Table 1. Fatty acid profile (% total fatty acid) of salted egg yolk supplemented with RE analyzed by GC-MS

Fatty acids	Compounds names	Salting time (d)	Treatment groups
Fatty acids	Compounds names	Salting time (d)	Control	RE (0.10%, w/v)	RE (0.50%, w/v)
C12:0	Lauric acid	0	5.37±0.31^b	5.37±0.31^b	5.37±0.31^b
		14	3.19±0.02^d	3.48±0.15^d	6.94±0.18^a
		28	ND	4.71±0.04^c	3.29±0.01^d
C14:0	Myristic acid	0	52.81±2.64^b	52.81±2.64^b	52.81±2.64^b
		14	44.81±3.65^c	48.14±1.50^ab	89.97±2.65^a
		28	6.74±0.37^e	47.68±0.14^ab	36.80±0.08^d
C15:0	Pentadecylic acid	0	8.07±0.17^abc	8.07±0.17^abc	8.07±0.17^abc
		14	8.93±0.73^ab	6.89±0.39^bc	10.36±0.51^a
		28	ND	7.61±0.28^d	5.77±0.01^d
C16:1	Trans-Hexadec-2-enoyl carnitine	0	804.89±22.31^ab	804.89±22.31^ab	804.89±22.31^ab
		14	564.76±3.71^d	893.22±10.32^b	1,336.90±18.85^a
		28	83.93±0.05^e	733.42±2.07^c	550.12±1.33^d
C16:0	Palmitic acid	0	3,423.60±23.20^c	3,423.60±23.20^c	3,423.60±23.20^c
		14	4,680.72±214.41^b	527.37±21.65^d	6,135.35±87.81^a
		28	825.01±12.71^d	3,984.01±11.80^c	3,445.06±10.36^c
C17:1	Margaroleic acid	0	27.93±0.10^b	27.93±0.10^b	27.93±0.10^b
		14	24.11±2.26^bcd	25.80±0.75^bc	51.05±0.70^a
		28	ND	22.02±0.55^cd	19.53±0.75^d
C17:0	Margaric acid	0	27.42±1.06^c	27.42±1.06^c	27.42±1.06^c
		14	38.35±3.35^b	26.05±0.74^c	46.12±0.64^a
		28	ND	20.47±1.02^d	20.13±0.12^d
C18:3ω-6	Gamma-Linolenic acid	0	61.59±1.06^bc	61.59±1.06^bc	61.59±1.06^bc
		14	65.52±1.46^b	47.50±0.21^d	118.99±1.90^a
		28	6.98±0.43^e	53.45±0.17^cd	49.22±0.09^d
C18:2ω-6	Linoleic acid	0	2,947.96±26.31^ab	2,947.96±26.31^ab	2,947.96±26.31^ab
		14	28.18±0.63^d	3,354.81±10.77^a	3,336.03±61.90^a
		28	411.63±2.64^d	2,689.76±205.01^c	2,313.20±6.29^bc
C18:1	Elaidic carnitine	0	ND	ND	ND
		14	1,979.00±44.34^a	ND	ND
		28	949.47±799.25^b	ND	ND
C18:1, trans-9	Trans-Elaidic acid	0	9,770.99±39.72^c	9,770.99±39.72^c	9,770.99±39.72^c
		14	10,146.95±343.51^c	12,373.33±76.02^b	19,011.52±181.14^a
		28	90.86±8.83^d	467.70±11.72^d	377.50±29.30^d
C18:0	Stearic acid	0	949.58±4.48^c	949.58±4.48^c	949.58±4.48^c
		14	1,364.01±68.90^b	1,401.04±87.28^b	1,873.26±50.18^a
		28	183.95±24.69^d	895.67±55.76^c	844.96±3.23^c
C20:4ω-6	Arachidonic acid	0	1,186.27±8.23^d	1,186.27±8.23^d	1,186.27±8.23^d
		14	3,183.98±138.70^a	3,388.36±17.18^a	1,282.97±34.36^d
		28	700.43±1.84^e	2,467.89±147.03^b	2,213.30±6.73^c
C20:3ω-6	Sciadonic acid	0	150.59±2.43^b	150.59±2.43^b	150.59±2.43^b
		14	245.72±5.50^a	222.65±2.22^a	247.83±6.64^a
