RESEARCH NOTES Fatty Acid Determination in Chicken Egg Yolk: A Comparison of Different Methods

Four different methods (direct-methyla- tion, saponification, chloroform-methanol extraction, and postextraction saponification) were compared to deter- mine the fatty acids in egg yolk. About 50 mg of pooled egg yolk samples, with C23:0 as an internal standard, was used for all assays. No difference (P > 0.05) was observed among the four methods for C17:0, C18:0, C18:1, C20:1, C18:2n-6, and C22:6n-3 content of egg yolk. Direct saponi- fication resulted in a lower (P < 0.05) content of C14:0,