Abstract
Abstract. In this work the cholesterol content of chicken eggs produced by two lines (high and low weight) representing the 31st generation of selection for divergent growth was studied. Divergent selection for body weight at 8 weeks of age resulted in changes in egg size and consequently in the weight of egg components. Higher values (P≤0.001) were observed in eggs from the high weight (D+) line for egg weight, albumen, yolk and shell weight. Percent yolk was greater (P≤0.001) and percent albumen was lower (P≤0.001) in eggs from the low weight (D−) line. Eggs from the D− line contained lower (P≤0.001) cholesterol content (mg/ egg, mg/g yolk, mg/g yolk dry matter) than eggs from the D+ line but when cholesterol was expressed in milligrams per gram of egg or per gram of edible egg, differences between the two lines were not significant. Divergent selection for body weight changed the albumen : yolk ratio and a change of this type affected the grams of cholesterol per gram of yolk values.
Highlights
Dietary cholesterol, in the form of eggs, has long been outlawed as a causative agent in coronary heart disease through its association with serum cholesterol (LEE and GRIFFIN 2006). McNAMARA (2000) who reviewed 30 years of cholesterol research, found that dietary cholesterol has a relatively small effect on plasma total cholesterol and that egg consumption, has little relationship to high blood cholesterol or incidence of heart disease
Analytical data was calculated both on the basis of milligrams of cholesterol per egg and on the basis of milligrams of cholesterol per gram of egg, edible egg, yolk and yolk DM to eliminate the effect of different egg sizes
According to SIEGEL (1963) egg weight is positively correlated with BW of hens and selection for increased BW has resulted in concomitant increases in egg size
Summary
In the form of eggs, has long been outlawed as a causative agent in coronary heart disease through its association with serum cholesterol (LEE and GRIFFIN 2006). McNAMARA (2000) who reviewed 30 years of cholesterol research, found that dietary cholesterol has a relatively small effect on plasma total cholesterol and that egg consumption, has little relationship to high blood cholesterol or incidence of heart disease. Many factors including genetic selection (HARGIS 1988), breed or strain (SAINZ et al 1983), avian species (STRAKOVA et al 2001), age of fowl (JIANG and SIM 1991) and dietary manipulations (KOVACS et al 2000) influence egg yolk cholesterol concentrations, the effects of long-term divergent selection for body weight on egg yolk cholesterol have not been examined. This prompted us to perform the present study
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