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Table 4 Fatty acids contents (%) of quail eggs

From: A way forward for the South African quail sector as a potential contributor to food and nutrition security following the aftermath of COVID-19: a review

Fatty acids Sources
[12] [42] [44] [30]
Myristic (C14:0) 0.94 0.79 0.6 0.32
Myristoleic (C14:1) * 6.29 * *
Palmitic (C16:0) 27.53 28.11 25.2 21.6
Palmitoleic (C16:1) 4.85 2.60 6.3 6.66
Stearic acids (C18:0) 5.34 8.62 7.7 9.0
Linoleic (C18:2) 16.61 15.36 10.2 12.05
Arachidic acids (20:0) 0.08 * *  
ƩSFA 34.07 37.52 * 41.4
ƩUFA * * *  
ƩMUFA 47.07 54.12 * 36.7
ƩPUFA 18.46 8.36 * 21.9
  1. * = not reported