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Does dietary vitamin E or C decrease egg yolk cholesterol?
Biol Trace Elem Res. 2010 Dec; 138(1-3):60-8.BT

Abstract

An experiment was conducted to determine the effect of dietary vitamin E and C on serum metabolites, yolk cholesterol, egg quality, and performance of layer hens. One hundred sixty-eight commercial Hy-Line W-36 layer hens were randomly divided into seven groups and six replicates with four hens in each. Dietary treatments were introduced after the pre-experimental period (10 days) to adjust egg production. Treatments were levels of vitamin E or C (100, 200, and 400 mg/kg diet) supplementation to the basal diet for 4 weeks, whereas the control group received no supplementation. Egg production, egg weight, and feed consumption were recorded during the study. Shell thickness, Haugh unit score, yolk color, yolk weight, yolk cholesterol, and blood parameters were measured at the end of experiment. There was no significant effect of dietary vitamin E or C on hen performance. Egg yolk cholesterol concentrations decreased linearly by antioxidant vitamin supplementation (P < 0.01). Egg yolk cholesterol reduction did not have any negative effect on egg production rate. Antioxidants, especially vitamin C, increased serum glucose concentration (P < 0.05). Serum total cholesterol content did not change by vitamin supplementation but cholesterol in high-density lipoprotein (HDL-C) decreased and cholesterol in low-density lipoprotein (LDL-C) increased (P < 0.05), as dietary vitamin E or C supplementation increased in diets. These results are in conflict with the previous hypothesis that antioxidants have a role in LDL-C removal from the blood or increasing HDL-C. Vitamin E was more effective than vitamin C in this case and if these results are confirmed by further studies, they may result to revision in researchers' point of view about antioxidant especially in human medicine.

Authors+Show Affiliations

Department of Animal Science, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran. mmohiti@ut.ac.irNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

20127202

Citation

Mohiti-Asli, Maziar, and Mojtaba Zaghari. "Does Dietary Vitamin E or C Decrease Egg Yolk Cholesterol?" Biological Trace Element Research, vol. 138, no. 1-3, 2010, pp. 60-8.
Mohiti-Asli M, Zaghari M. Does dietary vitamin E or C decrease egg yolk cholesterol? Biol Trace Elem Res. 2010;138(1-3):60-8.
Mohiti-Asli, M., & Zaghari, M. (2010). Does dietary vitamin E or C decrease egg yolk cholesterol? Biological Trace Element Research, 138(1-3), 60-8. https://doi.org/10.1007/s12011-010-8612-6
Mohiti-Asli M, Zaghari M. Does Dietary Vitamin E or C Decrease Egg Yolk Cholesterol. Biol Trace Elem Res. 2010;138(1-3):60-8. PubMed PMID: 20127202.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Does dietary vitamin E or C decrease egg yolk cholesterol? AU - Mohiti-Asli,Maziar, AU - Zaghari,Mojtaba, Y1 - 2010/02/02/ PY - 2009/10/23/received PY - 2010/01/11/accepted PY - 2010/2/4/entrez PY - 2010/2/4/pubmed PY - 2011/2/25/medline SP - 60 EP - 8 JF - Biological trace element research JO - Biol Trace Elem Res VL - 138 IS - 1-3 N2 - An experiment was conducted to determine the effect of dietary vitamin E and C on serum metabolites, yolk cholesterol, egg quality, and performance of layer hens. One hundred sixty-eight commercial Hy-Line W-36 layer hens were randomly divided into seven groups and six replicates with four hens in each. Dietary treatments were introduced after the pre-experimental period (10 days) to adjust egg production. Treatments were levels of vitamin E or C (100, 200, and 400 mg/kg diet) supplementation to the basal diet for 4 weeks, whereas the control group received no supplementation. Egg production, egg weight, and feed consumption were recorded during the study. Shell thickness, Haugh unit score, yolk color, yolk weight, yolk cholesterol, and blood parameters were measured at the end of experiment. There was no significant effect of dietary vitamin E or C on hen performance. Egg yolk cholesterol concentrations decreased linearly by antioxidant vitamin supplementation (P < 0.01). Egg yolk cholesterol reduction did not have any negative effect on egg production rate. Antioxidants, especially vitamin C, increased serum glucose concentration (P < 0.05). Serum total cholesterol content did not change by vitamin supplementation but cholesterol in high-density lipoprotein (HDL-C) decreased and cholesterol in low-density lipoprotein (LDL-C) increased (P < 0.05), as dietary vitamin E or C supplementation increased in diets. These results are in conflict with the previous hypothesis that antioxidants have a role in LDL-C removal from the blood or increasing HDL-C. Vitamin E was more effective than vitamin C in this case and if these results are confirmed by further studies, they may result to revision in researchers' point of view about antioxidant especially in human medicine. SN - 1559-0720 UR - https://www.unboundmedicine.com/medline/citation/20127202/Does_dietary_vitamin_E_or_C_decrease_egg_yolk_cholesterol L2 - https://dx.doi.org/10.1007/s12011-010-8612-6 DB - PRIME DP - Unbound Medicine ER -