Effect of storage and cooking on the fatty acid profile of omega-3 enriched e…

The fatty acids (FA) profile was determined in n-3 enriched (ColumbusTM) Belgian eggs and pork in order to evaluate to what extent the n-3 fatty acids, which are very sensitive to oxidation, are resistant to storage or cooking. In standard eggs or pork, no change of the fatty acid profile was observed after storage or cooking without culinary fat, as well as in ColumbusTM eggs and pork after st…