 5 day after cooking Myristic acid Palmitic acid 0.2 9.3 0.3 9.2 0.3 26.2 9.6 0.3 0.8 1.3 2.4 0.3 0.7 38.3 0.4 1.7 38.3 17.7 1.4 0.8 0.0 1.0 5. Sugared yolk Salted yolk Control FA Lutein Control FA Lutein Raw --------------------------.3 0.8 0.0 0.8 0. Fatty acids composition of raw and cooked egg yolk with 10% salt or 10% sugar after 3 month frozen storage – functional ingredients enriched through feeding.4 9.2 0.3 0.2 9.7 0.7 0.8 1.5 39.3 Plamitoleic acid 1.8 18.7 2.4 0.7 2.8 Margaric acid 0.6 0.5 1.4 40.3 35.8 Linolenic acid 0.1 39.6 0.2 0.8 0.6 0.2 9.7 Arachidonic acid 2.4 28.9 1.3 0.4 0.9 5.6 3 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.6 0.4 16.4 26.4 26.6 2.3 0.3 24.3 24.8 0.4 18.7 38.2 9.3 26.6 1.7 0.4 30.2 9.6 0.2 0.5 27.8 18.2 0.0 0.4 27.6 0.8 1.Table 33-4.3 0.9 1.1 1.8 1.3 2.3 0.4 0.8 66 .4 30.4 26.2 39.7 0.8 18.3 24.4 1.2 1.2 1.3 9.8 1.0 0.7 2.6 39.7 0.8 39.2 39.1 16.4 27.3 0.4 9.2 0.3 11.0 2.2 9.0 5.4 17.0 Docosahexaenoic aicd 0.5 1.6 0.2 24.3 39.3 0.3 0.4 0.8 0.9 0.3 9.0 1.6 0.4 27.7 0.1 1.7 0.7 39.5 1.6 0.2 Stearic acid 9.9 0.6 2.7 16.6 2.4 18.7 18.9 0.3 24.6 2.5 18.2 9.5 4.5 39.0 18.2 9.

2 0.6 1.4 0.8 39. 67 .3 10.3 0.2 34.6 2.4 18. n-6.2 37.6 1.6 1. margaric acid: C17:0.3 0. palmitic acid: C16:0.0 1. n = 4.8 18.2 17.9 1.3 36.8 0.6 39.7 38.7 19.0 5.3 0.6 2.6 1.3 0. linoleic acid: C18:2. magaroleic acid: C17:1.5 0. n-9. n-10.6 1.4 0.3 0.9 0.5 0.2 0.1 11.6 10.8 0.3 0.7 4. docosahexaenoic acid: C22:6.3 0.Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 1.1 9.0 0.4 0.9 0. n-9.7 0.7 2. Myristic acid: C14:0.2 9. palmitoleic acid: C16:1.5 1.2 16. oleic acid: C18:1. linolenic acid: C18:3.8 0. n-6.2 9. stearic acid: C18:0. n-3. arachidonic acid: C20:4.1 16.6 0.7 FA: fatty acid. n-3.

7 12.7bz 7.9b 0.3 3.05). C3d.1ay 1.4bx 7.7 2 month Raw C0d C3d C5d SEM 12.8b 8.6b 7.8 2.5 1 month Raw C0d C3d C5d SEM 12.1bz 68. Lutein contents of raw and cooked egg yolk with 10% salt or 10% sugar by frozen storage –functional ingredients enriched through feeding.3bx 10.8 1.7ay 4.4ay 3.9 3 month Raw C0d C3d C5d SEM 11. SEM is standard error of the mean.2 74.6by 7.4by 8.2ax 2.5 96.3 3.3bw 106.8by 8.5ay 65.8b 0.6ay 71. 0 month Raw C0d C3d C5d SEM Sugared yolk Salted yolk Control FA Lutein SEM Control FA Lutein SEM ------------------------------------.8 1.9 2.7bx by by ay by bx 8.4 9.8 3.0 12.g/g sample --------------------------------------13.9ay 3.6 2.5ay 3.0by 0.1 9.7 by by ay bz by 6.0 8.2by 7.9b 9.5 12.3 1.5by 8.9bx 5.1 75.9bx 8.1by 8.5ay 83.7 3.4 0.2by 0.6 4.7 99.6ax 75.2ax 3.05).8by 9.4 94.0 13.4 8.5bx 9.3bz 7.6by 7.5 2.1by 8.5 82.6b 7.3bx 8.0bx 115.4ax 72.3b 7. FA: fatty acid.2 12.9b 7.Table 34. and 5 day storage after cooking Values with different superscripts within a row are significantly different (P < 0.1 2.7 9.0by 0.2 0.0b 9.0by 77.5 97.4 C0d.7 11.1ay 77.3 10.8by 8.4 7.3by 0.7ay 77. 3.4 2.3by 8.2az 1.6ay 76.3axy 78.9 1.5ay 80.9by 1.9b 0.4bxy 6.1by 8.2 1.8bx 9.1axy 85.3 7.8 0.7by 8.8 0.2aw 72.4b 7.6b 8.4 9.0 1.6 0.1ay 4.2ay 71.5by 8.3by 7.8ax 63.3by 0.6 7.8 2.3ax 1.1ay 1.3by 0.0ay 1.4 9.9 1.0ax 80.9bxy 1.6 2.0 0.6 1.4by 0.3 99. n = 4 a-c 68 .4ax 74.4bx 9.7ay 76.0 1.9 0. w-z Values with different superscripts within a column are significantly different (P < 0.7by 0.6bx 7.4 2.0 0.6 105. and C5d indicate 0.9ax 86.3bx 7.5 11.0 6.6 102.0 3.9bx 12.

2 536.3 530.6ax 6.8xy 6. SEM is standard error of the mean.1y 519.9 520.0x 543.4 527.2 18.5 519.7 20.6 534.6 536.2ax 514.3 526.3x 569.5y 514.6 11.3x 7.7 527.1b 522.4 537.5 24.5 545.7 521.1 510.1 503.4 534.7 527.3y 524.4 525.1 29.8 10.8y 11.5 510.6 522.3 486.3 8.4 482.2 8.7 8.1 8.05).0 513.1 521.8y 5.6 513.4 507.9 549.9y 564.0 536.4 8.5 1 month Raw C0d C3d C5d SEM 533.7 516.1 537.4 533.7 519.8 494.7x 562.2 6.2 505.1 522.5 8.1x 7.5 544.8y 570.1 524.7 534.0 496.7 537.3 522.2b ax b 507.3 519.9y 526.1 11.1 511.9 531.3 9.6 9. 3.5 528.3 506.8 8.8y 565.9y 517.3 494.2 14.0 9.7 507.1ax 6.2 7.4 10.6 506.2y 520.8x 8. and C5d indicate 0.5 13.6 7.1xy 10.9 534.3 9.5 10.6 8.3 511.3 498.2 C0d.5 9.05).8 579.1 525.6 535.3 17.8 14.2 517.0 6.6 522.5 513.9 549.0 492.1 12.3 5.4 9.0 531. w-z Values with different superscripts within a column are significantly different (P < 0.8 535.1 544.5x 551.0abxy 508.8 7.9 13.9 10.9 21.2 510.4b 527.2 503.2 6. n = 4 69 10.mg choline hydroxide/100 g sample ------------------------490. FA: fatty acid.0 9.7 10. C3d.4 508.5 513. Choline content of raw and cooked egg yolk with 10% salt or 10% sugar after frozen storage – functional ingredients enriched through feeding.0 537.1 3 month Raw C0d C3d C5d SEM 524.7 5.1 510.6 537.4 21.5 504.1 11.0 536.0z 563.8y xy 500. 0 month Raw C0d C3d C5d SEM Sugar Salt Control FA Lutein SEM Control FA Lutein SEM -------------------------.8 9.1 2 month Raw C0d C3d C5d SEM 523.5 .9 16.0 23.5 521.Table 35. and 5 day storage after cooking a-c Values with different superscripts within a row are significantly different (P < 0.

Volatile compounds of raw whole egg and egg yolk after pasteurization – functional ingredients enriched through feeding. pentanal. Ketones: 2-butanone.  FA:  fatty acid. Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ----------------------------------Total ion counts x 104---------------------------------0 week Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 658 4659 5185c 759c 0 866 5729 7934b 1247a 0 875 7527 10444a 1077a 0 87 1690 602 99 0 920b 2866 3687 728 0 1439a 2674 4740 662 0 965b 2549 5757 664 0 87 551 612 39 0 1 week Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 1307 2726 2285b 938 0 1314 4816 3208a 1237 0 1337 3275 2872a 966 0 180 1129 173 107 0 1506b 4009 2977 598 0 2902a 4065 3553 373 0 1544b 2767 3583 543 0 138 892 349 82 0 2 week Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 1681 3005 4838b 685 0 2180 3097 4448b 709 0 1666 2332 5377a 618 0 596 611 161 34 0 9579 45791 7099a 18531a 0 6286 48463 5962ab 16635a 0 4915 40542 4277b 8319b 0 1579 3100 647 857 0 Aldehydes: acetaldehyde. Hydrocarbons: heptane. 3-methyl butanal. hexanal. SEM is standard error of the mean. 2-propanone.05).Table 36. 2-butanol. pentane. octane. 70 . Alcohols: ethanol. a-b Values with different superscripts within a row are significantly different (P < 0. propanal. n = 4. hexane. 2-propanol.

Volatile compounds of cooked whole egg and egg yolk after pasteurization – functional ingredients enriched through feeding. 0 week 0 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ----------------------------------Total ion counts x 104---------------------------------29943ab 2497b 28552 13880 384 33890a 7699a 34194 19941 230 25774b 4445b 36798 16612 140 1566 796 2923 1621 84 12617 3890 24934 6418b 272 14619 5443 28380 6925b 341 16077 4985 29277 8228a 307 1046 693 1447 350 21 3 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 27306 3434 21069 5798 71 22638 4751 21556 9476 63 16142 2327 19449 8122 49 3176 1159 1879 1041 9 20895 3624 23975 6365 91b 20839 5698 25716 6623 141a 18871 3895 23456 7027 126ab 1263 821 1341 296 11 5 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 30351a 2120 7508 5840 115 25671ab 7182 8877 7963 108 17248b 2853 10481 8855 119 2664 1383 1080 781 12 17774 2540 9962 5723 187 20532 3836 12092 6377 224 20663 6948 11734 6229 197 1183 2586 745 405 24 1 week 0 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 21242 3445b 3594 6310b 37 27206 9228a 5559 8026ab 56 17346 4430b 5148 9637a 33 2632 1410 703 600 6 9901 2140ab 7314 7239ab 75 11571 3678a 8978 8497a 93 6851 1273b 5185 5448b 61 1381 501 1192 709 12 3 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 18813a 5624a 1737 3450 65a 18393a 4461ab 2385 4825 35ab 9662b 1545b 2323 5080 20b 2159 988 465 787 9 6291c 1273 2548 3512 24b 8274b 1714 3738 4920 42a 10014a 2091 5999 5504 34ab 366 250 1227 536 4 5 day after cooking Aldehydes Alcohols Hydrocarbons Ketones 33597 4567 5363b 7136 38819 5647 9380a 11233 20669 3380 6864ab 9120 4940 891 958 1490 13297 3219 6609 6039 11433 2810 5568 5825 11957 2155 5037 4431 2993 1077 1802 1003 71 .Table 37.

