Fatty acid composition of certified organic, conventional and omega-3 eggs

Samir Samman*, Fan Piu Kung, Lissa M. Carter, Meika J. Foster, Zia I. Ahmad, Jenny L. Phuyal, Peter Petocz

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    56 Citations (Scopus)


    The objective of this study was to compare the fatty acid composition of commercially available conventional, certified organic, and omega-3 eggs. Egg components were assessed, and the fatty acid composition of yolk lipids was determined by gas chromatography. Organic egg yolk contained a higher percentage of palmitic and stearic acids than did conventional yolk (P < 0.05) with no differences observed in the monounsaturated or polyunsaturated fatty acid compositions. Compared with organic and conventional eggs, omega-3 egg yolk contained lower percentages of myristic and palmitic acids, and higher omega-3 fatty acids. In a sub-analysis of conventional egg types, the percent of stearic acid in "cage" egg yolk was significantly lower (P < 0.05) than those of "barn-laid" and "free-range" eggs. "Cage" eggs had a significantly lower percentage (P < 0.05) of arachidonic acid than had "barn-laid" eggs. Consumption of omega-3 eggs has the potential to confer health benefits through the increase in intake of omega-3 fatty acids. With regard to organic or conventional methods of production, the small differences in saturated fatty acids observed in the present study are unlikely to have any significant metabolic effect on the consumer.

    Original languageEnglish
    Pages (from-to)911-914
    Number of pages4
    JournalFood Chemistry
    Issue number4
    Publication statusPublished - 15 Oct 2009


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