Effects of different hybrids, strains and age of laying hens on the cholesterol content of the table egg
1998
Kov cs,G. | Dublecz,K. | Husveth, | Wagner,L. | Gerendai,D. | Orban,J. | Manilla,H.
20 eggs were collected from Shaver SC 288 (white eggs) and SC 579 (brown eggs) hens from 22 to 61 weeks of age, and from Tetra-SL hens at 48 weeks of age and after forced moulting (108 weeks).Egg weight and composition were determined.Composition of eggs from Hungarian yellow, Speckled and White hens, Transylvainan Naked-neck White, Naked-neck Black and Naked-neck Speckled hens and New Hampshire White hens were also compared.Only slight differences were found in the total yolk cholesterol content (TCh) and yolk cholesterol concentration (CCh) of eggs from white- and brown-egg layer hybrids of the same age.Yolk CCh decreased in eggs from both hybrids until 45 weeks of age, then it encreased, reaching a plateau between weeks 51 and 54, and decreased again at the end of production.
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