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KMID : 1024620060260040517
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Food Science of Animal Resources
2006 Volume.26 No. 4 p.517 ~ p.524
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Effects of Dietary Fats on the Cholesterol Content and Fatty Acid Composition of Egg Yolk
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Kang Hwan-Ku
Kim Gyeom-Heon
Park Byung-Sung
Im Sung-Guk
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Abstract
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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 of yolk or 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.
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KEYWORD
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egg Qualify, n-6, n-3 fatty acid, cholesterol, fish oil, linseed oil, corn oil
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