SEM is standard error of the mean. dimethyl trisulfide. propanal. hexanal. Hydrocarbons: heptane. 72 . 3-methyl butanal. n = 4. pentanal.Sulfur compounds 78 105 41 23 38 33 38 10 2 week 0 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 41274 44870 18202 14043 226 28341 43450 8133 11250 125 21824 37039 13948 12881 99 4955 10309 4578 1874 61 8650 4993 9354 7247 202 11852 5275 9576 8460 219 6187 2396 10265 5045 213 2287 999 2546 1531 82 3 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 18700a 31311ab 4555 8841 153 16362a 46139a 4572 6387 219 13301b 14285b 4769 7840 150 805 7872 1450 1470 46 9521b 23520 11506 7271 175 12151a 10971 12799 9571 162 7828b 26262 11864 9860 147 750 7787 1723 1514 14 5 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 35221 24848 4939b 8308 0 39366 49911 7565a 8985 0 25164 47549 7951a 10798 0 5490 16689 751 1180 0 14576 12984a 8530 6509 0 16447 5959b 10948 9136 0 13724 6442b 11159 7532 0 1397 1758 1148 1192 0 Aldehydes: acetaldehyde. 1-pentanol. Alcohols: ethanol. hexane. octane. Sulfur compounds: dimethyl disulfide. Ketones: 2-butanone.05). pentane. 2-propanol. a-b Values with different superscripts within a row are significantly different (P < 0. 2-propanone. 2butanol. FA: fatty acid.

12 0.63ay 2.84cx 0.69cx 0.09bx 1.00ax 2.47aw 0.10 0.13cy 1.50bx 1. w-z Values with different superscripts within a column are significantly different (P < 0.73cy 1.09 0.03 0.06ax 1.02by 0.09 0.07 1 week Raw C0d C3d C5d SEM 0. and C5d indicate 0.04 0. C3d.89cy 1.08 0.02ax 2.75cx 0.Table 38.09 0.03 0.64bx 1.06by 1.64cx 0.34 0.mg MDA/kg sample ------------------------------0.07 0.05 1.31bx 1. TBARS values of raw and cooked whole egg and egg yolk after pasteurization–functional ingredients enriched through feeding.33bx 1.09bz 0.25ax 0.05cx 0.02 0.81ax 2.02aw 0. FA: fatty acid.44az 1.06 0.22bw 1.25by 0.70 0.03bx 1.01 1.05).08 C0d.08cy 0.10 2 week Raw C0d C3d C5d SEM 0.11 0.30 0.07 0.02 0.32by 1.01 0. 3.07 1. n = 4 a-c 73 .53bx 0.02bx 1.01 0.30cx 1.19ay 1.06 0.61bx 0.13cz 0.06 0.08 0.02 0.48ax 0.03 0.36ax 1.07 0.68bx 0.05 0.33ay 1.06bz 0.10 0.12ax 0.04 1.07 0.12cx 0. SEM is standard error of the mean.33by 1.56cy 0.22ay 0.57cx 0.85by 0.63ax 2.22az 1.15ay 0.07 0.25ax 1.02cx 1.88cx 0.10ax 0.04 0.62bx 0. and 5 day storage after cooking Values with different superscripts within a row are significantly different (P < 0.15ax 1.50cx 0.05 1.62by 0.03 1.03 0.59ax 0.12abz 1.47az 0.03 0.07az 0.03bz bx ay cx bx ax 1.11 0.30bz 0.05). 0 week Raw C0d C3d C5d SEM Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ------------------------------------.03 0.61by 0.02 0.13 0.13 1.58ay 1.

9 31.2 30.2 30.6 2 week Raw C0d C3d C5d SEM 10.4 0.3 10.2 0.4 10.4 0.3 0.2 10.3xy 32.4 0.5 10.8a 0.6bx 31.1 30.2 0. and 5 day storage after cooking Values with different superscripts within a row are significantly different (P < 0.4b 31.2 0.2 30.4y 31.7 0.1 11.4 10.0 0.5 0.0x 31.2 0.2 10.5x 0.4 10. w-z Values with different superscripts within a column are significantly different (P < 0.2 0.% of sample --------------------------------------10. and C5d indicate 0.5 0.2y 31.8 10.9 32.0 0.2 0.8x 0.7x 0.0x 31.0 32.2 0.6 10.5 32. Fat content of raw and cooked whole egg and egg yolk after pasteurization – functional ingredients enriched through feeding.4 0.2 0.6 0.0 0.4 0.3 10.9 0. SEM is standard error of the mean.5 11.0 10.2xy 31. 0 week Raw C0d C3d C5d SEM Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM -------------------------------.8 31.6 10.3 10.0by 11.4 30.2 30.8 10.8 10.1 0.3 10.7xy 10.5 30.3 0.3 10.2 10.4xy xy 10.4y 31.Table 39.2 0.2 0.2 0.3 30.3aby 10.0x 11.6 31.4 30. C3d. FA: fatty acid.9 10.2 0.3 11.05).9 10.4ax 32.4 0.5 31.4 0.5 1 week Raw C0d C3d C5d SEM 10.05).7xy 10.1 30.5 30.4 31.3 30.2y 31.5 10.2x 0.6 0.8 31. n = 4 a-c 74 .6 11.4 C0d.9 0.2 10.3x 31.9 0.6 30.6 0. 3.5x 0.3xy 31.8 0.6 31.5 10.8 0.

7 17.2 9.3 0.9 0.4 18.0 1.9 1.7 0.8 1.8 0.3 16.3 1.7 39.5 0.0 5.4 37.6 38.7 1.2 0.7 0.9 1.4 0.2 1.3 0.4 1.1 10.3 24.3 2.8 0.4 28.9 1.0 38.5 0.8 3.7 0.1 1.3 0.Table 40-1.4 26.0 2.1 2.0 40.3 0.% of total fat ------------------------------------Raw Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.4 2.4 0.1 10.4 29.9 0.3 24.2 10.0 0.7 0.4 26.5 38.2 11.2 0.2 0.5 6.1 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.7 2.7 1.2 17.5 26.4 26.4 17.0 38.4 1.3 1.7 1.4 26.1 11.3 39.6 40.3 9.4 26.6 38.2 0.4 26.3 0.2 0.9 0.1 0.3 9.3 0.4 0.7 1.8 1.5 1.1 19.8 19.2 0.9 18.3 10.9 1.6 16.5 2.4 38.2 0.3 0.3 0.2 0.1 0.4 0.8 6.2 25.6 0.4 2.7 0.2 0.3 16.9 0.0 0.6 7.3 0.7 1.5 0.3 0.4 27.7 3.7 2.9 38.3 0.4 27.9 0.3 0.3 25.4 27.5 1.1 0.3 24.3 5.6 1.4 0.7 0.7 19.8 1. Egg yolk Whole egg Control FA Lutein Control FA Lutein --------------------------.6 18.5 15.8 35.2 9.4 0.2 0.1 0.3 0.8 0.7 0.4 18.8 0.5 0.6 1.8 0.1 0.3 9.4 18.0 0.2 10.4 75 .2 2.9 40.4 0.5 1.1 0.8 1.3 0.3 0.4 1.7 2.8 0.8 3.8 0.1 0.7 1.1 1.3 0.2 0.7 40.4 0.5 10.6 38.1 1.1 0.3 0. Fatty acids composition of raw and cooked whole egg and egg yolk 0-week storage after pasteurization – functional ingredients enriched through feeding.2 18.6 40.1 5 day after cooking Myristic acid 0.3 10.7 18.8 0.1 3 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.2 0.2 11.2 0.2 9.0 4.2 10.9 0.0 1.1 0.6 40.1 0.2 10.2 0.2 17.6 1.4 28.

4 0.6 3. n-9.4 0.8 41.0 0. linoleic acid: C18:2. oleic acid: C18:1.1 0. linolenic acid: C18:3. stearic acid: C18:0. n-3.3 0.1 25.1 17.2 5.8 0.2 24.3 5.6 1.3 0.8 0.4 18.7 2.2 28.9 0.7 0.3 0. n-9.2 9. magaroleic acid: C17:1.0 0.1 FA: fatty acid.7 3.2 1.2 10. n-10.3 16.1 17. palmitoleic acid: C16:1. arachidonic acid: C20:4.7 0.Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 26.2 11.4 1.3 0.9 0.9 0.9 38.6 0. docosahexaenoic acid: C22:6.7 41.5 1.4 38. n = 4. 76 . n-3.2 0.1 1. n-6. palmitic acid: C16:0.1 1.7 2.9 0. n-6.7 18.2 27. margaric acid: C17:0.2 9.2 10.1 9.3 0.0 1.2 0.3 41.0 0.9 38.1 27. Myristic acid: C14:0.6 1.6 19.

Table 40-2. Fatty acids composition of raw and cooked whole egg and egg yolk 1-week storage after
pasteurization – functional ingredients enriched through feeding.
Egg yolk
Whole egg
Control
FA
Lutein
Control
FA
Lutein
--------------------------- % of total fat ------------------------------------Raw
Myristic acid
Palmitic acid
Plamitoleic acid
Margaric acid
Magaroliec acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
Arachidonic acid
Docosahexaenoic aicd

0.4
26.9
1.9
0.4
0.3
9.6
40.9
18.3
0.7
2.1
0.3

0.4
25.7
1.8
0.3
0.4
11.1
39.3
15.8
4.3
1.9
0.4

0.5
27.9
1.8
0.5
0.5
11.0
37.8
18.1
0.6
2.8
0.5

0.3
28.6
1.7
0.3
0.3
11.5
37.6
18.5
0.6
3.3
0.2

0.3
25.8
1.7
0.3
0.2
11.5
38.3
16.7
4.6
2.0
0.2

0.4
27.2
1.8
0.3
0.3
10.7
38.6
19.4
0.7
2.8
0.2

0 day after cooking
Myristic acid
Palmitic acid
Plamitoleic acid
Margaric acid
Magaroliec acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
Arachidonic acid
Docosahexaenoic aicd

0.5
28.3
1.9
0.5
0.5
10.5
38.9
17.3
0.5
2.6
0.4

0.4
25.1
1.8
0.5
0.4
10.7
39.1
16.2
4.7
1.7
0.4

0.4
26.9
1.8
0.4
0.4
10.0
40.2
18.4
0.7
2.2
0.3

0.3
28.5
1.7
0.3
0.2
11.4
37.5
18.2
1.2
3.2
0.2

0.3
25.8
1.7
0.2
0.2
11.1
38.4
17.2
4.5
2.1
0.2

0.3
27.0
1.7
0.3
0.2
11.3
38.1
19.7
0.8
3.0
0.2

3 day after cooking
Myristic acid
Palmitic acid
Plamitoleic acid
Margaric acid
Magaroliec acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
Arachidonic acid
Docosahexaenoic aicd

0.6
27.8
1.7
0.6
0.5
11.1
37.4
18.6
0.7
3.2
0.5

0.5
25.2
1.8
0.5
0.4
10.6
39.3
16.1
4.7
1.8
0.4

0.6
27.7
1.5
0.8
0.6
12.2
35.6
19.0
0.7
3.7
0.6

0.3
28.5
1.5
0.4
0.3
12.5
35.5
19.6
0.6
4.1
0.3

0.3
26.1
1.5
0.3
0.3
12.5
36.5
17.4
4.7
2.5
0.3

0.4
28.5
1.6
0.4
0.3
12.5
34.8
20.0
0.7
3.8
0.3

5 day after cooking
Myristic acid

0.5

0.5

0.6

0.4

0.3

0.3

77

Palmitic acid
Plamitoleic acid
Margaric acid
Magaroliec acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
Arachidonic acid
Docosahexaenoic aicd

29.9
1.9
0.6
0.5
11.6
33.2
20.0
0.7
3.1
0.5

25.8
1.6
0.6
0.6
11.7
37.0
16.4
4.5
2.2
0.5

27.7
1.5
0.7
0.6
12.3
35.2
19.4
0.8
3.8
0.6

28.8
1.6
0.4
0.3
12.5
35.5
19.2
0.6
4.0
0.3

25.9
1.5
0.3
0.3
12.3
36.5
17.4
4.8
2.5
0.2

28.4
1.4
0.4
0.3
13.1
34.9
19.6
0.6
4.3
0.3

FA: fatty acid, n = 4.
Myristic acid: C14:0; palmitic acid: C16:0; palmitoleic acid: C16:1, n-9; margaric acid: C17:0; magaroleic acid: C17:1,
n-10; stearic acid: C18:0; oleic acid: C18:1, n-9; linoleic acid: C18:2, n-6; linolenic acid: C18:3, n-3; arachidonic acid:
C20:4, n-6; docosahexaenoic acid: C22:6, n-3.

