Tags

Type your tag names separated by a space and hit enter

The cholesterol content of eggs produced by Australian egg-laying strains.
Br Poult Sci 1982; 23(6):569-75BP

Abstract

1. Eggs laid by the various strains entered in the 25th New South Wales Random Sample Layer Test were analysed for cholesterol content when the hens were 30, 45 and 60 weeks of age. 2. The strains differed in cholesterol content per gram of yolk and per egg. However most of the variation in cholesterol content per egg was attributable to strain differences in egg weight and in the proportion of yolk per egg. 3. Since 1 g of yolk contains approximately 6.7 times more energy and requires approximately four times the deposition energy of 1 g of albumen, the relation between the proportion of yolk within an egg and efficiency of egg production from food was considered. 4. It is recommended that comparisons of egg-laying strains and investigations into the efficiency of egg production from food should include an estimate of the proportion of yolk in the eggs.

Authors

No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

7165830

Citation

Sheridan, A K., et al. "The Cholesterol Content of Eggs Produced By Australian Egg-laying Strains." British Poultry Science, vol. 23, no. 6, 1982, pp. 569-75.
Sheridan AK, Humphris CS, Nicholls PJ. The cholesterol content of eggs produced by Australian egg-laying strains. Br Poult Sci. 1982;23(6):569-75.
Sheridan, A. K., Humphris, C. S., & Nicholls, P. J. (1982). The cholesterol content of eggs produced by Australian egg-laying strains. British Poultry Science, 23(6), pp. 569-75.
Sheridan AK, Humphris CS, Nicholls PJ. The Cholesterol Content of Eggs Produced By Australian Egg-laying Strains. Br Poult Sci. 1982;23(6):569-75. PubMed PMID: 7165830.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The cholesterol content of eggs produced by Australian egg-laying strains. AU - Sheridan,A K, AU - Humphris,C S, AU - Nicholls,P J, PY - 1982/11/1/pubmed PY - 1982/11/1/medline PY - 1982/11/1/entrez SP - 569 EP - 75 JF - British poultry science JO - Br. Poult. Sci. VL - 23 IS - 6 N2 - 1. Eggs laid by the various strains entered in the 25th New South Wales Random Sample Layer Test were analysed for cholesterol content when the hens were 30, 45 and 60 weeks of age. 2. The strains differed in cholesterol content per gram of yolk and per egg. However most of the variation in cholesterol content per egg was attributable to strain differences in egg weight and in the proportion of yolk per egg. 3. Since 1 g of yolk contains approximately 6.7 times more energy and requires approximately four times the deposition energy of 1 g of albumen, the relation between the proportion of yolk within an egg and efficiency of egg production from food was considered. 4. It is recommended that comparisons of egg-laying strains and investigations into the efficiency of egg production from food should include an estimate of the proportion of yolk in the eggs. SN - 0007-1668 UR - https://www.unboundmedicine.com/medline/citation/7165830/The_cholesterol_content_of_eggs_produced_by_Australian_egg_laying_strains_ L2 - https://medlineplus.gov/cholesterollevelswhatyouneedtoknow.html DB - PRIME DP - Unbound Medicine ER -