Discriminating Eggs from Two Local Breeds Based on Fatty Acid Profile and Flavor Characteristics Combined with Classification Algorithms

This study discriminated fatty acid profile and flavor characteristics of BeijingYou Chicken (BYC) as a precious local breed and Dwarf Beijing You Chicken (DBYC)eggs. Fatty acid profile and flavor characteristics were analyzed to identifydifferences between BYC and DBYC eggs. Four classification algorithms were usedto build classification models. Arachidic acid, oleic acid (OA), eicosatrienoicacid, docosapentaenoic acid (DPA), hexadecenoic acid, monounsaturated fattyacids (MUFA), polyunsaturated fatty acids (PUFA), unsaturated fatty acids (UFA)and 35 volatile compounds had significant differences in fatty acids andvolatile compounds by gas chromatography-mass spectrometry (GC-MS)(p<0.05). For fatty acid data, k-nearest neighbor (KNN) and supportvector machine (SVM) got 91.7% classification accuracy. SPME-GC-MS datafailed in classification models. For electronic nose data, classificationaccuracy of KNN, linear discriminant analysis (LDA), SVM and decision tree wasall 100%. The overall results indicated that BYC and DBYC eggs could bediscriminated based on electronic nose with suitable classification algorithms.This research compared the differentiation of the fatty acid profile andvolatile compounds of various egg yolks. The results could be applied toevaluate egg nutrition and distinguish avian eggs.