• Korean Journal of Poultry Science
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• v.43 no.2
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• pp.89-96
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• 2016

This study aimed to determine the effect of different dietary level of rice bran extract (RBO) on the laying performance, egg quality, blood parameter, cholesterol, and fatty acids in yolk of Hy-Line Laying hens. In all, 144 Hy-Line Brown laying hens (29 weeks old) were randomly allocated to one of 4 dietary treatments, with 4 replicates per treatment. A commercial basal diet was used and three additional diets were prepared by supplementing 2.5, 5.0 or 10.0 g/kg of RBO to the basal diet. The experimental diets were fed on an ad libitum basis to the bird during 8 weeks. Hen-day egg production increased (quadratic, p<0.05) with inclusion level of RBO, but feed intake, egg weight, and egg mass were not influenced by inclusion of level of RBO in diet. However, the supplementation of RBO did not have an effect on eggshell strength, eggshell thickness, egg yolk color, and HU during the feeding trial. There were no significant differences in the level of leukocyte. However, heterophil and lymphocytes decreased (quadratic, p<0.01) with inclusion level of RBO. H:L ratio tended to decrease (linear p=0.08) with inclusion level of RBO. As expected, increasing inclusion level of RBO in diets decreased (linear, p<0.01) the concentrations of total cholesterol in plasma. AST, ALT, glucose, and albumin were not affected by inclusion of RBO in diets. Egg yolk cholesterol increased (linear and quadratic, p<0.05) with inclusion level of RBO in diet. The results of this study indicate that dietary supplementation of RBO improves laying performance and decreased total cholesterol and egg yolk cholesterol levels in laying hens. Therefore, dietary RBO is considered a valuable functional ingredient to improve the performance of birds.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.6
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• pp.831-836
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• 2001

Little information on the cholesterol content and the fatty acid composition of avian species other than chicken is available. This study was conducted to compare the yolk cholesterol content and the fatty acid profiles of some wild birds maintained in captivity on commercial grain-based chicken diets. The concentration of cholesterol/g of yolk as well as the total yolk cholesterol per egg varied among species. Yolk cholesterol concentration, expressed as mg/g of yolk, was highest in chukar, followed by pheasant, guinea fowl and quail, while total yolk cholesterol in an egg was highest in guinea fowl, followed by pheasant, chuckar and quail. An inverse relationship between yolk cholesterol concentration and egg weight was observed among species with an exception of quail. Although major fatty acids of egg yolk were oleic acid, palmitic acid, linoleic acid and stearic acid in all birds, the composition varied among species. Chukar and quail showed higher oleic acid content than pheasant and guinea fowl, while showing lower linoleic acid. Fatty acids of chukar and guinea fowl eggs were more saturated than those of pheasant and quail. Chukar and especially quail had higher monounsaturated fatty acids (MUFA) than pheasant and guinea fowl; in quail egg 51.6% of total fatty acids were MUFA. Polyunsaturated fatty acids (PUFA), essential fatty acids (EFA) and the ratio of PUFA to saturated fatty acid (P/S ratio) were higher in pheasant and guinea fowl than in chukar and quail. Differences in fatty acid profile of triglyceride (TG) among birds were largely similar to those of total lipid. In comparison to TG, phosphatidyl choline (PC) was low in MUFA while high in saturated fatty acids (SFA), PUFA, P/S ratio and EFA. PC was most saturated in guinea fowl egg yolk, followed by chukar, quail and pheasant. PUFA, P/S ratio and EFA in PC were highest in pheasant followed by chukar, guinea fowl and quail. PE was distinguished from PC by its high contents of stearic acid, eicosapentenoic acid (EPA) and docosahexenoic acid (DHA) while low in palmitic, oleic and linoleic acids. In egg yolk of all birds MUFA was significantly lower in PE than in PC except in quail. Compared to other species, quail had a considerably higher content of MUFA in PE at the expense of SFA and PUFA.

• Asian-Australasian Journal of Animal Sciences
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• v.6 no.2
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• pp.243-248
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• 1993

The effect of dietary lipid factors (plant and animal oil, cholesterol and ${\beta}$-sitosterol) on the liver, serum, and egg yolk cholesterol levels of the laying hen was studied. Single Comb White Leghorn laying hens, at 28 weeks of age, were fed two basal diets containing 8.0% soybean oil or 8.0% fish oil, with or without supplemental cholesterol (1.0%), ${\beta}$-sitosterol (2.0%) or combinations of both. Restricting caloric intake resulted in significantly (p<.05) decreased egg production and the total amount of cholesterol excreted via the egg was significantly (p<.05) different among treatment groups. Cholesterol supplementation to the two basal diets resulted in a significant elevation of liver, serum and egg yolk cholesterol levels. The addition of ${\beta}$-sitosterol lowered the cholesterol levels in liver and serum, while increased in the egg yolk (SO + ST, FO + ST). The anticholesterogenic effect of dietary ${\beta}$-sitosterol was not clearly exhibited in this study.

