Total 236 eggs were purchased from four farms (1 normal production farms and 3 omega 3 enriched egg production farms). Conduct analysis to compare the content and composition of fatty acids between the normal egg and the omega 3 enriched egg. 126 eggs were used to conducted storage period of 6 weeks(63 eggs each of type) and 72 eggs (36 eggs each) boiled in 3 levels: 5; 10 and 15 minutes to study the effect of storage and boiled time on the composition of 3 essential fatty acid LNA, ARA and DHA. Both the two experiments were repeated 3 times. Results of the study are as follows: Average weight of Omega 3 enriched eggs that have selling on the market was 58.8 grams, 3.3 percent higher than the normal eggs. The content of saturated fatty acids in omega 3 enriched eggs are generally lower than the normal eggs, whereas the content of polyunsaturated fatty acids is higher, especially the content of omega 3 fatty acid in omega 3 enriched eggs reached 15.2 percent higher than 6.02 times the normal eggs. In general, boiled from 5 to 15 min did not affect on the content of the LNA, DHA and ARA fatty acids in both normal and omega 3 enriched eggs. However prolonged boiling over 10 minutes increased the proportion of ARA in normal eggs and reduced of LNA in omega 3 rich eggs, also have a negative impact on the rate of n-6 / n-3. Store in the refrigerator for a maximum period of 4 weeks did not affect on content of LNA, DHA and ARA fatty acids in both of 2 types of egg. However, prolonged storage period to 6 weeks the average loss ratio of 3 fatty acids up to 33.5 percent for the normal eggs and 15.6 percent for the omega 3 enriched eggs.
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