78

Table 40-3. Fatty acids composition of raw and cooked whole egg and egg yolk 2-week storage after
pasteurization –functional ingredients enriched through feeding.
Egg yolk
Whole egg
Control
FA
Lutein
Control
FA
Lutein
--------------------------- % of total fat ------------------------------------Raw
Myristic acid
Palmitic acid
Plamitoleic acid
Margaric acid
Magaroliec acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
Arachidonic acid
Docosahexaenoic aicd

0.4
27.3
1.9
0.4
0.3
10.7
38.6
19.3
0.7
2.8
0.3

0.3
24.9
1.8
0.4
0.3
10.6
38.9
17.1
5.2
1.8
0.2

0.4
27.1
1.8
0.3
0.3
10.9
38.1
20.0
0.7
3.1
0.2

0.3
28.0
1.7
0.3
0.2
11.7
36.8
20.0
0.6
3.7
0.1

0.3
25.5
1.7
0.2
0.1
11.7
37.5
17.6
5.1
1.5
0.1

0.4
27.5
1.7
0.3
0.2
11.6
37.2
20.2
0.7
3.5
0.1

0 day after cooking
Myristic acid
Palmitic acid
Plamitoleic acid
Margaric acid
Magaroliec acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
Arachidonic acid
Docosahexaenoic aicd

0.4
27.6
1.9
0.3
0.3
10.1
39.7
18.6
0.6
2.5
0.2

0.3
25.0
1.9
0.2
0.2
10.1
40.2
16.4
5.0
1.6
0.2

0.4
26.8
1.9
0.3
0.3
10.1
39.2
19.6
0.8
2.6
0.2

0.4
28.4
1.8
0.3
0.2
11.5
37.9
18.5
0.6
3.4
0.1

0.3
25.5
1.7
0.2
0.1
11.5
37.8
17.5
5.1
1.3
0.1

0.3
27.6
1.7
0.3
0.2
12.0
36.7
20.3
0.7
3.7
0.1

3 day after cooking
Myristic acid
Palmitic acid
Plamitoleic acid
Margaric acid
Magaroliec acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
Arachidonic acid
Docosahexaenoic aicd

0.3
26.4
1.9
0.3
0.2
9.4
41.1
19.0
0.7
2.0
0.2

0.3
24.1
1.9
0.2
0.2
9.5
41.1
16.9
5.3
1.3
0.2

0.4
26.4
1.8
0.3
0.2
9.6
40.9
19.0
0.7
2.1
0.2

0.3
26.8
1.9
0.3
0.2
10.1
40.5
18.6
0.8
2.2
0.1

0.3
24.6
1.8
0.2
0.1
9.8
39.4
17.3
5.8
1.9
0.1

0.4
26.4
1.9
0.3
0.2
9.7
40.1
19.6
0.8
2.3
0.1

5 day after cooking
Myristic acid

0.4

0.3

0.4

0.4

0.3

0.4

79

7 2. 80 .6 1.9 0.5 2.8 0.6 0.5 1.9 18.Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 26.0 0. n-9.1 39. margaric acid: C17:0. n = 4.2 9.9 0. oleic acid: C18:1.3 0.2 0.9 0.6 5.5 1.5 17.4 0. n-6. magaroleic acid: C17:1.5 41.2 9.5 41.1 24.2 1.8 2. palmitic acid: C16:0.2 10. n-6. Myristic acid: C14:0.2 16.0 1.3 0. palmitoleic acid: C16:1.2 27.3 0.3 0. linoleic acid: C18:2. stearic acid: C18:0.8 0.1 10.3 0.1 5.1 FA: fatty acid.4 19. n-9.4 1.2 0.8 0.0 19. n-10.2 10. docosahexaenoic acid: C22:6.9 0.1 26. n-3.2 24.5 1.7 1. linolenic acid: C18:3.8 0.9 0.2 0.2 26.0 0.0 18. arachidonic acid: C20:4.0 0.5 41. n-3.8 2.2 39.2 9.1 39.

0ax 83.1bx byz bxy 2.5axy 2.2bx 8.3 2.0bz 11.6ax 30.2bx 11.3 11.1 29.4b 10.5bz 2.9bz 2.5by 2.2 76.0ay 1.4bz 10.0by 0.1 11.3 104.3 4.7by 2.3b 9.4ay 35.2ay 94.6 7.9by 0.05).8 80.2 8.3ay 2.3 13.8 7. and C5d mean 0.4 0.1ay 94.7 1.5 26.8 5. C3d. and 5 day storage after cooking.2axy 93.4ax 3.5ay 0.5ay 1.8 1.2bx 9.5 1.7 0.1bx 1.8b 9.3 1. w-z Values with different superscripts within a column are significantly different (P < 0.1 12.7axy 5.9ax 23.3 2.9 12.0 0.3 2.0bx 0. 3.8 0.3 0.0by 2.5by 9.3 38.5axy 1.3ay 28.1 2 week Raw C0d C3d C5d SEM 3.4bx 8.3bx 1.0by 0.8 1.3ay 29.5by 11. Lutein contents of raw and cooked whole egg and egg yolk after pasteurization – functional ingredients enriched through feeding.4bx 1.7by 80.1 2. n = 4 a-c 81 .7bxy 0.1ay 1.1 8.2 40.7ax 87.9bx 41.7bz 1.7bx 1.7b 3.3bz 9.1ay 1.0 Egg yolk SEM Control FA Lutein SEM g/g sample --------------------------------------1.2 0.7by 8.0 0.4bx 0.0 C0d.9 by byz 1.05).8 1.8 1.9byz 1.3 2.1by 8.6 0. Values with different superscripts within a row are significantly different (P < 0.8ax 0.7ay 27.6 1 week Raw C0d C3d C5d SEM 4.0 30.3 bxy bxy 2.Table 41. 0 week Raw C0d C3d C5d SEM Whole egg Control FA Lutein ------------------------------------2.6axy 97.1 by bz 1.6by 0.4 0.8bx 2.4 0.4 106.3ay 1.1 0.2bx 109. SEM is standard error of the mean. FA: fatty acid.9 bz by 1.2 8.

7 10.0 565.0y 185.0 527.5 179.0 181.5 4.8 546.0 7.0 552.3 565.4 181.Table 42.3 539.6 200.6 186.8 14.1xy 207.2 559. n = 4 a-c 82 .4 11.0 588.1 5. FA: fatty acid.3 15.6 561.mg choline hydroxide/100 g sample ------------------------176.1ab 6.9 536.3 182.1 536.1 10.9 182.9 524.1 188.0 4.5 4.2 4. and C5d indicate 0.7y 192.1 522.0 560.6 508.0 14.0 183.1 10. Choline content of raw and cooked whole egg and egg yolk after pasteurization – functional ingredients enriched through feeding.2 200.4 15.05). 3.3 198.6 186.0 7.7 C0d. C3d.1 571.1 177.8 8.2 5.9 5. w-z Values with different superscripts within a column are significantly different (P < 0.8 184.2 184.7 12.6 11.2 21.8 5.5 553.6 526.6 525.9 187.9 7.2 13.2 11.7 6.9 518.1 543.8 189.2 175.7 180.5 571. 0 week Raw C0d C3d C5d SEM Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM -------------------------.8 184.7 21.0 577.5 16.3 1 week Raw C0d C3d C5d SEM 185.3 556.1 557.6 182.2 13.5 13.7 184.5 174. SEM is standard error of the mean.6 574.4 180.4 568.3b 5.6 576.0 526.2 7.3 5.9 590.4 13.1 541. and 5 day storage after cooking Values with different superscripts within a row are significantly different (P < 0.0 575.4 185.6 190.0 18.8 5.9 575.4 2 week Raw C0d C3d C5d SEM 189.3 4.1 6.9 186.6 568.05).2 12.6 182.9 6.1 180.9 553.1ax 5.0 193.1 568.

2-butanol.05). 2-propanol. 2-propanone. hexanal.Table 43. FA: fatty acid. hexane. n = 4. SEM is standard error of the mean. a-b Values with different superscripts within a row are significantly different (P < 0. pentane. pentanal. Volatile compounds of raw whole egg and egg yolk after ultrapasteurization – functional ingredients enriched through feeding. Hydrocarbons: heptane. propanal. 83 . Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ----------------------------------Total ion counts x 104---------------------------------0 week Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 662 1906 1456 643 0 735 2982 1704 600 0 855 1799 1796 560 0 122 410 99 45 0 6114 1733 3011a 40982 0 7713 1397 1638b 30502 0 4262 1532 2447ab 38785 0 1557 286 282 4662 0 1 week Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 6187b 33286 4928 15917 0 24165a 37294 8485 29647 0 9491b 12731 7452 19414 0 3394 10195 1426 9505 0 11953 22106a 7966 22521a 0 3927 12519b 8069 11458b 0 9543 25818a 8451 21243a 0 2575 2003 425 567 0 2 week Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 11752 48264b 17752 2304b 0 8772 33416a 14046 23322a 0 11713 24113b 26478 782b 0 4586 2166 10441 5103 0 9994 27832 4604 12174 0 5728 32994 3925 14948 0 6076 34933 3554 12543 0 1681 2062 413 1760 0 Aldehydes: acetaldehyde. 3-methyl butanal. octane. Ketones: 2-butanone. Alcohols: ethanol.

Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ----------------------------------Total ion counts x 104---------------------------------- 0 week 0 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 7679 802 1013 1574 0 12199 1979 2122 2682 0 7319 1791 2038 2701 0 1408 467 438 314 0 9937 19598 1442 4542 0 13432 26500 1725 5283 0 11747 25703 2925 6034 0 1424 3840 805 1346 0 3 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 9270 1927 2405 2104b 40 10032 1874 3715 2352b 35 9281 2468 4706 3689a 20 1891 560 1056 292 6 33855 987 5499 9354 540 38129 2106 5371 10842 1860 38354 1717 6598 9585 1523 1617 325 617 607 406 5 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 13560a 4227 4052 2921 69 12380a 2755 3873 3310 45 6900b 3774 4142 3159 42 1650 944 985 466 10 14496 22559 2381 4314 397 16212 20937 2297 5311 1179 16106 33973 4780 8192 1665 2201 4094 951 1275 468 1 week 0 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 15397a 5669 6879 4816 128a 17482a 3732 6765 4955 74ab 8097b 1789 5102 5943 46b 1232 1051 677 917 19 18281 21476b 6988b 7105b 1154 17401 26300b 10353b 10164b 614 18660 45525a 18525a 16797a 2415 1518 2179 1495 1187 464 3 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 15626ab 3879 7463 6829 32b 19671a 6609 7896 6646 119a 11779b 4176 8650 7909 61b 1445 1090 651 394 13 10661 1857 10740 44829 764 9425 3248 9910 45523 2776 15340 2722 12305 43828 2262 1548 537 1243 2167 651 5 day after cooking Aldehydes Alcohols Hydrocarbons Ketones 14656 5406 7442 5534ab 15990 4124 5168 4136b 11870 2707 7999 7218a 1601 1056 844 684 19335 22667 7724 5513ab 17892 22977 6392 4223b 16669 31913 8622 7828a 1998 2588 1396 811 84 . Volatile compounds of cooked whole egg and egg yolk after ultrapasteurization – functional ingredients enriched through feeding.Table 44.

