Pubblicato online: 24 mar 2020
Pagine: 137 - 140
Ricevuto: 18 lug 2019
Accettato: 05 mar 2020
DOI: https://doi.org/10.2478/jvetres-2020-0005
Parole chiave
© 2020 M. Maćkowiak-Dryka et al. published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Introduction
The aim of this study was to determine the content of fatty acids in eggs harvested from two edible subspecies of Polish-bred common garden snail from the
Material and Methods
Material for the study consisted of eggs from two subspecies of edible snails: the small (
Results
More than 75% of the studied fats were saturated fatty acids, dominated by palmitic and stearic acids. The average content of polyunsaturated fatty acids was 0.37%, and it was a combination of two acids: linoleic (C18:2n6c), and its trans isomer (C18:2n6t). No significant differences were found comparing individual fatty acids content between the two species’ eggs as half-products, or between the half-products and the final product.
Conclusion
The fat in raw and processed eggs of common garden snails holds low nutritional value, and the processing did not affect the content of fatty acids.