FATTY ACID PROFILE AND NUTRITIONAL INDICES/RATIOS OF THE YOLK IN FRESH MALLARD DUCK EGGS, BALUT, AND PENOY

Abstract

The nutritional value of the yolk from mallard duck eggs that are commonly consumed in the Philippines as salted eggs, balut, or penoy is important as consumers and health professionals become increasingly interested in functional foods that can prevent or ameliorate cardiovascular disease. This study compared fatty acids (FA) and related nutritional indices/ratios of yolk fats in fresh duck eggs, 15-day old balut (B15d), 18-day old balut (B18d), 1-wk old penoy (D1), and 2-wk old penoy (D2) produced in a government duck farm at Tiaong, Quezon. The major FAs with the highest proportion in the yolk of fresh eggs, balut, and penoy were oleic acid C18:1n-9 (41.9–44.9%), palmitic acid C16:0 (23.3–25.1%), linoleic acid C18:2n-6 (6.6–7.2%), and stearic acid C18:0 (3.8–4.8%). The yolk fats from both fresh eggs and D2 penoy had the highest polyunsaturated to saturated FA ratio (0.28). D2 penoy had the highest monounsaturated to saturated FA ratio (1.68: 1), lowest fat percentage (21.0%), lowest atherogenicity (0.49), lowest thrombogenicity (0.94), and highest health-promoting index (2.03). B18d balut had the lowest omega-6 to omega-3 FA ratio (9.53) and highest hypocholesterolemic/hypercholesterolemic ratio (2.07: 1). Yolk fats from D2 penoy and B18d balut may have greater benefits to human cardiovascular health.