Sulfur compounds 0 0 0 0 496 1606 1487 407 2 week 0 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 12911 41001 8787 11598a 0 14039 165941 7046 20873a 0 8276 7490 6849 6289b 0 1839 44809 1378 3293 0 11608 32511 7603 15445 0 12696 32581 8564 16105 0 11109 31707 7763 13447 0 1720 2709 924 1353 0 3 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 6097 31638 1784 4589 0 9121 58567 1891 8267 0 5276 5043 1962 3789 0 1705 16543 381 1836 0 12594 16529b 2662 3643b 0 16349 25168a 5489 8122a 0 15470 19040b 3487 5657ab 0 1790 1552 755 779 0 5 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 15859a 12772b 5644 6063b 0 16683a 38708a 6039 14162a 0 7656b 5849b 4100 5476b 0 1417 6117 696 1921 0 14367 27955 5505 10619 0 12299 30328 5609 11791 0 13271 31464 5754 11291 0 2132 1315 571 993 0 Aldehydes: acetaldehyde. hexanal. 2-propanol. 85 . FA: fatty acid. pentane. 2-propanone. dimethyl trisulfide.05). Hydrocarbons: heptane. octane. Alcohols: ethanol. SEM is standard error of the mean. n = 4. propanal. a-b Values with different superscripts within a row are significantly different (P < 0. Sulfur compounds: dimethyl disulfide. pentanal. 3-methyl butanal. 2butanol. hexane. 1-pentanol. Ketones: 2-butanone.

72bx 0. w-z Values with different superscripts within a column are significantly different (P < 0.04 0.36ay 0.14ay 0.03 0.32y 0.21ax 1.05).03 0.05 0.04 0.28 0.03cy 0.79bx 0.44ax 1.02 0.43cx 0.62bx 0.43ax 1.08 0.04 0.77bx 0.05 0.51 1. FA: fatty acid.11ax 1. 3.19ax 0.05 0.61cx 0.66bw 0.89bx 0.01bz 0.82bx 0. n = 4 a-c 86 .02 0.11ax 0.43cy 0.07 C0d.04z by ay cy bx ax 0.96ay 1.03 0.09ax 0.13z 0.06 0.67bx 0.42by 0.04z 0.06 0.03 0.06 0.04 0.02 0.02 0.09 0.04 0.09 0.06z 0. SEM is standard error of the mean.27bz 0.05ay 1.22bw 0.03 0.81ay 1.05 0.06 0.01 0. and 5 day storage after cooking Values with different superscripts within a row are significantly different (P < 0.72by 1. 0 week Raw C0d C3d C5d SEM Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ------------------------------------.19by 0.71bx 1.06 0.03 0.05 0.46cx 0.01bx 1.23ax 0.89bx 0.05z 0.05 0.77bw 0.08 0.09cz 0. TBARS values of raw and cooked whole egg and egg yolk after ultrapasteurization – functional ingredients enriched through feeding.Table 45.06 0.07 0.68cx 0.38cx 0.05 0.73bxy 0. C3d.01 0.36cy 0.08z 0.03 1 week Raw C0d C3d C5d SEM 0.74aw 0.03 0.87 0.08z 0.mg MDA/kg sample ------------------------------0.75bx 1.39az 0.06 0.46cx 0.55cx 0.57by 0.69by 0.01bz 0.96ay 1.64 1.16az 0.41cy 0.07 0.24ax 0.63bx 0.53cx 0. and C5d indicate 0.05).94cw 0.01 0.23ax 0.65z 1.07 0.06 2 week Raw C0d C3d C5d SEM 0.76bx 1.

2 0.8a 7. SEM is standard error of the mean.9by 7.1 7.2 18.5 19.0 0.1 17.0 8.1 18.8 0.1 0.3 17.6 7.8ab 7.0 20.05).1 0.0a 7.4 0. 0 week Raw C0d C3d C5d SEM Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM -------------------------------.1 0.2 19.0a 0.4 0.6 0.5 1 week Raw C0d C3d C5d SEM 7.0 19.2 19.6 19.8 0.1 7. w-z Values with different superscripts within a column are significantly different (P < 0.1 7.5b 7.5xy 6.1 0.0a 7.1 7.6 0.5a 7.8 0.1 0.7x 7.1 0.1 0.3 20.0 19.5 20.8 7.2 18.3 0.4 0.5 18.0 7.0 0.8 0. C3d.5 0.7 7.6 18.6axy 7.0 20.5 0.8 7. Fat content of raw and cooked whole egg and egg yolk after ultrapasteurization – functional ingredients enriched through feeding.Table 46.8 7.1b 0.3 0.1 0.3 0.3 18.2 0.2 7.3 17.1 20.4 0.2 8.5 18.2by 7.5ab 0.7 18.2 18.2 18.% of sample --------------------------------------7.5 7.8 0.8 18.9 18.4 0.7a 8.8 19. 3.1 0.2 0.3 17.8 7.8ax 0.3 18.5a 7.3 17.6 18.05).6 18.6 19.6 2 week Raw C0d C3d C5d SEM 7.3bxy 7.8 8.6 18.1b 7.8 8. n = 4 a-c 87 .5 0.4 20.6 0.1 0. and 5 day storage after cooking Values with different superscripts within a row are significantly different (P < 0.6 7.5 0. and C5d indicate 0. FA: fatty acid.5 C0d.6 0.2 0.4bxy 0.7 19.

9 2.7 40.9 0.9 1.5 0.3 0.9 0.9 0.2 1.9 18.8 2.2 0.5 17.9 0.5 0.5 0.6 1.2 1.5 27.7 17.3 0.9 0.4 0.0 2.4 0.8 19.1 16.3 0.4 0.9 0.7 0.1 0.1 1.1 0.3 9.5 26.5 9.4 0.4 26.4 0.3 18.3 24.8 1.3 0.0 1.1 0.0 0.3 0.2 16.4 0.6 1.5 26.9 0.4 27.2 0.7 2.8 0.3 9.3 0.4 0.3 0.4 9.0 1.8 17.2 40.4 1.7 40.4 0.0 40.6 17.6 40.0 39.9 18.9 5.8 18.9 0.9 0.6 1.0 1.0 0.5 40.3 9.0 16.4 27.4 0.3 10.5 0.5 0.8 39.4 24.4 27.4 27.Table 47-1.3 0.5 0.4 9.7 1.4 88 .9 0.4 15.4 27.9 40.3 5 day after cooking Myristic acid 0.3 5.7 19.3 0.3 3 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.5 1.7 16.7 40.5 0.9 0.4 26.8 40.5 9.3 40.3 9.4 0.2 18.0 1.5 9.1 1.3 0.9 0.2 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.1 0.5 9.9 0.4 0.3 0.9 0.5 0.4 9. Egg yolk Whole egg Control FA Lutein Control FA Lutein --------------------------.8 2.3 10.7 39.5 27.3 0.4 1.9 0.3 25.7 2.2 0.4 26.5 5.2 1.9 0.1 1.7 40.2 5.5 9.3 0.8 2.0 1.5 0.9 1.9 0.3 1.8 1.3 0.8 0.8 2.9 0.4 9.8 5.3 0.4 0.% of total fat ------------------------------------Raw Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.6 0.7 1.0 1.5 0. Fatty acids composition of raw and cooked whole egg and egg yolk 0-week storage after ultrapasteurization – functional ingredients enriched through feeding.6 40.5 23.3 0.8 1.2 5.9 15.9 39.6 0.4 1.3 0.6 0.7 1.9 0.3 9.5 0.5 40.3 24.3 0.3 0.3 0.3 9.2 0.7 1.1 40.4 0.0 0.3 0.3 10.9 18.4 24.6 2.5 0.5 0.0 0.

7 18.1 18.6 0. stearic acid: C18:0.3 0.4 1.2 0.3 1.9 0.0 1. magaroleic acid: C17:1. n-10.3 0.8 1.8 40.5 40. arachidonic acid: C20:4.9 0.8 18.3 FA: fatty acid.5 9.9 0. n = 4.4 0.3 1.1 0.3 1.8 0. Myristic acid: C14:0.9 0.4 27.9 0.3 19.3 24.4 40. docosahexaenoic acid: C22:6.4 26.7 1.8 0. 89 . n-9.9 0.3 0. n-6.8 40.3 5.3 9.3 40.3 9. margaric acid: C17:0.2 1.3 0.Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 26.5 0.6 5.6 16.4 1. linoleic acid: C18:2.5 1.4 0.0 16. palmitic acid: C16:0. n-9. n-6.8 2.6 0.4 0.5 1.3 9. n-3.1 0. linolenic acid: C18:3. palmitoleic acid: C16:1. n-3.1 2.5 24. oleic acid: C18:1.4 9.3 26.4 40.5 9.

3 10.8 1.9 0.8 38.4 10.3 0.8 0.9 0.4 19.3 0.4 0.8 0.2 0.% of total fat ------------------------------------Raw Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.3 25.7 4.9 0.7 18.2 18.7 0.3 27.8 39.4 19.4 27.9 1.4 0.9 40.4 27.7 39.8 0.7 0.7 2.7 39.0 15.3 0.6 0.4 0.9 0.4 1.7 0.4 0.6 38.2 40.8 0.3 1.2 0.3 39.6 2.3 0.7 2.4 27.3 0.3 0.9 0.9 0.4 0.9 0. Egg yolk Whole egg Control FA Lutein Control FA Lutein --------------------------.2 0.2 5 day after cooking Myristic acid 0.2 10. Fatty acids composition of raw and cooked whole egg and egg yolk 1-week storage after ultrapasteurization – functional ingredients enriched through feeding.3 39.9 1.7 2.7 1.3 10.4 0.4 0.3 25.8 18.Table 47-2.9 0.4 20.4 10.5 0.4 27.2 10.2 10.3 0.9 19.3 25.8 17.4 0.3 0.1 16.9 3.3 0.4 10.4 0.4 16.2 0.2 0.5 1.4 26.4 0.4 90 .8 38.5 0.8 1.6 0.3 1.7 0.8 0.9 1.7 2.3 25.3 0.7 0.8 1.3 0.4 9.2 0.1 18.8 0.3 10.2 1.8 0.4 27.8 3.2 11.6 0.3 1.8 0.2 0.7 0.2 0.6 0.3 0.1 0.8 0.3 37.6 39.6 1.4 27.2 10.6 5.6 2.5 38.9 0.4 27.2 1.2 11.8 0.4 27.8 0.1 0.4 10.2 0.9 18.1 1.8 1.2 0.2 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.4 0.2 1.8 0.9 0.8 1.3 25.4 0.9 2.9 0.8 0.4 40.1 1.6 2.1 16.3 0.3 10.9 1.3 0.9 16.9 4.2 39.7 0.0 37.4 0.3 10.6 38.4 0.3 25.2 0.2 10.6 2.9 0.3 0.4 0.1 4.3 9.8 0.0 0.1 39.7 18.3 0.4 0.4 27.7 2.0 1.0 4.6 18.2 3 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.2 16.4 27.3 1.4 1.8 5.5 0.

