• 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%.

• Korean Journal of Poultry Science
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• v.16 no.1
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• pp.9-15
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• 1989

This study was conducted to estimate genetic parameters for egg yolk cholesterol. Content of egg yok cholesterol was measured for a total of 473 hens of White Leghorn line. Cholesterol values were obtained from tee consecutively laid eggs when hens were 53 weeks of age. The yolk of each egg was weighted and freeze dried. Dried egg yolks were stored at -2$0^{\circ}C$ until analyzed. The results obtained from this study were as follows; 1. Yolk cholesterol content was measured in average $56.00\pm$0.194 mg/g dry yolk. 2. Heritability from the sire component of variance was $0.522\pm$0.215 and from the sire＋dam component of variance $0.33\pm$0.209. 3. Estimates of phenotypic correlation between your cholesterol and other factors such as body weight at 20 weeks of age, age at first egg, 40-week total egg number, egg Production rate: 53-week egg weight and 53-week yolk weight were -0.0208, -0.0321, -0.0378, -0.0834, 0.0790 and 0.1624, respectively. And genetic correlation coefficients for each item in the order were -0.5293, 0.7105, -0.4062, -0.0254, 0.2164 and 0.5027, respectively. 4. These results suggest the possibility that egg Yolk cholesterol should be reduced through selecting of sire families. To breed for low egg yolk cholesterol, it makes age at first egg earlier and enhances total egg number so that we can obtain the high rate of egg Production.

• 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.

• 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.23 no.11
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• pp.1503-1509
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• 2010

Forty-eight 40-wk-old Hi-sex laying hens were individually caged in an environmentally controlled house to evaluate the effect of garlic (Allium Sativum) juice administration on egg production, egg quality, and yolk cholesterol. Garlic juice was prepared by blending pealed garlic cloves with distilled water (1:1, w/w). Hens were randomly divided into four equal groups; one served as a control and the other three groups were individually gavaged, 3.75 ml, 7.5 ml, or 15 ml garlic juice, three times a week, which respectively represented 0.25, 0.50 and 1% of body weight. Egg production was recorded on a daily basis; egg weight, albumen height, albumen and yolk pH, Haugh unit, and bacterial count of E. coli-challenged eggs were recorded at day of oviposition (day-1) and after 5 and 10 days of storage at room temperature. Yolk cholesterol content was analyzed for five successive weeks. Garlic juice increased (p<0.05) egg weight and mass with no change in egg production intensity. Garlic juice administration recorded higher (p<0.05) albumen height and improvement in Haugh unit. Also, eggs from garlic-treated hens recorded lower (p<0.05) albumen and yolk pH when compared to eggs collected from control hens. Garlic reduced (p<0.05) the $log_{10}$ of bacterial count in egg contents linearly when challenged with E. coli. Egg-yolk cholesterol content was not influenced by garlic juice administration. It is concluded that garlic juice improved performance characteristics and may increase egg shelf life as indicated by egg quality improvement and lower bacterial count of E. coli-challenged eggs. The levels of garlic juice used in this study were insufficient to influence egg yolk cholesterol.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.6
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• pp.835-840
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• 2005

The main objective of the present study was to determine the effect of dietary $\beta$-cyclodextrin ($\beta$-CD) on egg laying performance and cholesterol content of egg yolk. Feed intake, egg production and egg weight varied slightly, but not significantly, between hens fed either a control diet or a diet containing one of an increasing series of $\beta$-CD concentrations (2%, 4% or 6%). However, feed intake, egg production and egg weight were all lower in the hens fed on 8% $\beta$-CD (p<0.05). No difference in haugh unit values, egg yolk color and egg shell thickness were found between the different treatments. The cholesterol content of egg yolks (mg/g yolk) was significantly decreased by 0.71, 2.98, 4.00 and 4.24 mg in eggs from hens maintained on 2%, 4%, 6% and 8% $\beta$-CD, respectively (p<0.05). These observations indicate that appropriate supplementation of diets with $\beta$-CD can reduce the cholesterol content of eggyolks, thus raising the prospect of the production of a healthier functional food.

• 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.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.517-524
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• 2006

We investigated the effect of different kinds of dietary fats on the fatty acid composition, cholesterol content and quality of hens' eggs. The Haugh units, breaking strength, shell thickness and yolk color were not significantly different among the test groups. The type of dietary fat fed each test group notably altered the polyunsaturated fatty acid composition and cholesterol content of egg yolk. The n-6 fatty acid content of egg yolk was highest in the corn oil fed group being 31.61%, and this tended to decrease in the tallow, linseed oil and fish oil fed groups(P<0.05) in that order. The n-3 fatty acid content of egg yolk tended to increase in the linseed oil and fish oil fed groups with values of 9.74% and 5.16%, respectively(p<0.05). The increase of n-3 fatty acids in the yolk resulted in a reduced cholesterol content of the eggs. The cholesterol content ranged from $15.98{\sim}18.37mg/g$ of yolk or $227{\sim}261mg/60g$ of egg(p<0.05). The cholesterol content of egg yolk was highest in the tallow fed group, and significantly reduced to 13.01% in the fish oil group, 11.49% in the linseed oil group and 6.91% in the corn oil group(p<0.05). This result suggests that it is possible to reduce the cholesterol content or to increase the n-6 and n-3 polyunsaturated fatty acid contents in eggs by the manipulation of dietary fats.

• Korean Journal of Poultry Science
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• v.24 no.4
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• pp.169-177
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• 1997

Four experiments were conducted to investigate the association of yolk cholesterol level with egg trails, serum cholesterol level, body weight (BW) and breed differences and other variations. Athens Canadian Randombred (ACRB), a commercial layer breed (CL) and two commercial broiler breeds (BR1 and BR2) were used for this studies. Egg weight of CL was heavier by 8.7g per egg than that of ACRB, but the yolk percentage and yolk cholesterol were lower by 7.8％ per egg and 5.5mg per g yolk than those of ACRB, respectively. Yolk cholesterol content had no significant relation with the average egg weight or yolk weight in ACRB, but was significantly related with yolk fat level. However, yolk cholesterol level in CL showed inverse relationship with other egg traits compared to that of ACRB. In the CL female group, the association of yolk cholesterol level with BW was significant(P$\leq$0.05) at 25 weeks of age, but was not significant different at 26 wks of age. The relationship of yolk cholesterol with serum was not significantly different at 25 weeks of age, whereas it showed significant negative(-) correlation coefficient(P$\leq$0.01) at 26 wks of age. The association of yolk cholesterol level with egg age in CL population was not high comared to that of other treatments. The serum cholesterol content of CL was not significantly different with BR1 and BR2 populations at 25 weeks of age, but was significantly(P$\leq$0.05) higher than that of BR1 or BR2 at 26 weeks old.

• Korean Journal of Poultry Science
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• v.21 no.3
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• pp.183-193
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• 1994

White Leghorn hens were fed a commercial formula feeds as a basal diet, which was supplemented with 3 types of plant oil safflower, evening primrose and pine seed, at the 10% level for 3 weeks. No significant changes was found between the basal diet and the oil feeding trials in the egg yolk cholesterol content, the laying rate, the egg weight, and the yolk weight, except the feed intake. In the fatty acid composition of the egg yolk lipid, however, the plant oil feedings to hens resulted in considerable increase of $C_{18:2}$ acid with a simultaneous decrease of $C_{18:2}$ acid ,and, consequently, followed by the improvement of balance with P /S and P /M /S ratio close to 1.0 and 1:1:1, which is known a desirable ratio for human health in lipid nutrition, respectively.