• Food Science of Animal Resources
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• v.20 no.1
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• pp.30-35
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• 2000

The method used to remove cholesterol from egg by using $beta$-cyclodextrin was relatively stable and efficient. The aim of this study was to cost down by recycling $\beta$-cyclodextrin used to remove cholesterol from egg yolk because $\beta$-cyclodextrin was expensive. The solvents used to separate $\beta$-cyclodextrin from $\beta$-cyclodextrin complex containing egg yolk cholesterol were butanol, chloroform, ether, hexane, methanol, 2-propanol and their mixture. The ratio of solvent and complex varied from 2 : 1 to 10 : 1. The condition of mixing time and temperature varied from 30 to 60$^{\circ}C$ and from 10 minutes to 3 hours to remove cholesterol from $\beta$-cyclodextrin complex. When the ratio of choloroform and methanol was 1 : 1, the removal efficiency of cholesterol was 98.8%. The efficiency of cholesterol removal was improved when the ratio of solvent : complex increased to 4 : 1. When mixing time and temperature was up to for 1hr, at 50$^{\circ}C$ respectively, the efficiency of cholesterol removal improved to 99%. It concluded that the efficiency of cholesterol removal of 50% renewed one contained $\beta$-cyclodextrin were 81.1% while the cholesterol removal efficiency of 100% renewed $\beta$-cyclodextrin was 24% if cholesterol removal efficiency of new $\beta$-cyclodextrin were 100%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.306-312
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• 1986

Demonstration of the highly positive correlation between blood cholestrol levels and heart disease has made consumers wary of the fats in meat, milk and eggs. The egg, as perhaps the single largest common source of cholesterol, has been cited by many members of the medical and scientific world as a food contributing to heart disease. In light of decreasing per capita egg consumption and continuing dietary egg cholesterol controversy, many researchers have focused their efforts on egg nutrition. The results reported, however, are often contradictory. In spite of the disputable scientific evidence, the egg has been labelled (erroneously) as a highly cholesterogenic food. The objective of this presentation is to present a general picture of the problem and discuss our laboratory findings relevant to the problem. An isotope technique was utilized to incorporate $^{14}C$-cholesterol into egg yolk lipoproteins and study the metabolic fate of dietary ovo-cholesterol in rats. Two hundred and fifty micro-curies of 4-$^{14}C$-cholesterol, emulsified in corn oil, were orally administered to five Single Comb White Leghorn laying hens. Eggs were collected, hard-boiled, and the hot dried egg yolk powder (HEY) was prepared. Total radioactivity excreted via feces was determined. The rat groups fed egg yolk powder excreted more than 95% of the ingested ovo-cholesterol, whereas the rat chow group excreted only 47%. No difference was observed between HEY and CEY treatments. Therefore, an unknown lipid factor present in egg folk accelerates cholesterol turnover rate and excretion via feces.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.6
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• pp.944-947
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• 2007

This study was conducted to study the effects of dietary garlic powder on laying performance, egg traits and blood serum cholesterol level of quails. A total of three hundred quails (Coturnix coturnix japonica) aged nine weeks were used. They were allocated to 3 dietary treatments. Each treatment comprised 5 replicates of 20 quails. The diets were supplemented with 0, 5 and 10 g/kg garlic powder. The experimental period lasted 21 weeks. The addition of garlic powder did not significantly affect body weight, egg production, feed consumption, feed efficiency, egg shell thickness, egg albumen index, egg yolk index and egg Haugh unit. Adding 5 and 10 g/kg garlic powder to the laying quail diets increased egg weight (p<0.01). Egg yolk cholesterol and blood serum cholesterol concentration were reduced with garlic powder supplementation. The results of this study demonstrated that garlic powder addition had a significant cholesterol-reducing effect in serum and egg yolk without adverse effects on performance and egg traits of laying quails.

• Korean Journal of Poultry Science
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• v.27 no.2
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• pp.133-153
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• 2000

The egg's interior quality is one of the most important criteria for commercial producers and consumers. Internal quality is complex, including aesthetic factors such as taste, freshness, nutritional and processing values, and the genetic influences upon these upon these factors ranges from none to considerable. The rate of cholesterol synthesis in the hen is very high compared to other animals and humans. Genetic selection, diet drugs and other chemicals can alter cholesterol concentration in the plasma of laying hen, but attempts to manipulate the cholesterol concentration in the egg yolk are generally unsuccessful since the cholesterol can only be changed to a small extent. Factors which may affect the degree of pigmentation of the yolk include the type of xanthophyll and its concentration in the feed, the feed composition, and the health of the hen. Several feed ingredients interact with carotenoid pigment to improve or reduce their deposition rates in yolks. Egg weight is determined by genetics, body size prior to first egg housing density, environmental temperature, lighting program, total feed consumption, calcium, phosphorus, niacin, water, methionine, total sulfur amino acids, energy, linoleic acid, fat and protein levels. Eggs need to be promote levels. Eggs need to be promoted a versatile commodity and new processed egg items need to be developed. Organic eggs are laid by hens which were raised in chemical and drug frdd environments. There are still difficulties in producing these eggs due to the availability of organic poultry feeds and cost of organic grains.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.192-196
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• 1999