2 10.3 25.6 2. n-6.8 0.2 FA: fatty acid.2 39. n-9.3 0.6 0.4 1.8 0.6 39. palmitic acid: C16:0. arachidonic acid: C20:4.4 18.3 10.4 1. n-6.7 18. oleic acid: C18:1.2 10. magaroleic acid: C17:1.9 0.3 0. stearic acid: C18:0.2 10.1 0.3 27. n-3.4 40.6 1.9 0. n-3. 91 . palmitoleic acid: C16:1.Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 27. n-9.9 0. n-10.2 25.4 0. margaric acid: C17:0.7 20.8 0.8 2. Myristic acid: C14:0.2 26.6 38.1 0. linoleic acid: C18:2.3 10.5 4.5 16.6 1.7 2. docosahexaenoic acid: C22:6.5 0.7 0.2 0.3 0.7 0.3 0.3 27. n = 4.9 1.5 1.3 3. linolenic acid: C18:3.1 1.7 18.9 0.3 39.9 1.4 0.3 0.8 4.0 15.9 1.8 37.3 10.

5 0.Table 47-3.3 0.7 2.5 1.5 41.2 0.8 0.8 40.8 17.2 17.5 0.2 1.7 16.4 0.9 1.3 0.2 3 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.9 0.4 16.7 15.4 26.9 40.2 0.8 1.8 41.9 0.8 0.8 0.9 40.9 0.2 9. Egg yolk Whole egg Control FA Lutein Control FA Lutein --------------------------.8 0.4 0.3 0.6 2.9 1.5 1. Fatty acids composition of raw and cooked whole egg and egg yolk 2-week storage after ultrapasteurization – functional ingredients enriched through feeding.4 39.0 0.7 2.2 0.9 1.2 0.3 0.4 27.9 0.2 0.8 1.3 10.4 18.0 40.% of total fat ------------------------------------Raw Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 27.8 0.3 0.6 41.9 0.6 1.3 9.6 2.6 16.9 0.1 0.4 27.9 0.4 9.3 0.9 0.1 40.5 0.9 1.4 9.6 5.4 0.5 41.5 0.5 0.3 0.4 0.0 40.1 1.3 24.4 0.4 26.4 26.6 2.9 0.4 18.0 0.3 18.2 4.8 0.8 0.4 10.4 26.2 4.9 0.3 10.5 1.9 1.9 0.3 24.3 9.4 0.2 0.2 9.8 0.3 18.4 26.0 40.0 40.7 1.2 5.4 26.8 1.4 0.1 4.9 0.3 0.4 92 .5 4.4 18.2 0.9 0.4 0.4 25.5 0.0 16.5 41.2 0.4 0.2 5 day after cooking Myristic acid Palmitic acid 0.8 0.2 0.1 1.6 1.4 8.3 9.4 17.4 26.2 0.6 1.9 0.4 0.0 1.9 0.3 10.9 1.4 26.5 0.4 0.4 1.3 0.5 0.3 23.2 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.4 0.2 1.8 2.4 41.3 18.2 0.5 40.3 0.3 25.1 1.4 16.4 27.4 9.2 1.6 0.4 27.3 24.4 9.2 42.3 0.5 0.6 2.4 24.2 9.2 10.2 18.4 0.4 0.2 10.3 0.8 0.6 1.3 1.2 27.5 17.3 17.3 25.3 9.7 1.2 0.4 27.4 27.2 0.7 2.4 0.8 40.6 1.4 0.4 0.4 0.

8 0.2 0.7 1. margaric acid: C17:0.9 0.3 0.Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 1.5 41. n-9.8 0.2 9.4 0. oleic acid: C18:1. linoleic acid: C18:2.8 0. n-6.2 0.3 0. magaroleic acid: C17:1. n = 4.2 0.2 1.3 18. n-3.8 0.4 0.3 0.0 0. 93 .3 9.3 9. palmitic acid: C16:0. Myristic acid: C14:0.4 1.2 18.2 0.2 1.3 9. n-9.2 9.3 1.5 1.2 9.8 2.4 5.5 40.7 1.5 0. docosahexaenoic acid: C22:6.2 0.9 0.5 41.8 1.2 18.6 5.6 18.9 0.6 41.6 41.9 0.3 1. arachidonic acid: C20:4.9 16. n-6.3 1. linolenic acid: C18:3. palmitoleic acid: C16:1.9 0. n-10.6 0. stearic acid: C18:0.2 FA: fatty acid.0 16.5 41. n-3.

4by 4.82 1.3b 4.7by 0.3b 5.2 1.0 0.2b 5.8b 4.5 1 week Raw C0d C3d C5d SEM 2.6ax 20.4by 4. C3d.6bx 7.7ay 1.8 0.5 4.8 by by 5.4 8.4 58.7 2.5ay 1. SEM is standard error of the mean.1 5.0 32.5cy 0.8 0.3ay 17.2 0.3by 49.7ay 1.0b 5.1ay 19.05).0a 2.7bx 31.9bx 1.1 bz bz 0.64b 1.6b 0.8b 5.8by 0.0bxy 0.5 20.7 0.9b 5.5 1.1 0.9b 0.3ay 17. Values with different superscripts within a row are significantly different (P < 0.1bx 70.8bx 6.8 5.0 2.1 1.5b 0. 0 week Raw C0d C3d C5d SEM Whole egg Control FA Lutein ------------------------------------2.0bxy 5.2 5.8 49.0b 1.5bxy 1.2 0.2 1.4 30. n = 4 a-c 94 .9 4.3by 5. and 5 day storage after cooking.9ax 0.6 0.0axy 2.3by 48.6 1.1bz 0.4b 7.Table 48.8 0.3by 0.5b 1.4 1.1ax 43.2a 1.9 6.3ax 16.6b 1.5b 0. w-z Values with different superscripts within a column are significantly different (P < 0.6 0.2a 1.9 C0d.4b 5.0 0. FA: fatty acid.6ay 50. and C5d mean 0.3 65.4 Egg yolk SEM Control FA Lutein SEM g/g sample --------------------------------------0.7ay 18.3 9.6ay 49.0by 0.5ax 54.2 by by 1.7bx by by 1.4b 1.8 2 week Raw C0d C3d C5d SEM 1.2 15. Lutein contents of raw and cooked whole egg and egg yolk after ultrapasteurization – functional ingredients enriched through feeding.2 4.7 6.4 0.9ay 3.7ay 4.05).8ay 53.4 5.5ay 42.6ay 1.3 2. 3.7a 0.4 23.1 0.8b 0.2b 1.6 0.

Table 49. and 5 day storage after cooking Values with different superscripts within a row are significantly different (P < 0.4 16.2 17.9 136.4 9.6 298.4 13.4 13.0 6.2 129.6 314.0 4.5 135. SEM is standard error of the mean.3 117.3 350.9 2 week Raw C0d C3d C5d SEM 141.6 11.6 11.6a 337.0 3.9 297.8 6.0 9.5 310.3 15.7b 145.1 14.9 9. n = 4 a-c 95 .6 C0d.9b 305.2 322.2 309.5 129.7 117.1 118.2y 127.4 124.7 329.5 119.8 3.5y 4.0 339.7x 134.4 305.9 138.5y 2.9xy b 129.1 117.6b 4.7ax 2.4 8.1 333.9 314.1 343.5 9.4y 143.5 128.9 123.mg choline hydroxide/100 g sample ------------------------2.9a 349.8 123.1 131.4y 139.8 302.2 12.4 128.2x 131.1 131. 3.4y 3.0 132.2 127.8 112.3b 290.4 5.5 10.5 14. C3d.1 302. and C5d indicate 0.6 11.0 11.5 133.8a 351.3 317.6 341.5 9.7a 335.5 3.6 292.1 321.9 4.9 2.2 1 week Raw C0d C3d C5d SEM 129. w-z Values with different superscripts within a column are significantly different (P < 0.0 11. 0 week Raw C0d C3d C5d SEM Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM -------------------------.8 323.1 12.3 305.5 308.2 286. FA: fatty acid.4 302.4 132.5 126.5 4.9x 124.05).9 134.05).8 303.2b 8.0 3. Choline content of raw and cooked whole egg and egg yolk after ultrapasteurization – functional ingredients enriched through feeding.6 133.9 10.3 128.8 322.2 309.9 314.8ax 4.0 8.8 306.1 300.

Ketones: 2-butanone. Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM 0 month ----------------------------------Total ion counts x 104---------------------------------12336a 8558b 936 14211 19903 19740 2883 Aldehydes 8677b Alcohols 0 0 0 0 0 0 0 0 Hydrocarbons 1525 1405 1332 162 2313 2123 2382 322 755a 520b 58 Ketones 601 603 466 44 836a 337a 248b 17 225 322 347 63 Sulfur compounds 277b 3 month Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 23694 2898 9357 5030 1306 27060 1960 7319 5051 1280 23256 3295 8480 4763 1168 6 month Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 25677 21117 11639a 5826 1521a 25008 12446 8581b 5099 1238ab 9 month Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 98226b 87431 33313 18279 5953 12 month Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 95258b 96592 28585 10012b 5723a 2561 504 726 263 133 44217 7719 10382 5829 1265 54983 6464 9352 4830 1608 70812 2923 12825 5215 1583 16816 2123 2803 1086 470 18503 3038 12915 3659 11039a 737 3820 831 780b 173 33627b 17162 5241b 2582b 581 53440a 16700 8497a 3720a 970 54568a 18452 8881a 3600a 880 5172 1661 779 280 101 139235a 82580 33240 20790 6921 101620b 101629 31389 18103 5400 6432 9711 2456 1312 484 141658b 114068 18514 8560b 2793 184235a 106424 27576 14305a 4796 173477a 105072 22755 11004ab 3362 8701 6583 2331 1114 603 115063a 44246 26611 12940a 6182a 92245b 81901 22438 8753b 4881b 5757 13796 2073 775 261 103668 110708a 10328 10085 2996 156555 79790b 13415 12017 3849 148626 115423a 13787 12063 3272 22686 8648 1835 658 415 Aldehydes: acetaldehyde. pentanal. 2-methyl butanal. dimethyl trisulfide. octane. Sulfur compounds: dimethyl disulfide.5 g egg yolk powder before volatile analysis. 3-heptanol. *2 ml water was added to 1 g whole egg powder and 2 ml water was added to 1. propanal. heptanal. 2-propanol. 96 .Table 50. Volatile compounds of raw whole egg and egg yolk after spray drying*– functional ingredients enriched through feeding. a-b Values with different superscripts within a row are significantly different (P < 0. butanal. 3-methyl butanal.05). Alcohols: ethanol. 2-methyl propanal. Hydrocarbons: hexane. n = 4. FA: fatty acid. SEM is standard error of the mean. pentane. 2propanone. hexanal.

