Table 5. Fatty acid composition and total cholesterol content of commercial egg (CE) and blue shelled egg (BE) (%)

Fatty acid	Name	CE	BE	SEM
C14:0	Myristic acid	0.29^a	0.27^a	0.015
C16:0	Palmitic acid	27.29^a	27.20^a	0.240
C16:1n7	Palmitoleic acid	2.02^a	1.21^b	0.085
C18:0	Stearic acid	12.39^a	13.08^a	0.211
C18:1n9	Oleic acid	35.77^a	33.46^b	0.413
C18:1n7	cis-vaccenic acid	0.20^b	0.93^a	0.199
C18:2n6	Linoleic acid	12.37^a	13.98^a	0.598
C18:3n6	Gamma-Linolenic acid	0.10^b	0.12^a	0.003
C18:3n3	Linolenic acid	0.20^a	0.19^a	0.024
C20:1n9	Eicosenoic acid	1.40^a	1.58^a	0.127
C20:4n6	Arachidonic acid	4.32^a	4.05^a	0.140
C20:5n3	Eicosapentaenoic acid (EPA)	2.07^a	2.45^a	0.324
C22:4n6	Adrenic acid	0.36^a	0.34^a	0.014
C22:6n3	Docosahexaenoic acid (DHA)	1.29^a	1.13^a	0.069
	SFA	39.98^a	40.55^a	0.191
	USFA	60.02^a	59.45^a	0.191
	MUFA	39.31^a	37.19^a	0.733
	PUFA	20.71^a	22.26^a	0.811
	w3/w6	0.21^a	0.20^a	0.020