Cholesterol content in market hen eggs

✍ Scribed by Ingr, I. ;Simeonová, J. ;Stávková, J. ;Petrovský, E. ;Dostál, F.

• Book ID: 102215502
• Publisher: John Wiley and Sons
• Year: 1987
• Tongue: English
• Weight: 414 KB
• Volume: 31
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19870311002

✦ Synopsis

The yolk cholesterol content in eggs of White Hisex laying hybrid from 3 specialized commercial farms averaged 1230, 1330 and 1230 mg/100 g of yolk over an 1 I-months laying period, i.e. 303, 304 and 309 mg cholestero1/100 g of consumable egg portions. In testing Babcock B-380, Moravia SSL, Shaver Starcross 288, and Hisex HX-I, the av. cholesterolcontent varied from 1200 to 1360 mg/100 g of yolk or from 372 to 444 mg/ 100 g of consumable egg portions. Throughout the egg-laying period, the yolk cholesterol content fluctuated rather irregularly and showed great variability (variation coefficient 9.7-18.2 %). The values recorded failed to follow any of the common functions of the trend. Intensive market egg production was found to be associated with decreases in yolk cholesterol content.