Volatile compounds of cooked whole egg and egg yolk after spray drying – functional ingredients enriched through feeding.Table 51. 0 month 0 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 3 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 5 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 3 month 0 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 3 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 5 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ----------------------------------Total ion counts x 104---------------------------------11853 1431 1430b 37745 800 13765 1099 2217a 38663 913 12899 1086 2494a 39906 746 1191 174 195 2121 88 50024 2428 17210 19969 847 55195 1900 12218 24385 646 54097 1908 17075 20523 679 8750 390 7325 1430 170 13772 932 1514 33896 0 14848 763 1068 34770 0 12903 686 1379 34578 0 779 199 156 1993 0 58254 3275 19467 15374 0 57404 2722 13941 16526 0 60212 2527 18861 16329 0 5270 374 6092 654 0 14840 658a 2920 30428 0 16415 330b 2782 34303 0 14934 451ab 3569 33943 0 1566 74 298 2062 0 53857 3956 10473 15173 0 62120 3933 12808 17522 0 58140 3683 13089 16725 0 4824 443 2321 746 0 19420 14751 2237c 34502 0 17968 13352 3682b 42047 0 16938 8803 4718a 35678 0 1893 1870 313 3013 0 115859 23288a 57645a 26523 641a 110823 13936b 24752b 25759 716a 110644 25705a 23236b 31190 329b 11638 1420 7441 1881 45 27883 3146 9227 44476 0 27124 2770 8516 45029 0 24640 2580 8056 39825 0 1298 415 361 3041 0 134501 11184 30045 38168 527 116703 16915 24146 35185 560 107491 10684 14896 27546 568 16853 2866 4599 3341 75 31149ab 3603 8719 46227 0 35195a 2579 8359 43593 0 25504b 3026 8247 38496 0 1982 449 527 2822 0 96555 3899 32293 32520 343 104842 4216 30513 30915 443 94632 4261 26936 24375 353 10681 992 6668 2499 46 6 month 0 day after cooking 97 .

Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 3 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 5 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 9 month 0 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 3 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 5 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 12 month 0 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 3 day after cooking Aldehydes 16544 6491c 2049c 23442b 0 22747 8624b 3249b 25390ab 0 19006 10863a 4238a 29832a 0 1631 585 292 1512 0 76232 17762 48431 18743 432 109042 13587 44112 21374 728 101613 13111 49938 22140 606 11480 1323 3544 952 144 21953 13587 3859 35466 612 25695 16283 3827 35328 582 22705 15385 4687 36552 858 1026 2157 371 1503 78 98369 25253 33891 20532b 0 102818 20335 33062 24116a 0 107188 26149 25739 21919ab 0 18348 3514 8403 898 0 23216 20184 4746 29381b 0 28017 18082 4692 30401b 0 22245 22381 5852 34613a 0 1716 3345 364 1005 0 75175 40469 22197 15689b 0 107378 41359 27564 20249a 0 97335 33315 20942 20895a 0 8711 3361 6186 881 0 50274 24842 9458b 58436b 1142 75360 24664 12301b 84046a 860 60750 29713 15992a 88675a 1184 6386 4755 1035 7232 96 294215 66884 114299 57390 1266 356689 70409 92470 65279 1972 373969 65065 140450 83322 2295 30176 3157 33945 7718 314 63266 36522 23634 89314 671 78238 37174 22926 103706 739 68314 37141 24608 94566 667 5166 3591 1917 3947 59 274108 78312 88509 58386 1001 307004 72107 70878 57952 1456 331778 71287 103415 62664 1135 24936 3788 19337 3198 167 29247 32630 43093 56898 558 28792 36705 35177 41685 391 34137 30844 38285 75804 514 3504 6073 2653 11488 70 73036 54974 96338 35104 2099 80326 42097 85150 32808 1955 74034 38162 103988 34429 2509 9863 17623 22842 8489 442 38892 55523 7729b 48939b 1677 49547 49196 10317a 60440ab 1263 41973 58826 10924a 71796a 1445 2970 4279 667 3982 356 198973 39659 52125a 34493 1412 291189 24454 47531a 47083 2207 263599 17842 39729b 43424 1701 25322 7084 2366 5303 231 54638 65363 55842 4045 202177 270477 232307 20878 98 .

05). propanal. 99 . Alcohols: ethanol. a-b Values with different superscripts within a row are significantly different (P < 0. 2-methyl propanal. heptanal. SEM is standard error of the mean. Hydrocarbons: heptane. 3-heptanol. butanal. n = 4. hexane. carbon disulfide. pentanal. 3-methyl butanal. Sulfur compounds: dimethyl disulfide. 2-propanone.Alcohols Hydrocarbons Ketones Sulfur compounds 5 day after cooking Aldehydes Alcohols Hydrocarbons Ketones Sulfur compounds 19639b 7068b 52649b 1721 26514b 7702ab 64001ab 1644 42701a 10330a 73907a 1772 4591 825 4297 306 47768a 21164 40417 3131 35564ab 28307 50617 3917 23759b 21412 44778 2254 5886 3541 3606 669 42772 40446 2981 53057 2000 55585 39060 5577 58910 1759 48268 48441 6194 68524 2377 2677 2986 896 2363 560 176126 46157 15500 38621 5735 211725 49230 19952 43517 5448 166941 40890 13646 35074 5872 17959 7921 1798 3921 440 Aldehydes: acetaldehyde. Ketones: 2butanone. FA: fatty acid. 2-methyl butanal. octane. pentane. 2-propanol. hexanal.

49x 0.08 0.77y 1.06b 0.03z 1.94b 0.04 1.08y 1.08 1.75x 0.16 0.18 3 month Raw C0d C3d C5d SEM 1.12 0.12 1.65cz 0.43abx 1.03 0. n = 4 a-c 100 .08 1.02 1.57ax 0.97 0.08 0.06 1.50ax 0.39a 1.89y 0.91b 1.05 0.09b 1.15 0.04 1.66bz 0.24 0.14 6 month Raw C0d C3d C5d SEM 0.14 0.63a 1.12 0.87a 0.16 0.92b 1.02 0.01y 1. 0 month Raw C0d C3d C5d SEM Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ------------------------------------.15ay 1.05 1.76y 0.95y 1.08by 1.84a 0.43a 1.80bz 1.05 0. FA: fatty acid.70cz 1.23b 1.92az 0.81z 1.09 1.03 0.68 0.39 1. and 5 day storage after cooking Values with different superscripts within a row are significantly different (P < 0.06 0.13 0.59bz 0.05 0.10 0.27bx 0.30y 1.07b 0.02 0.81b 0.26 1.91 0.06 0.49 1.16 1.77abx 1.09y 1.24by 1.04 1.09 0.04 0.06 0.07a 1.77 0.85a 1.18y 0.91by 0.70cz 1.26 0.05 0.33x 0.07 0. TBARS values of raw and cooked whole egg and egg yolk after spray drying – functional ingredients enriched through feeding.08az 1.05b 1.17b 1.75bz 0.03 0.24 0.12x 0.10by 0.78c 1.09 0.91 0.88by 1.08 0.91b 0.08by 1.12a 0.95by 1.88y 0.86axy 2.17bx 0.23 0.33bx 0.17b 1.12 0.mg MDA/kg sample ------------------------------0.12 C0d.64cz 0.78b 0.89ax 1.06 0.05).09 0.05 0.99a 1.04 0.10ay 0.14 0.Table 52.59 1.03by 1.12c 0.67by y x ab a 0.68cyz 0.15 0.86az 0.63abx 1.07 1. w-z Values with different superscripts within a column are significantly different (P < 0.76 0.11 1.12 0.06by 1.09 0.02 0.46 1.84bxy 0.01c 1.93a 0.11 0.08 1.30 0.07 0.04y 0.54 0.29bx 0.76a 1.15 0. SEM is standard error of the mean.77xy x x 0.27ay 1.04 0.98bx 0.09 1.60 0.08 0.51cy 0.08 0.26x 1.05 1.88bx 0.59bz 0.38 1. and C5d indicate 0.14a 1.41 1.33ax 2.09by 1.53cy 0.05).05 0.85 0.03 0.13xy 0.10 0.14 1.31bx 0.16 9 month Raw C0d C3d C5d SEM 0.62a 1.40ay 1. 3.58ax 0.62ax 0.13 12 month Raw C0d C3d C5d SEM 0.19a 0. C3d.06 0.16a 1.10 1.

4 0.7x 13.4 3 month Raw C0d C3d C5d SEM 41.4 62.8x 14.3 29.% of sample --------------------------------------41.9y 31.7y 13. 3.2 43.3y 0.8x 13. C3d.8z 32.5y 0.8z 14.1 0.5x 30. 0 month Raw C0d C3d C5d SEM Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM -------------------------------.2y 31.3 C0d.3 62.2y 32.9 30.5y 0.3x 13.3y 0.0 0.0y 0.2 39. n = 4 101 .3 0.4y 30.6y 0.0y 29.Table 53.1 63.2 40. and C5d indicate 0.2 0.6y 0.1 63.7y 0.6 61.3 0.6y 29.8y 0.9ax 29.8y 29.2y 0.2 40.5 0.1x 14.5y 31.4 62.9y 13.9 14.2y 1.5x 29.7 41.4x 13.1z 0. SEM is standard error of the mean.2 9 month Raw C0d C3d C5d SEM 40.4y 14.2 0.7y 14.5bx 30.3 0.3 0.9y 13.3 13.6y 14.2y 14.3 0.5y 0.5 0.1 60.5y 14.8 0.2 13.5 6 month Raw C0d C3d C5d SEM 39.4y 0.2 30.6y 29.5x 62.8y 14.3x 0.6y 12.2x y y y y y 13.9x 14.6 0.8x 13.6y 29.4 0.3y 29.6y 32.3y 0.2bx 29.4y 14.8y 29.1x 31.9y 14.9aby 13.4x 32.8 12 month Raw C0d C3d C5d SEM 39.4y 14.2 0.5 2.0x 41.8x 13.3 30.5 60.3x 29.4y 0.3y 0.8 1.2x 13.5y 0.2 0. Fat content of raw and cooked whole egg and egg yolk after spray drying*– functional ingredients enriched through feeding.9 41. and 5 day storage after cooking *Dried powders were used for raw sample and reconstituted whole egg or yolk were used for cooked samples a-c Values with different superscripts within a row are significantly different (P < 0.0y 29.7y 0.7 0.1 0.4x 0.1y 33.7y 32.05).1y 29.9y 0.8x 32.7 0.9 62.5 60.5y 0.6 0.5y 0.6by 13.8 41.4y 33.05). FA: fatty acid.3 0.4y 0.8y 29.3y 30.3 0.4y 29.3y 14.3 0.1y 0.4 41.7y 29.9 0.5 0.5 0.6y 29.9y 0.9x 30.4y 13.6 64.2 0.1y 14.2 62.5y 14.8y 31.7 61. w-z Values with different superscripts within a column are significantly different (P < 0.3x 14.8x 61.2 0.3 0.4y 0.3 0.3 0.2 0.7yz 14.5 1.3x 31.4 14.9y 31.3y 0.5y 13.8y 13.0y 0.2 0.2 29.3 13.1 40.9y 0.4x 14.6y 1.4x 29.1y 30.2 0.5y 14.2ay 13.3y 31.7y 14.0y 13.

