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EVALUATION OF FAT AND ITS CONTENTS OF FATTY ACIDS IN SAMPLES OF HEN EGGS MARKETED IN RIYADH CITY-SAUDI ARABIA

Hen egg is an easily digestable nutritious food item. It is considered a reference protein for other food proteins. Egg yolk is a rich source of lipids as it contains about 30-33%of lipids. In recent years the lipid composition of chicken egg has been an area of primary consumers and researchers concern, due to the relation between omega 3 and omega 6 fatty acids .Many studies recommended fortification of laying hens diet with sources of these fatty acids. The objective of this study was to evaluate the fatty acid composition and the fat content of some types of hen eggs marketed in Riyadh city. Four types of eggs were collected from the local supermarkets. Egg weight and components as well as egg yolk fatty acid composition were evaluated. Also fat and cholesterol contents were recorded. The results of this study revealed that egg weight ranged between 51.82 to 63.05g., percentages of yolk and white ranged between 26.81-33.79 and 51.86-63.12, respectively. As for the fat and cholesterol contents, they were less than 30% and above 20%, respectively. The fatty acid composition of the egg yolk showed that the total saturated fatty acids was more than 40% with palmitic acid as the dominant one. Total polyunsaturated fatty acids were less than 20%. Oleic acid was the major monounsaturated fatty acid. Low omega 3 and omega 6 values were observed for all samples and might be due to their percentages in the diet. Due to health benefits of these fatty acids (omega 3and 6) the study recommended the fortification of hen diet with sources of these fatty acids.