Cholesterol content in market hen eggs

Abstract

The yolk cholesterol content in eggs of White Hisex laying hybrid from 3 specialized commercial farms averaged 1230, 1330 and 1230 mg/100 g of yolk over an 11-months laying period, i.e. 303, 304 and 309 mg cholesterol/100 g of consumable egg portions. In testing Babcock B-380, Moravia SSL, Shaver Starcross 288, and Hisex HX-1, the av. cholesterol content varied from 1200 to 1360 mg/100 g of yolk or from 372 to 444 mg/100 g of consumable egg portions. Throughout the egg-laying period, the yolk cholesterol content fluctuated rather irregularly and showed great variability (variation coefficient 9.7-18.2%). The values recorded failed to follow any of the common functions of the trend. Intensive market egg production was found to be associated with decreases in yolk cholesterol content.

Cholesterol Content in Eggs During the Laying Period

“…Similar values varying from 210 to 240 mg are reported by Belitz and Grosch (1992). Ingr et al (1987) found cholesterol values of RIW x LB hybrid from 122 to 408 mg per egg; reported in laying hens of ISABROWN values from 228 to 363 mg and Campo (1995) described values of 220 mg in F2 cross hybrids.…”

“…Its content in food has been studied and discussed by many authors (Ingr et al 1987;Suchȇ t al. 1995;Vorlová and Kopfiiva 1994;Campo 1995;Lewis et al 2000;Choi et al 2001;Komprda et al 2001;Precht 2001).…”

“…Cholesterol content in the eggs is influenced by genetic factors, diet composition, lay intensity, layer age and medical treatment (Ingr et al 1987;Ingr et al 1988;B ene‰ová 1992;Campo 1995;Pesti and Bakalli 1998;Al Ankari et al 1998;Garcia and Albala 1998;Elkin and Yan 1999).…”

The effect of dietary fat on the fatty acid composition and cholesterol content of Hy-line and Warren hen eggs

“…It has been reported that the yolk cholesterol content fluctuated rather irregularly and showed great variability (CV 9.7-18.2 %) throughout the laying period (Ingr et al, 1987). Present results (changes >10%) could be, partially, a consequence of this variability; however, because the results of each period were an average of several samples, the changes in cholesterol content should be mainly related to changes in dietary fat.…”

“…1). Intensive market egg production was found to be associated with decreases in yolk cholesterol content (Ingr et al, 1987). Moreover, because period 3 lasted 10 months, the effect of ageing on egg cholesterol content must not be ruled out.…”