With regard to the individual amino acids, the aromatic amino acids tryptophan (Trp) and tyrosine
(Tyr), which were reported to have high antioxidant activity
(Herraiz & Galisteo, 2004; Huang, Majumder, & Wu, 2010;
Tsopmo et al., 2009; Nimalaratne et al., 2011), were found to be
highest (Tyr 676.7 ± 42.2 and Trp 97.9 ± 12.7 lg/g yolk) in fresh
n-3/lutein enriched eggs, while the Tyr content was significantly
reduced (587.4 ± 12.4 lg/g yolk) during storage (Table 2).