The Histone Deacetylase Inhibitory Potential of Chicken Egg Yolk Fat and Their Fatty Acid Composition

Figure 2

Saturated fatty acid compositions (%) of country chicken egg yolk fat (CCEF) and farm chicken egg yolk fat (FCEF) as analyzed by the AOAC 996.06 method. Lauric acid (C12 : 0), myristic acid (C14 : 0), palmitic acid (C16 : 0), margaric acid (C : 17), stearic acid (C18 : 0), arachidic acid (C : 20), and behenic acid (C : 22). The student’s t-test was used to check whether there is a statistically significant difference in the fatty acid compositions between CCEF and FCEF. A value of less than 0.05 between the two groups indicated a significant difference.