Bioactivity of edible hen eggs that are sold on the market of the Republic of Belarus

Abstract

The article presents the results of assessing the biological effectiveness of hen eggs of various weight categories, produced at one of the domestic poultry farms according to two regulatory documents (according to technical conditions and STB 254). It has been established that egg lipids (especially of the highest category) are characterized by a high content of saturated fatty acids (palmitic and stearic), which must be taken into account by people suffering from cardiovascular diseases when compiling a diet. At the same time, these foods are good sources of monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) of the omega-3 and omega-6 families, which are necessary for the proper growth and functioning of the human body. The largest amount of PUFAs was noted in the lipids of eggs of the highest category of both groups (32.12 and 31.67% of the total fatty acids, respectively), the smallest - in the lipids of eggs of the second category (22.25% and 22.73%, respectively). It has been established that with a decrease in the weight of one egg, the content of MUFA in its fat increases significantly (1.8 times in eggs of the second category compared to eggs of the highest category), while the content of PUFAs and SFAs decreases. All egg samples have a balanced ratio of omega-6 and omega-3 PUFA families. The most balanced (ratio close to 1:1) are eggs of the highest category, regardless of the type of regulatory document according to which they are made