The purpose of this experiment was to study the effects of feeding egg yolk prepared from quail fed winged bean oil on plasma and liver cholesterol and fatty acids composition in rats. Eggs were collected from laying quails that had been fed diets containing 5% of either animal tallow, soybean oil, corn oil or winged bean oil. Yolk powders (referred to as winged bean yolk, soybean yolk, etc.) were prepared and fed at the 15% level to weanling female Wistar rats for 28 days. Rats fed winged bean yolk had significantly lower body weight gain than did rats fed soybean yolk or animal tallow yolk. There are no significant effects on plasma total cholesterol, liver cholesterol and triglyceride concentration due to feeding yolk powder containing different oil. However, LDL-cholesterol increased and HDL-cholesterol decreased in rats fed winged bean yolk. Liver lipid of rats fed with winged bean yolk had a higher linoleic but a lower linolenic content than did those fed animal tallow yolk. However, rats fed with winged bean yolk had a lower linoleic content than did rats fed soybean yolk or corn yolk. In conclusion, winged bean yolk seemed to have had an adverse effect on rats.

• Reproductive and Developmental Biology
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• v.35 no.3
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• pp.265-271
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• 2011

This study was undertaken to find out the effect of methyl-beta-cyclodextrin (MBCD) on cold shock and membrane cholesterol quantity of sperm during the freezing process in miniature pigs. For this study, semen ejaculated from PWG M-type miniature pig was diluted that freezing solution (with egg yolk group) and m-Modena B (without egg yolk group) treated with 0, 1, 5, 10 and 20 mM MBCD before freezing process. The diluted semen was monitored sperm ability at room temperature, after cooled until $5^{\circ}C$ and after forzen-thawed for cold shock test of spermatozoa. Also, membrane cholesterol of sperm was extracted by folch solution at the same time sperm ability was assessed for viability and acrosomal status. The membrane cholesterol quantity was measured by thin-layer chromatography (TLC) method. The result, viability and acrosome integrity in semen diluted without egg yolk groups were decreased at all temperature range by increasing of MBCD concentration. In particular, sperm of egg yolk group was showed that significantly higher viability and lower acrosome damage when treated with 5 mM MBCD (p<0.05). The results of TLC experiment, cholesterol amounts were increased with MBCD cocentration in egg yolk, and decreased with MBCD concentration in m-Modena B. In cryopreservation efficiency, there was no significant difference at viability, and acrosomal state of sperm in 5 mM MBCD concentration was significantly lower in acrosome damage than other groups (p<0.05). Therefore, the addition MBCD in egg yolk was protected spermatozoa from cold shock injury. This protective effect of MBCD may be due to addition of sperm membrane cholesterol.

• Korean Journal of Poultry Science
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• v.21 no.2
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• pp.139-150
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• 1994

Egg cholesterol has been a hot issue in respect of it's effect on health and diseases in human. There is a general recognition that the cholesterol from eggs is similar to that from the other dietary sources in its biochemical functions. Many evidences show that egg yolk increased plasma cholesterol levels at an average rate of 2.3 mg /100 rnL plasma for every 100 mg cholesterol consumed. The elevation of plasma cholesterol could, however, be altered by various dietary factors such as ratios of polyunsaturated fatty acids and saturated fatty acids. Blood cholesterol levels of Korean adults have been raised up to, on the average, 193 and 187 mg /100 mL plasma for men and women, respectively, from 167/5 mg /100 mL in 1980. Furthermore, proportion of hypercholesterolemics(> 210 mg /dL) has been increased up to 23% of the population. These changes in blood cholesterol levels are attributed to the changes of dietary patterns, suggesting the arguement that Koreans are insensitive to changes of blood cholesterol is not right. Egg cholesterol levels have never been successfully reduced to any significant levels even with tremendous amounts of efforts made during last decades. The alternative and the best way to control blood cholesterol level originating from egg consumption appeares to enrich egg fat with omega-3 series fatty acids. Ingestion of the fatty acid group has specific functions to reduce hypertension and prevent various types of cancer as well as to reduce blood cholesterol. Another way to reduce egg cholesterol directly is to produce smaller egg yolk without reducing whole egg size since cholesterol is located only in the yolk. It is important to keep faith with consumers by providing correct informations on eggs, meanwhile efforts need to focus on to improve the quality of eggs as one of the best protein food items.