7 0.2 9.2 9.2 9.8 18.3 0.2 9.9 4.5 0.5 0.9 1.4 40.4 40.3 0.2 1.7 0.5 1.5 38.6 0.2 0.0 16.3 1.3 26.3 4.9 39.2 9.1 0.2 0.5 1.3 2.7 1.3 24.5 1.3 0.0 1.3 24.3 25.3 10.7 0.2 9.5 0.7 16.3 38.4 27.5 0.3 0.2 9.7 0.3 1.5 1.1 0.3 0.9 0.3 0.7 0.1 0.3 25.5 5 day after cooking Myristic acid Palmitic acid 0.8 1.2 0.3 0.2 16.7 0.7 17.7 1.2 0.1 9.2 0.8 1.5 25.6 2.3 24.8 0.7 18.3 1.6 2.4 0.1 9.3 0.6 39.7 1.5 0.1 0.Table 54-1.7 0.2 0.3 25.5 16.3 1.4 1.3 18.0 25.9 1.% of total fat ------------------------------------0.7 0.8 2.0 18.3 18.5 0.8 39.8 1. Fatty acids composition of raw and cooked whole egg and egg yolk 0 month after spray drying – functional ingredients enriched through feeding.4 1.2 0.2 0.5 40.6 0.5 0.2 9.6 0.9 38.6 0.5 0.3 25.1 25.8 1.3 0.7 1.8 0.6 4.8 0.3 0.7 0.2 0.2 9.2 0.3 39.5 38.4 18.3 0.8 9.3 25.0 0.3 24.6 0.6 0.4 26.5 0.3 25.3 0.8 0.3 26.8 2.6 24.9 39.6 0.2 10.3 9.4 0.7 0.2 18.7 18.3 18.7 0.6 1.1 1.2 1.2 18.9 39. Raw Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd Egg yolk Whole egg Control FA Lutein Control FA Lutein --------------------------.2 2.7 0.7 27.6 4.2 18.8 0.6 0.3 0.3 0.8 0.3 17.3 26.2 10.4 3 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.8 40.3 0.4 26.2 1.0 0.6 40.3 0.3 25.3 24.3 0.2 0.9 1.7 1.9 1.6 2.5 40.8 4.6 2.8 10.5 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.2 38.7 1.6 1.6 0.7 39.3 24.2 102 .6 0.6 0.7 4.7 0.8 9.4 0.2 0.1 2.6 2.6 1.3 0.2 0.0 18.

5 0. docosahexaenoic acid: C22:6. n-6.6 18.1 10.7 0.2 0.6 2.Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 1.4 1.8 1. n = 4.3 0.2 10.4 0.4 1. n-3.2 10.9 0. n-6.3 0. Myristic acid: C14:0.3 0.3 4.9 17.6 2.6 39.1 38.4 2. linolenic acid: C18:3.2 0.8 0.7 0.6 0.1 9.7 1. linoleic acid: C18:2.3 0.5 0. arachidonic acid: C20:4.8 17.4 1.2 18.5 1.5 1.2 16.5 1. n-10.6 40.1 38.7 36. n-3.6 FA: fatty acid.7 0. n-9.3 2.7 0. magaroleic acid: C17:1.2 0. n-9.3 0.2 9. palmitic acid: C16:0. 103 .8 0. oleic acid: C18:1.5 1. stearic acid: C18:0.2 9.8 4.1 18.5 40.8 1. palmitoleic acid: C16:1. margaric acid: C17:0.

5 0.2 9.5 0.3 0.3 0.5 0.7 1.3 0.6 27.2 1.4 0.7 1.2 35.3 0.3 0. Raw Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd Egg yolk Whole egg Control FA Lutein Control FA Lutein --------------------------.9 0.2 9.8 18.8 26.3 11.8 0.6 0.3 9.0 26.2 11.Table 54-2.2 0.3 16.8 0.3 0.9 39.1 35.8 0.8 1.7 0.6 1.1 1.4 18.2 0.8 1.8 1.9 1.6 39.2 0.3 25.6 0.2 40.4 32.8 0.3 24.3 26.7 1.3 25.3 0.3 11.6 3.5 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.3 0.6 0.8 104 .2 0.5 25.9 24.6 1.9 0.4 3 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.0 11.6 25.6 27.9 37.1 9.2 0.3 28.3 0.8 0.7 2.2 9.7 39.3 9.8 37.1 18.1 16.9 0.5 19.2 0.5 40.3 0.6 27.3 16.4 0.9 1.4 1.6 18.3 0.0 18.2 0.4 9.9 1.3 0.2 36.4 26.4 0.0 1.4 9.7 0.1 9.7 0.7 0.4 0.5 27.2 5 day after cooking Myristic acid Palmitic acid 0.4 25.6 40.7 0.3 0.4 39.8 1.4 0.0 35.2 0.5 26.4 26.6 0.5 0.4 9.5 0.1 0.2 1.6 0.2 39.2 0.7 1.3 18.2 0.3 18.6 0.1 0.6 0.3 0.1 0.7 0.7 0.% of total fat ------------------------------------0.4 7.3 1.3 27.8 0.4 4.2 0.9 0.6 18.0 10.3 25.0 17.9 0.7 18.6 2.0 3.0 11.8 2.9 1.9 2.4 1.1 0.4 3.3 1.0 9.1 3.5 0.5 28.2 1.4 0.8 0.4 1.9 24.4 17.6 3.6 0.5 1.3 26.5 1.2 2. Fatty acids composition of raw and cooked whole egg and egg yolk 3 months after spray drying – functional ingredients enriched through feeding.0 0.7 1.8 1.9 1.4 39.2 1.8 0.3 0.3 26.5 0.9 3.4 0.3 0.5 2.3 39.9 0.3 0.3 0.7 18.6 4.6 0.2 36.2 1.6 1.6 4.4 27.7 18.2 0.6 2.1 1.

3 11. n-6. linoleic acid: C18:2.7 36.6 0.2 19.4 2. oleic acid: C18:1. n-9.2 1. margaric acid: C17:0.0 0.3 3.6 0.0 0. magaroleic acid: C17:1.5 0.6 0.2 FA: fatty acid.3 0.4 0.6 0.5 0.0 10.3 11. palmitic acid: C16:0.5 4.4 1.2 1.6 0.3 18.7 2.9 0. arachidonic acid: C20:4.Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 1. n-9.0 11.0 35. Myristic acid: C14:0.2 11.4 0.5 1. n-3.9 1. n-6.9 18.0 12.7 0.9 18. palmitoleic acid: C16:1.5 2.9 1.2 15.5 0.0 3.7 33.5 34. stearic acid: C18:0.4 35. n-10.1 35.4 0. 105 . n = 4.5 0. linolenic acid: C18:3. n-3.7 19.5 1.3 0. docosahexaenoic acid: C22:6.3 0.6 3.5 3.3 0.

2 10.7 1.0 18.3 8.3 18.2 10.3 2.9 39.4 0.3 24.7 0.3 2.4 24.1 9.6 1.6 19.4 1.3 24.4 0.7 3.5 38.4 0.6 16.6 0.4 1.4 38.6 0.7 18.6 38.9 39.5 1.2 2.3 0.3 50.3 8.4 0.4 0.4 0.3 25. Raw Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd Egg yolk Whole egg Control FA Lutein Control FA Lutein --------------------------.4 0.9 18.4 0.0 0.4 2.1 4.5 0.4 0.0 38.4 25.5 0.2 2.3 1.7 1.1 10.3 0.1 0.7 0.4 0.5 2.5 0.2 10.5 4.3 0.3 25.4 25.8 40.4 24.7 0.6 16.3 0.% of total fat ------------------------------------0.0 17.1 0.7 0.5 19.2 1.3 24.7 10.7 1.9 0.0 14.3 0.6 2.2 10.3 1.2 0.8 0.3 0.3 9.9 1.2 0.3 0.1 18.1 39.6 2.3 25.3 24.3 0.5 24.5 1.7 2.3 25.4 0.7 0.4 0.2 0.4 0.1 1.8 106 .9 25.5 10.6 0.5 0.8 0.3 1.4 21.6 2.0 16.2 0.3 0.7 0.7 0.9 1.8 18.4 0.9 10.1 38.5 10.8 0.6 39.9 19.0 1.3 26.9 1.1 14.2 5 day after cooking Myristic acid Palmitic acid 0.4 0.3 0.7 0.3 0.3 3 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.6 2.4 24.9 17.5 0.6 0.7 0.7 0.1 18.0 38.3 0.7 0.0 39.3 0.3 0.6 0.3 2.7 0.3 26.7 3.6 1.3 0.2 0.7 0.5 26.3 0.9 18.7 0. Fatty acids composition of raw and cooked whole egg and egg yolk 6 month after spray drying – functional ingredients enriched through feeding.7 1.5 25.6 0.6 25.1 38.4 0.7 37.7 0.3 9.7 0.6 0.9 1.5 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.2 10.8 0.3 9.2 51.1 24.4 1.9 1.6 0.9 1.4 1.3 9.7 1.1 0.5 1.6 0.1 38.3 0.5 37.3 0.6 1.2 10.6 4.8 18.3 0.6 4.7 4.3 1.3 26.Table 54-3.9 2.3 0.

2 2.2 10.1 0.6 18.9 19.6 0.7 0.5 2.4 10.3 1. arachidonic acid: C20:4.5 0. n-3.6 1. n-6.6 1. oleic acid: C18:1. n-3.Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 1.4 10.2 16.0 0.5 0. n-6.5 37.7 19.7 38.5 4.4 18.3 37. docosahexaenoic acid: C22:6.6 1. linolenic acid: C18:3.3 1.2 38. palmitic acid: C16:0.3 0.3 FA: fatty acid.6 0.2 1.3 0.2 10. magaroleic acid: C17:1. Myristic acid: C14:0.9 0. 107 . linoleic acid: C18:2.8 0.4 0.7 0.7 2.9 17. palmitoleic acid: C16:1.7 0.7 0.6 1. n = 4.5 10.7 0.6 3.1 0.3 0.2 10.3 2.7 4. margaric acid: C17:0.6 37. n-9. n-10.0 0. n-9. stearic acid: C18:0.3 0.3 37.3 2.

4 0.3 25.9 2.7 16.3 0.4 35.9 17.9 1.5 0.3 0.6 36.4 0.1 2.3 0.8 0.1 25.1 38.5 0.3 0.3 11.1 1.9 0.2 1.3 0.7 0.5 3.7 0. Raw Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd Egg yolk Whole egg Control FA Lutein Control FA Lutein --------------------------.4 2.4 17.2 10.7 0.2 36.2 2.9 1.5 0.5 2.8 0.4 0.0 1.2 0.3 0.3 0.5 15.9 25.5 0.7 34.9 1.3 2.7 5 day after cooking Myristic acid Palmitic acid 0.2 1.3 0.4 0.9 3.5 1.3 0.3 0.6 3.9 38.2 10.5 1.8 37.2 24.3 26.0 10.5 1.5 1.9 1.1 2.4 18.3 25.8 34.8 0.4 1.2 0.6 24.3 0. Fatty acids composition of raw and cooked whole egg and egg yolk 9 month after spray drying – functional ingredients enriched through feeding.3 18.2 0.6 1.7 36.1 16.2 11.6 0.3 0.8 0.9 18.5 3.3 0.2 12.3 0.3 11.7 1.3 11.1 17.3 25.1 3.3 36.8 1.3 0.4 11.5 108 .2 11.3 0.5 3.5 1.6 2.2 2.5 1.3 0.8 10.2 11.3 0.0 3.3 12.8 18.3 23.3 27.3 11.1 1.9 18.6 4.6 0.8 36.2 9.4 17.3 3.6 0.4 2.1 1.1 2.6 4.8 1.5 0.2 0.3 27.7 1.3 0.1 2.1 1.6 1.8 1.2 0.8 0.1 4.5 1.6 36.2 38.3 26.0 3.7 0.5 3.2 18.7 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.8 36.5 16.5 1.8 2.7 1.6 0.2 0.0 1.7 0.4 37.3 0.1 10.1 17.3 36.2 25.2 34.7 1.2 10.4 26.6 0.2 0.4 16.7 0.Table 54-4.6 1.3 24.2 0.3 0.3 0.6 35.3 0.2 16.7 1.3 1.2 12.6 18.3 25.3 28.8 0.3 24.9 1.4 3 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.0 2.1 1.3 26.0 26.2 0.3 26.6 2.2 0.3 27.% of total fat ------------------------------------0.0 1.2 0.3 0.2 25.6 3.8 1.3 25.

