Age of Laying Hens Significantly Influences the Content of Nutritionally Vital Lipophilic Compounds in Eggs

摘要: This study aimed to comparatively analyze the carotenoids, tocopherols, fatty acids, and sterols (e.g., cholesterol) in eggs of laying hens early (24 weeks), intermediate (42 late age (74 utilizing high-performance liquid chromatography (HPLC), gas (GC), GC-mass spectrometry (MS). The results revealed significantly (p < 0.05) highest content nutritionally vital compounds (per g egg yolk, fresh weight), which included (all-E-)-lutein (21.8 µg), (all-E-)-zeaxanthin (13.4 α-tocopherol (76.5 oleic acid (C18:1n9c; 83.3 mg), α-linolenic (C18:3n3; 0.68 γ-linolenic (C18:3n6; 0.47 arachidonic (C20:4n6; 8.11 docosahexaenoic (DHA; C22:6n3; 2.06 total monounsaturated acids (MUFAs; 94.7 mg) n-3 polyunsaturated (PUFAs; 2.74 early-age compared late-age. Surprisingly, cholesterol was not different obtained from groups. In contrast, fat quality indices, including lowest atherogenic index (AI) thrombogenic (TI) values high hypocholesterolemic/hypercholesterolemic (h/H) ratio, indicated health-beneficial potential associated with intake late-age hens. Overall, present investigation suggest that can be recommended for a higher antioxidant carotenoids while good fats.