		28	32.69±0.68^c	142.88±8.09^b	134.72±0.45^b
C20:2ω-6	11,14-Eicosadienoic acid	0	67.01±2.80^c	67.01±2.80^c	67.01±2.80^c
		14	134.67±3.01^a	87.33±2.39^b	141.89±3.03^a
		28	ND	63.71±0.10^b	20.67±0.70^d
C20:1	(11Z)-Eicoseneoylcarnitine	0	97.95±2.60^b	97.95±2.60^b	97.95±2.60^b
		14	126.37±5.10^a	103.81±1.57^b	20.11±0.28^d
		28	11.02±0.00^e	52.44±0.96^c	55.07±0.42^c
C20:0	Arachidic acid	0	14.92±0.19^b	14.92±0.19^b	14.92±0.19^b
		14	4.91±0.21^d	11.39±0.38^c	16.84±0.44^a
		28	ND	6.57±0.63^d	5.61±0.17^cd
C22:6ω-3	Docosahexaenoic acid	0	122.50±2.33^d	122.50±2.33^d	122.50±2.33^d
		14	366.78±2.44^a	335.08±11.80^a	200.49±1.93^c
		28	55.50±0.64^e	282.25±0.99^b	237.27±0.72^c
SFA		0	4,481.78±54.69^c	4,481.78±54.69^c	4,481.78±54.69^c
		14	6,144.91±12.97^b	2,024.36±25.28^d	8,178.84±17.99^a
		28	1,015.70±86.26^e	4,964.19±13.82^c	4,361.61±14.14^c
MUFA		0	10,701.75±154.71^c	10,701.75±154.71^c	10,701.75±154.71^c
		14	12,841.2±151.76^bc	13,396.15±67.62^b	20,419.58±273.57^a
		28	1,127.93±158.67^d	1,275.58±10.21^d	1,002.22±64.74^d
PUFA		0	4,535.93±16.01^bc	4,535.93±16.01^bc	4,535.93±16.01^bc
		14	4,024.85±49.97^c	7,435.73±20.02^a	5,328.20±20.55^b
		28	1,133.86±6.22^d	4,803.36±416.21^bc	4,968.39±13.01^bc
MUFA/SFA		0	2.40±0.18^b	2.40±0.18^b	2.40±0.18^b
		14	2.09±0.03^b	6.62±0.06^a	2.49±0.22^b
		28	1.12±0.62^c	0.26±0.01^d	0.23±0.01^d
PUFA/SFA		0	1.02±0.09^b	1.02±0.09^b	1.02±0.09^b
		14	0.66±0.01^c	3.67±0.04^a	0.65±0.02^c
		28	1.12±0.03^b	0.95±0.26^b	1.14±0.01^b
UFA/SFA		0	3.42±0.26^b	3.42±0.26^b	3.42±0.26^b
		14	2.75±0.03^cd	10.29±0.01^a	3.14±0.21^bc
		28	2.24±0.60^d	1.21±0.25^e	1.37±0.03^e
Σω:3		0	122.50±2.33^d	122.50±2.33^d	122.50±2.33^d
		14	366.78±2.44^a	335.08±11.80^a	200.49±1.93^c
		28	55.50±0.64^e	282.25±0.99^b	237.27±0.72^c
Σω:6		0	4,413.43±9.44^bc	4,413.43±9.44^bc	4,413.43±9.44^bc
		14	3,658.07±11.57^c	7,100.65±20.51^a	5,127.72±27.85^b
		28	1,140.84±6.24^d	4,521.11±581.56^bc	4,731.12±12.29^bc
ω:6/ω:3		0	36.66±1.56^a	36.66±1.56^a	36.66±1.56^a
		14	10.07±0.34^d	21.19±0.12^bc	25.64±0.05^b
		28	20.53±0.69^bc	15.72±0.63^cd	19.94±0.13^bc

The fatty acid data exhibited significant difference (p<0.05).
Values are mean±SD, n=3.
Fronts mean ranking in all treatment groups by Duncan’s multiple range tests.
GC-MS, gas chromatography - mass spectrometry; RE, rosemary extract; ND, not determined; SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; UFA, unsaturated fatty acid.