Interconnection of linoleic acid and cholesterol level in hen eggs
2003
Vitina, I. (Latvia Univ. of Agriculture, Sigulda (Latvia). Research Centre Sigra)
The level of linoleic acid was evaluated in the egg yolk of laying hens in the trial conditions depending on the content of linoleic acid in fed out feed that was provided by different additives of soybean and rapeseed oil. It was ascertained that the content of linoleic acid in the egg is 7.9-19.4% from total amount of lipids. Total cholesterol level in egg yolk was 0.45-0.52%. Increase in the amount of linoleic acid in layer feed by 0.43-1.38% caused an increase in the content of linoleic acid in egg yolk by 4.1-11.5%. When the content of linoleic acid increased in egg yolk, the level of total cholesterol decreased in egg yolk by 0.04-0.07%. Coefficient correlation R**2=-0.9473.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies