Effect of Dietary Oil, Cholesterol, and Soysterols on the Lipid Concentration and Fatty Acid Composition of Egg Yolk, Liver and Serum of Laying Hens

Sim, J. S.; Bragg, D. B.

doi:10.3382/ps.0570466

Cited by 12 publications

(5 citation statements)

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“…The supplement of 0.025% of digitonin increased serum HDL cholesterol and triglycerides, decreased egg cholesterol content. An inverse relationship between serum cholesterol and cholesterol present in the yolk corresponded with findings of Sim and Bragg (1978). In the blood digitonin significantly reduced the number of erythrocytes and MCV value.…”

Section: Resultssupporting

confidence: 72%

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The effect of digitonin on egg quality, cholesterol content in eggs, biochemical and haematological parameters in laying hens

Tůmová¹,

Haertlova²,

Ledvinka³

et al. 2004

CZECH J ANIM SCI

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Digitonin is a plant steroid that belongs to steroids sapogenin, C 27 -steroid. Digitonin contains 1 mol of digitogenin, 2 mols of glucose and 1 mol of xylose. Saponins in complex with cholesterol and other 3 β-hydroxysterols form molecular compounds such as cholesterol digitonide. Digitonin and its analogues damage liposomal elements of plasma membranes and cause haemolysis of red cells. These compounds activate granulocytes as well (Nishikawa et al., 1984;Sancho et al., 1993). Clarke and Hillard (1981) were interested in the effect of digitonin on hepatic cells in broiler chickens. The authors found out that plasma cholesterol disappeared from plasma membranes and it caused perforation of plasma membranes as a result of elimination of plasma cholesterol. Digitonin inactivates acetyl CoA carboxylase by means of its transformation to inactivated form. This process reduces fa�y acid synthesis. Haeffaner and Wi�mann (1999) observed the effect of cholesterol -digitonide on the growth of ascites tumour cells. According to their description cholesterol -digitonide influenced phospholipase C activity. Phospholipase C activity could be increased synergistically in cholesterol -digitonide treated cells.Digitonin is known as a substance that influences mainly cholesterol metabolism. The use of this compound results in a lower plasma cholesterol concentration, the modulation of the regulatory mechanism of hepatic metabolism (Ulloa and Nervi, 1985). These authors reported that digitonin decreased liver weight, bile flow and biliary cholesterol secretion in rats. Eastwood and Hamilton (1968) suggested that sterols inhibited bile acid reabsorption, thereby decreasing cholesterol body stores. According to Clarenburg et al. (1971) egg cholesterol levels in hens were lowered by 35% when 4% sitosterol was added to a standard diet. However, Bartov et al. (1971) found no effect of soybean sterols on egg yolk cholesterol levels. Fisher and Griminger (1967) found slightly higher plasma cholesterol-lowering effects from soybean sterols. The aim of the present study was to describe the effect of digitonin on egg quality, cholesterol content in eggs, some parameters of serum lipid metabolism and blood picture of laying hens. The experiment was split into 3 groups (8 laying hens per group); group 1 was fed control feed mixture with 16.54% crude protein and 11.61 MJ ME, group 2 received control feed mixture with 0.01% digitonin and supplement of digitonin in group 3 was 0.025%. Digitonin in the amount 0.025% significantly (P ≤ 0.05) reduced egg weight from 65.07 g in control group to 61.44 g in group 3, white weight (41.21 g vs. 37.96 g), and egg cholesterol content (13.64 mg/g vs. 12.95 mg/g of yolk). Digitonin significantly (P ≤ 0.05) increased HDL cholesterol (0.43 mmol/l in control group to 0.59 mmol/l in group 3) and triglycerides from 13.47 mmol/l (control) to 16.90 mmol/l (group 3) in blood serum. Significantly (P ≤ 0.05) lower number of erythrocytes and MCV value in group 3 were observed.Keywords: digitonin; egg weight; lipid met...

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Section: Resultssupporting

confidence: 72%

“…Sci., 49, 2004 (1): 33-37 A ignificant inverse relationship was found between serum cholesterol and the cholesterol present in the yolk (Sim and Bragg, 1978). The effect of digitonin on egg quality and lipid metabolism has not been described in available literature until now.…”

mentioning

confidence: 99%

The effect of digitonin on egg quality, cholesterol content in eggs, biochemical and haematological parameters in laying hens

Tůmová¹,

Haertlova²,

Ledvinka³

et al. 2004

CZECH J ANIM SCI

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“…In a previous study, carob oleic acid (C18:1n9) content was reported as 42.92% (Gubbuk et al, 2010). It was noted that when soy oil was supplemented in the feed, the egg yolk palmitic, stearic, and oleic fatty acid contents decreased (Sim and Bragg, 1978). The effects of treatments on egg yolk oleic acid content were not significant.…”

Section: Resultsmentioning

confidence: 95%

Effects of carob ( Ceratonia siliqua ) pod byproduct on quail performance, egg characteristics, fatty acids, and cholesterol levels

Çalışlar

Kaplan

2017

R. Bras. Zootec.

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-This study was carried out to determine the effects of a carob (Ceratonia siliqua) byproduct (CB) supplement in diets for laying Japanese quail (Coturnix coturnix japonica) on performance and egg internal-external quality traits, fatty acid profile, and cholesterol content. A total of 225 female quail at 12 weeks of age were distributed into five treatment groups with three replications (15 birds in each replication). The following treatments were tested: 0% (control, no CB supplementation); 3% CB; 5% CB; 10% CB; and 15% CB in the diets. Feed and water were provided ad libitum to quail. The lighting program was 16 h light and 8 h dark. The experiment lasted 60 days. Treatments had no significant effects on final weight, feed intake, feed conversion ratio, egg production, and mortality. The external egg quality characteristics, shape index, shell weight, shell thickness, albumen index, yolk index, yolk weight, yolk fat, yolk color, yolk cholesterol, stearic acid, oleic acid, and heptadecanoic acid concentrations were not significantly influenced by CB supplementation to quail diets. Haugh unit, egg yolk total saturated fatty acids, total mono or polyunsaturated fatty acids, linoleic acid, gamma linolenic acid, palmitic, and palmitoleic acid contents were significantly influenced by the treatments. Carob byproduct can be used up to 15% in laying quail diets without any negative effects on performance, mortality, or internal egg quality traits.

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“…The presence of highly unsaturated fatty acids in the diet increases the absor of dietary cholesterol and increases the yolk cholesterol while saturated fatty acids have little effect (Sim and Bragg, 1978). Part of the effect of unsaturated fatty acids m a y be related to fat and cholesterol transport from the liver.…”

Section: Fatty Acid Contentmentioning

confidence: 99%

“…Chickens bred from hens fed a commercial low-fat laying diet supplemented with 4 % plant sterols, with or without 1 0 % corn oil, had significantly reduced levels of egg cholesterol (up to 50%) (Konlande and Fisher, 1969;Kudchodkar, 1976). This was thought to be related to cholesterol absorption (Kudchodkar, 1976), the ability to absorb dietary cholesterol being highly dependent upon the nature of dietary oil (Sim and Bragg, 1978;Sim et al, 1980).…”

Section: Plant Sterols the Inclusion Of Sterols Other Than Cholestermentioning

confidence: 99%

Enzymatic Degradation of Egg Yolk Cholesterol

Christodoulou¹,

Hung²,

Trewhell³

et al. 1994

Journal of Food Protection

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CONTENTS Page Abstract xiii Publications & Communications xv List of Abbreviations xvi List of Figures and Tables xviii CHAPTER 1 Literature Review Introduction 92 Preparation and Characterisation of COD 93 Specificity and Mode of Action of COD 94 Cofactors of Cholesterol Oxidase 96 Cholesterol Oxidation Byproducts 96 COD Activity and Cholesterol Assay 97Potential Application for Cholesterol Degradation 98 Results and Discussion 99 Effect of Time and Temperature 99 Effect of Concentration 105Cholesterol Degradation Products 107 CHAPTER 5 Microbial Degradation of Egg and Milk Cholesterol Cholesterol Degradation in Milk 120 Effect of Culture Growth Medium on the Cholesterol Degrading Activity of Cells in Milk and Egg Yolk 121 A Comparison of Milk and Egg Yolk CholesterolDegradation 124 Products of Cholesterol Degradation in Egg Yolk COMMUNICATIONSThe following communications have been presented to learned societies: Christodoulou S., T. V. Hung, M.A. Trewhella and R. Black (1993) Enzymatic degradation of egg cholesterol 26th Convention ProceedingsA I F S T 2nd-6th May, Adelaide PP.4. Christodoulou S., T. V. Hung, M. A. Trewhella and R. Black (1993)Cholesterol content of some western foods and oriental analogues X V International Congress of Nutrition 26 September-1st October, Adelaide P31. Christodoulou S., T. V.Hung, M. A. Trewhella and R. Black (1994) Degradation of milk and egg cholesterol by enzymes and microorganisms 24thInternational Dairy Congress 18th-22nd September, Melbourne. E g g Nutritional ValueEggs are among the most nutritious foods known, providing a unique, wellbalanced source of nutrients for persons of all ages. They contribute to the body's nutrient needs during rapid growth, and are an excellent food for young children and teenagers. Their high nutrient content, comparatively low caloric value and ease of digestibility make eggs valuable in many therapeutic diets for adults (Cook and Briggs, 1977).Although eggs contain about 74% water, they are a rich source of high qual proteins. Experimental nutritionists use egg proteins as a standard for measuring the quality of other food proteins (Cook and Briggs, 1977). Eggs are also an important source of iron, phospholipids, trace minerals, vitamin A, B (including B12), E and K. A s a source of vitamin D, eggs rank second only to fish-liver oils.Eggs are low in calcium, however, and contain very little, or no, vitamin C (Cook and Briggs, 1977). Egg CompositionWhole egg is composed of approximately 64% white and 36% yolk (Pratt, 1975 The yolk contains all of the egg lipid; 195-270mg/egg (Feeley, 1972; Beyer and Jensen, 1989a; Holden et al, 1989,).Most of the cholesterol in egg yolk is found in the low density lipoprotei (Gornall and Kuksis, 1971). The composition of L D L in egg yolk comprises of protein (11-17%), phospholipid (22-28%) and neutral lipid (59-67%) (Holdsworth and Finean, 1972).Egg yolk LDL particles appear to be spheres of lipid surrounded by a layer glycoprotein, phospholipid and cholesterol with hydrophobic groups on ...

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Effect of Dietary Oil, Cholesterol, and Soysterols on the Lipid Concentration and Fatty Acid Composition of Egg Yolk, Liver and Serum of Laying Hens

Cited by 12 publications

References 36 publications

The effect of digitonin on egg quality, cholesterol content in eggs, biochemical and haematological parameters in laying hens

The effect of digitonin on egg quality, cholesterol content in eggs, biochemical and haematological parameters in laying hens

Effects of carob ( Ceratonia siliqua ) pod byproduct on quail performance, egg characteristics, fatty acids, and cholesterol levels

Enzymatic Degradation of Egg Yolk Cholesterol

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