Four different methods (direct-methylation, saponification, chloroform-meth
anol extraction and postextraction saponification) were compared to determi
ne the fatty acids in egg yolk. About 50 mg of pooled egg yolk samples, wit
h C23:0 as an internal standard, was used for all assays. No difference (P
> 0.05) was observed among the four methods for C17:0, C18:0, C18:1, C20:I,
C18:2n-6, and C22:6n-3 content of egg yolk. Direct saponification resulted
in a lower (P < 0.05) content of C14:0, C16:1, C18:3n-3, and C20:4n-6. Fat
ty acids at less than 0.5%, such as C15:0 and C14:1, were not detectable in
the direct saponification method. The total saturated, monounsaturated, or
polyunsaturated fatty acids did not differ (P > 0.05) among the four metho
ds. Direct methylation of egg yolk resulted in lower variability than other
methods and is fast and economic for determining egg fatty acid compositio
n.