Cholesterol level and fatty acid composition of commercial eggs produced in Italy
1995
Meluzzi, A. | Sirri, F. | Giordani, G. | Franchini, A. (Bologna Univ. (Italy). Istituto di Zoocolture)
The cholesterol level and fatty acid composition of the yolk were studied in brown eggs of various size from Warren and Hyline Red hens at three ages (onset of laying, half laying cycle, end of cycle). The eggs were obtained from three commercial farms per strain, in different location. For each strain and age 30 eggs were collected from each farm, and were divided in 5 pools of yolks of the same weight. Gas chromatography was used for cholesterol analysis, according to a method studied and set up for the purpose. The cholesterol content per egg was found to range from 173 to 257 mg, the mean value for all eggs being 217.9 (Hyline) and 226.8 (Warren) mg. The smaller the eggs and the yolks and the younger the layers, the higher the cholesterol concentration, which ranged from 16.5 to 12.2 mg/g of yolk, with an average around 13.6 mg/g of yolk. The data, in full accordance with recent research, are 17-20% lower than the old reference data. Differences were found in fatty acid composition of the yolk according to the strain and the age of birds. The U/S ratio was higher in Hyline eggs, and in older birds
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