ABSTRACT
Avian eggs differ from most other animal eggs in the high proportion of yolk lipids. The great uniformity in the composition of the egg yolk lipids (EYL) serves to maintain its chemical and physical properties in various industrial applications. In fresh eggs, the lipids are combined noncovalently with protein, largely in particles of lipoprotein, and to a very small extent with carbohydrates. Metabolism and mechanism of deposition of lipoproteins has served a valid area of scientific inquiry in its own right. Triacylglycerols (TGs) and Phospholipids (PLs) constitute the main components of EYL. The routine method used for the extraction of PLs from fresh egg yolk is a modification of the method of Pangborn. The average yield of extracted PLs was 7.2% based on the weight of fresh egg yolk. Omega eggs are becoming popular as a food for health. The ω3 fatty acid content is raised to conform with good health.
