Cholesterol Content in Eggs During the Laying Period

Abstract

Vorlová L., E. Sieglová, R. Karpí‰ková, V. Kopfiiva: Cholesterol Content in Eggs During the Laying Period. Acta Vet. Brno 2001, 70: 387-390.The aim of this study was to determine the actual cholesterol content in the eggs of breeding hybrid Hisex Brown from a large scale poultry farm in dependence on the lay period. The eggs were collected during the whole lay period at 10-week intervals. The average content of cholesterol per egg increased from 153.45 ± 12.39 to 263.90 ± 14.83 mg. The lowest values (153.45 ± 12.39 mg) were found in eggs at the beginning of the lay period (P < 0.01). Thereafter the cholesterol content was rising at 10 th (180.26 ± 11.16 mg), 20 th (208.22 ± 18.19 mg) and the 30 th (263.90 ± 14.83 mg) week of the laying period. At the 30 th week of the lay it reached the peak. At the 40 th week (236.72 ± 26.23 mg) we recorded a mild decrease (P < 0.05), followed by no changes till the end of lay.Cholesterol content expressed per 100 g of egg yolk mass varied from 1185.76 ± 110.12 mg to 1549.80 ± 107.87 mg. Its highest concentration (P < 0.01) was found at the beginning of the lay period. At the 10 th and the 20 th week the cholesterol content decreased and increased in the 30 th week again (P < 0.05). Then the cholesterol content mildly decreased till the end of the lay period.At the beginning of the laying period the actual concentration of cholesterol per 100 g of yolk was the highest (P < 0.01) whereas the weight of eggs matter and yolk was the lowest. Our results indicate that the cholesterol intake from eggo in humans is not only dependent on the yolk weight consumed but also on the phase of the laying period. Egg yolk, egg matter, hens, Hisex Brown

Enrichment of eggs in n-3 polyunsaturated fatty acids by feeding hens with different amount of linseed oil in diet

“…This finding is in agreement with other reports that studied the impact of various fat sources on cholesterol content (Basmacioglu et al, 2003;Mazalli et al, 2004;Milinsk et al, 2003;Millet et al, 2006). Vorlova, Sieglova, Karpiškova, and Kopriva, (2001) and Kovacs et al (1998) monitored yolk cholesterol content during laying period. They noticed a decrease in cholesterol content in the first weeks of lay.…”

Nutritional characteristics and quality of eggs from laying hens fed on a diet supplemented with chestnut tannin extract (Castanea sativaMiller)

“…The WL breed seemed to be more sensitive than the MU breed to the CTE effect in reducing cholesterol content in eggs. Usually, cholesterol content in eggs from autochthonous hens is higher when compared to that in eggs from commercial laying hens based on the fact that the cholesterol content is strongly related to genetic factors, lay intensity, dietary composition and layer age (Vorlovà et al, 2001;Millet et al, 2006;Mikec and Dinarina-Sablić, 2007).…”

Hypocholesterolemic Effect of Garlic Powder in Laying Hen: Low Cholesterol Egg?

“…There are some factors affecting cholesterol content in the egg : genetic, diet, lay intensity, layer age, and medical treatment (Vorlova, 2001). Feed manipulation offers an economically sound approach to produce low cholesterol eggs, however careful pay attention to the balance and harmony with nature seem to be an important matter.…”