EGG-YOLK AS A SOURCE OF LONG-CHAIN POLYUNSATURATED FATTY-ACIDS IN INFANT-FEEDING

In this paper we compare the fatty acid content of egg yolks from hens fed four different feeds as a source of docosahexaenoic acid to supplement infant formula. Greek eggs contain more docosahexacnoic acid (DHA, 22:6-omega-3) and less linoleic acid (LA, 18:2-omega-6) and alpha-linolenic acid (LNA, 18:3-omega-3) than do fish-meal or flax eggs. Two to three grams of Greek egg yolk may provide an adequate amount of DHA and arachidonic acid for a preterm neonate. Mean intake of breast milk at age 1 mo provides 250 mg long-chain omega-3 fatty acids. This amount can be obtained from < 1 yolk of a Greek egg (0.94), > 1 yolk of flax eggs (1.6) and fish-meal eggs (1.4), or 8.3 yolks of supermarket eggs. With proper manipulation of the hen's diets, eggs could be produced with fatty acid composition similar to that of Greek eggs.