COMPARISON OF CHOLESTEROL CONTENT IN CHICKEN, DUCK AND QUAIL EGGS

Zarina Aziz; Stella Cyriac; V. Beena; P.T. Philomina

COMPARISON OF CHOLESTEROL CONTENT IN CHICKEN, DUCK AND QUAIL EGGS

2012

Zarina Aziz | Stella Cyriac | V. Beena | P.T. Philomina

Forty eggs each of Gramasree chicken (Gallus domesticus), Kuttanad ducks (Anas platyrhynchos domesticus) and Japanese quails (Coturnix Coturnix japonica) procured from University Poultry Farm, Mannuthy were utilised for the study. The cholesterol content (mg/g yolk) was estimated as per Wybenga and Pileggi method (Wybenga et al., 1970). Duplicate samples were prepared from each egg and the concentration of cholesterol in each sample was estimated from the optical density measured using spectrophotometer at 530 nm. The average cholesterol content in chicken, duck and quail eggs was 7.65 ± 0.28 mg/g of yolk, 10.36 ± 0.94 mg/g of yolk and 16.05 + 0.63 mg/g of yolk. On analysis of the data, it was found that there was a significant difference in the cholesterol content in the egg yolk of all the three species. The concentration of cholesterol per gram of yolk was significantly lower in chicken eggs compared to duck and quail eggs. Quail eggs had significantly higher concentration of cholesterol per gram of yolk. The cholesterol concentration per egg was higher in duck eggs when compared to chicken and quail eggs.

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