6 36.3 1. docosahexaenoic acid: C22:6.7 37.9 0.2 0.2 11.9 0. n-10.8 3.3 1.2 0.3 0.9 0.1 11.7 37.6 1. oleic acid: C18:1.7 2.3 0. arachidonic acid: C20:4.2 0.7 1. palmitic acid: C16:0.5 1.4 1.1 2.2 10.2 0.7 0.3 2. n-6. margaric acid: C17:0.7 18. magaroleic acid: C17:1.7 0.2 11.8 0.1 11.0 37.2 16.0 18.4 1. 109 . n-9.8 1.5 1.Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 1. n-9.2 36. stearic acid: C18:0. linolenic acid: C18:3.8 0. n-3.2 18.8 1. linoleic acid: C18:2.2 10. palmitoleic acid: C16:1.4 2. Myristic acid: C14:0.5 3.2 2.3 35.2 2. n-6.5 3.1 18. n = 4. n-3.5 1.2 0.0 16.5 FA: fatty acid.5 3.

6 4.1 18.9 18.4 18.2 0.1 0.4 25.4 18.8 1.2 9.7 0 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.1 26.7 9.4 1.5 1.9 0.0 3.2 9.3 41.0 10.4 1.7 2.4 1.3 25.5 26.0 0.3 41.0 0.4 18.2 25.0 0.2 2.9 0.0 10.2 41.1 0.7 0.6 0.3 25.3 24.1 18.9 1.0 0.2 9.3 0.1 36.6 2.7 0.7 0.1 0.2 0.1 4.0 10.2 2.0 36.3 0.7 5 day after cooking Myristic acid Palmitic acid 0.3 26.0 1.3 2.4 18.1 0. Raw Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd Egg yolk Whole egg Control FA Lutein Control FA Lutein --------------------------.6 0.3 23.5 0.3 1.2 24.9 0.6 1.0 0.1 23.7 16.8 0.0 3 day after cooking Myristic acid Palmitic acid Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 0.8 18.9 0.5 1.3 0.8 1.3 26.9 0.6 1.6 2.9 4.2 0.1 9.9 0.3 0.2 0.3 0.4 23.8 41.0 0.1 2.1 3.3 0.6 0.1 0.3 0.2 1.3 0.8 1.2 11.Table 54-5.4 2.0 0.0 0.8 17.6 0.2 1.3 1.3 1.5 1.0 0.3 0.3 0.5 41.4 17.3 24.2 16.0 1.3 0.0 0.0 11.6 1.2 39.3 25.6 0.5 2.5 38.7 40.7 1.1 11.8 1.3 26.3 26.7 4. Fatty acids composition of raw and cooked whole egg and egg yolk 12 month after spray drying – functional ingredients enriched through feeding.0 24.0 2.0 0.2 35.8 0.0 9.8 1.6 0.6 23.3 0.0 0.6 17.1 40.1 0.7 1.6 3.6 4.0 9.0 0.0 0.6 2.3 25.% of total fat ------------------------------------0.2 9.5 17.0 41.5 1.7 0.7 0.2 0.7 18.7 16.8 2.7 18.0 1.2 9.6 1.4 1.8 2.2 0.0 0.1 40.5 1.1 41.0 0.0 9.0 0.2 25.4 1.1 24.9 1.8 0.7 0.0 0.3 24.4 2.2 0.6 1.2 2.7 0.7 40.2 9.4 38.4 1.2 9.3 0.1 40.0 110 .2 1.6 1.3 25.5 0.6 0.4 18.2 0.

0 2.3 0.2 FA: fatty acid.1 18.1 15.0 10.Plamitoleic acid Margaric acid Magaroliec acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidonic acid Docosahexaenoic aicd 1. palmitic acid: C16:0.8 1.6 1.0 10.8 0.5 37.2 1. arachidonic acid: C20:4.2 38.2 0.8 0.0 37.1 18.0 36.6 3.8 0.9 1. palmitoleic acid: C16:1.6 1. linoleic acid: C18:2.2 2.5 1.8 36. n-10.3 0.1 0. n-3.8 0.6 2.2 11. oleic acid: C18:1.4 0.9 0.2 1. n-6.0 2.8 0. n-6.6 18. n = 4.6 2.2 18.5 1. linolenic acid: C18:3.0 11. n-9. n-9.7 0.8 1. docosahexaenoic acid: C22:6.1 3.5 1.8 17.3 10.8 0. 111 .6 1. magaroleic acid: C17:1. stearic acid: C18:0.1 4. Myristic acid: C14:0.4 1.2 38.1 10. margaric acid: C17:0. n-3.9 1.1 0.

8 6.3 5.2by 2.8 24.1 12 month Raw C0d C3d C5d SEM 9.6bz 0.3 2.7 3 month Raw C0d C3d C5d SEM 12.8bx 8.5 138.3bx 7.6ay 29.5 6.5ay 66.4 9.1ax 36. and C5d mean 0.8ay 6.3 124.5ax 65. SEM is standard error of the mean.8 6 month Raw C0d C3d C5d SEM 15.9by 2.0 6.7bx 4.8 14.4ay 6.4 102.8bx 8.6bx 6.2 6.0 38.1 0.9ay 8.7bx 4.5 18.7ay 61.9by 3.2ax 6.4ay 5.2by 7.7bz 0.7 5.2by 7.3 3.7by 9.8by 0.3by 4.8by 8.2 20.0 2.1ay 69.3by 7.1ay 8.2bz 5.1ay 62.5 3.7 3.8by 8.8 12.05).2by 3.1by 4.7bx by by ay bz bz 4.4by 0.5 6.4by 3.6ay 28.1by 1.2ay 6.7ax 30.2ax 31.0bz 0.9 61.8 2.7 4.4by 4. w-z Values with different superscripts within a column are significantly different (P < 0.7ay 59.9bx 149.2ay 2.7ay 10.6ay 65.1 8.2 65.8 2.2 C0d.5by 0.3by 6.2ay 63.4bx 4.4 8.g/g sample --------------------------------------18.5 2.8 5.7bx 3.0 16.1ay 32.1by 9.6 4.8by 0.4by 8.5 1.5 2.5ay 1.5 116.4by 3.0bz 8.8 2.7by 2.8 2.1by 0.4 2.6 20.5 2.4by 8.0 9.1by 69.4 2.3bx 8.6 0.0by 1. 3.2 9 month Raw C0d C3d C5d SEM 11.8bz 0.4 15.2bx 3.7 18.5 2.6 0. *Dried powders were used for raw sample and reconstituted whole egg or yolk were used for cooked samples a-c Values with different superscripts within a row are significantly different (P < 0.9ay 35.4 6.3 4.4ay 38.5bx 3.5 150.4 0.6bx 8.7 8.6 2.5by 0.6ax 68.2 16.6 1.5 2.2 9. Lutein contents of raw and cooked whole egg and egg yolk after spray drying*– functional ingredients enriched through feeding.05).2 2.6by 7.5ay 3.3bz 10.7 19.4ax 68. FA: fatty acid.5ay 30.3by 0.0by 8.6ax 64. 0 month Raw C0d C3d C5d SEM Egg yolk Whole egg Control FA Lutein SEM Control FA Lutein SEM ------------------------------------.6ax 38.3bx 192.1by 0.3by 2.3 2.0 2.1by 7. C3d.4ay 2.0bx 6.1ay 30.6 149.3 11.9bx 24.1 by by ay by by 4.2by 0.0 2.1by 3.7by 8.5 12. n = 4 112 .1by 0.3bx 3.1ay 27.4by 3.0ay 5.9bx 3. and 5 day storage after cooking.5by 0.4ay 68.3by 7.0 2.7by 6.5ax 5.4by 38.4bx 7.1by 4.3 0.Table 55.2 6.9 118.7 14.8 152.9 36.

5 8.3y 11.4 17.9 244.9x 1126.2 241.5y 584.2y 251.0y 271.8 232.6x 255.5y 20.5 239. C3d.7y 578.4y 6.1y 13.4y 235.8 47.1 9.9 1118.6y 613.1x 246.6 503.6 24.2 9.7 5.8y 534.2 y y y y y 237.2x 240.4ay 550.1 17.9 519.1y 250.7 759.9 490.mg choline hydroxide/100 g sample ------------------------735.3by 524.5x 549.7y 34.5 13.0 9.7y 532.5aby 544.6y 235.9y 9.3x 256.1y 233.2y 260.3 18.0 38. 3.3y 545.9y 9.7 1119.7y 557.4 12.3y 523.4x 547.6 3.0abx 754.0by 7.0 9.1y 561.9y 582.1 59.8y 12.6y 484.6y 226.6x 69.Table 56.1 7.3y 250.5bx 254.7y 551.1x 584.8y 6.0y 244.8 729.9 1031.0y 42.7 14.7 6.7 1092.2by 541.0y 231.5y 260.7 12 month Raw C0d C3d C5d SEM 683.7ax 11.0bx y y y 254.3y 253.8y 6.2 1119.05).6y 230. n = 4 113 .9x 569.2y 245.1 4.9x 252.4y 526.0y 8.05).3 9 month Raw C0d C3d C5d SEM 725.4y 522.5x 586.0 7.9x 255.4y 243.4 3 month Raw C0d C3d C5d SEM 775.4x 542. Choline content of raw and cooked whole egg and egg yolk after spray drying*– functional ingredients enriched through feeding.6 1125.0 6 month Raw C0d C3d C5d SEM 745.9y 558.0 1042.3y 19.3x 251.4y 225. FA: fatty acid.7by 9.1y 262.6 705.8 1133.0 735.2 18.8ay 6. and 5 day storage after cooking *Dried powders were used for raw sample and reconstituted whole egg or yolk were used for cooked samples a-c Values with different superscripts within a row are significantly different (P < 0.2 12.7x 556.4 1257.5y 14.8ax 212.8aby 8.7 5.6x 1159.7y 543.0x 532.0 1151.7 15.6 558.2y 574.7 527.6ay 11.9x 261.7y 36.5y 32.0 16.8 734.1ay 8.8 6.7y 462.4 5.1y 11.6x 266.7 753.6x 563.6ay 532.9y 6.1 13.2x 566.8 21.5 1106.1x 526.7 5.9y 6.7 709.5y 240.3y 230.3 23.8by 20.3 41.7 1113.2y 16.1y 549. and C5d indicate 0.4y 274. SEM is standard error of the mean. 0 month Raw C0d C3d C5d SEM Egg yolk Whole egg Control  Lutein SEM Control  Lutein SEM -------------------------.7 257.6y 601.3 1131.3 5.7y 217.7 37.9y 250.3 C0d.6bx 234.7y 534.0y 31.6 27.7y 502.7y 13. w-z Values with different superscripts within a column are significantly different (P < 0.3y 281.1y 534.1x 557.1 6.2 7.5 752.4 8.6y 226.5 804.4 251.

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