Abstract
The objective of the experiments presented in this paper was to determine the influence exerted on the cholesterol content of the table egg by the composition of feed, more specifically by its cholesterol and fibre content as well as by some feed components including oats, maize germ meal, green alfalfa, sunflower oil and pork-fat. The experimental feeds were adjusted to different cholesterol concentrations by adding different amounts of crystalline cholesterol (0, 0.5, 1.0, 1.5, and 2.0%, respectively). After feeding the mixed feeds supplemented with different levels of cholesterol, no definite correlation was demonstrated between dietary cholesterol level and the cholesterol content of the blood plasma and egg yolk. The feeding of lard and sunflower oil (each at 5%) caused a significant (P 0.05) either in ChCc or in total cholesterol content (ChCt) of the egg yolk in these experiments.
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