Open Access

Tableau 1.

Composition en acides gras, (% p/p), des lipides totaux de l’œuf.

Acides gras Moyenne relative (%) Fourchette (%)
Acides gras saturés (AGS) 35 [32-39]
Acides gras mono-insaturés (AGMI) 46 [43-51]
Acide linoléique (C18 :2 n-6, LA) 14 [7-18]
Acide alpha-linolénique (C18 :3 n-3, ALA) 0,8 [0,1-1,5]
Acide arachidonique (C20 :4 n-6, AA) 2 [1-3]
Acide docosahexaénoïque (C22 :6 n-3, DHA) 0,9 [0,5-1,5]

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