Table 4 Lipids profile, saturated to unsaturated fatty acid ratio, malondialdhyde, total antioxidant capacity and indices of atherogenic and thrombogenic of eggs of different sources in retail market

Yolk total lipid, g/100 g

31.87^ab

29.94^b

28.10^b

33.10^a

1.378

0.001

20-35, g

Saturated to unsaturated fatty acid ratio

0.598^b

0.606^b

0.574^c

0.748^a

0.011

0.001

----

Total cholesterol, mg/g yolk

14.8^ab

15.9^c

14.3^bc

15.2^a

0.781

0.005

300 mg

Yolk HDL, mg/g

6.91^b

6.01^c

7.76^a

7.54^a

0.237

0.001

NR

Yolk LDL, mg/g

3.39^bc

3.22^c

3.94^b

4.64^a

0.621

0.001

NR

Egg hypocholesterolaemic index

2.14^b

2.10^b

2.26^a

1.82^c

0.029

0.001

---

Egg malondialdhyde, μmol/l

12.91^a

11.61^b

12.11^b

11.50^b

0.746

0.001

---

Egg total antioxidants capacity, μmol/l

419^b

417^b

420^b

425^a

4.32

0.002

NR

Egg LDL/HDL ratio (Atherogenic index)³

0.489^b

0.537^ab

0.509^b

0.615^a

0.089

0.02

NR

Egg atherogenic index⁴

0.458^b

0.463^b

0.434^c

0.533^a

0.0098

0.001

---

Egg thrombogenic index

0.393^b

0.397^b

0.389^b

0.784^a

0.023

0.001

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