Studies on the Cholesterol Content of Eggs from Various Breeds and/or Strains of Chickens

Changes in fitness traits associated with selection for divergence in yolk cholesterol concentration

“…This has been demonstrated experimentally by Cunningham et al (1974) who reported correlations of -0-27 and -0-38 for yolk cholesterol concentration and egg production in parental and F 1 cholesterol lines and confirms the earlier work of Edwards et al (1960) and of Bartov et al (1971). Harris and Wilcox (1963), however, were unable to demonstrate such a correlation.…”

“…No changes in hatchability between the cholesterol lines were observed. INTRODUCTION The amount of cholesterol found in egg yolk varies between breeds and strains (Arroyave et al, 1957;Edwards et al, 1960;Chavous et al, 1965;Collins et ah, 1968;Turk and Barnett, 1971). Studies of the genetic variability in randombred populations (Nix, 1972;Washburn and Nix, 1974a), and in a closed population (Cunningham et al, 1974) have found a range of heritability estimates which are similar to those for egg production.…”

Studies on Egg Yolk Cholesterol

“…The fact that the greatest variation was shown to lie between daughters within dams, and the significance of the difference due to season, suggest that environmental influences contribute a greater effect than genetics on the yolk cholesterol of the egg. The results of Edwards et al (1960) clearly indicate a breed and strain difference in yolk cholesterol. Since their data also show an apparent inverse relationship with percent production of the strains tested, it is entirely feasible that much of their difference in yolk cholesterol can be explained by rate of lay.…”

“…Edwards et al (1960) have reported significant yolk cholesterol differences among eight strains of hens. In this study the yolk cholesterol of a random-bred strain of hens is reported together with a number of phenotypic correlations between yolk cholesterol and other physiological traits.…”

Determination of egg content in egg pasta by an indirect elisa procedure

“…Also, the sterol content can vary significantly among eggs of different origin (Calet 1959; Edwards et al 1960;Staufer 1967). In view of these facts, and since a low sterol content is considered advantageous in human diet in order to prevent cardiovascular diseases, a new system for the determination of the number of eggs used in the production of commercially available egg pasta was studied.…”