Fatty Acid Distribution in Egg Yolk as Influenced by Type and Level of Dietary Fat

Wheeler, Priscilla; Peterson, D. W.; Michaels, George D.

doi:10.1093/jn/69.3.253

Cited by 64 publications

(21 citation statements)

References 12 publications

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“…Results agree with reports that various oils or fats either with or without cholesterol in the hen's diet, do not influence the total lipid content of egg yolk (Reiser, 1950;Wheeler et al, 1959;Chung et al, 1965).…”

Section: Resultssupporting

confidence: 91%

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

Bragg

1978

Poultry Science

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Effect of dietary lipid factors (saturated and unsaturated oil, zoo and phytosterols) on the lipid concentration and fatty acid composition of egg yolk, liver and serum of the laying hen were studied. Single Comb White Leghorn laying hens, at 30 weeks of age, were fed two basal diets containing 8.0% hydrogenated coconut oil (HCO) or safflower oil (SFO), with or without supplemental cholesterol (1.0%), soysterols (2.0%) or combination of both. When HCO basal diet was fed, both liver weight and lipid content were significantly (P less than .01) increased as compared to hens fed the SFO diet. Cholesterol feeding increased total lipid content in liver and serum, whereas soysterol feeding reduce or diminish lipid accumulation caused by the cholesterol treatment. Both dietary cholesterol and soysterols alter the fatty acid composition of liver, serum and egg yolk lipids by increasing oleic acid and decreasing palmitic and/or stearic acids. These changes were significantly greater upon feeding cholesterol than soysterols. However, the simultaneous feeding of cholesterol with soysterols exerted the least effect on the fatty acid composition.

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Section: Resultssupporting

confidence: 91%

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

Bragg

1978

Poultry Science

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“…The only fat-supplemented rations reported in the literature to affect the flavor of eggs were those that contained linseed oil or cod-liver oil (Cruickshank, 1934;Cruickshank et al, 1939;Albright et al, 193.5;and Wheeler et al, 1959) 1…”

Section: The Fattymentioning

confidence: 99%

Effect of Dietary Fats on Some Chemical and Functional Properties of Eggs

Pankey¹,

Stadelman²

1969

Journal of Food Science

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SUMMARY —Laying pullets were fed a low fat semipurified diet or the low fat diet supplement with 10% vegetable oil (corn, soybean, olive, safflower or hydrogenated coconut oil). The eggs were analyzed for change in the fatty acid composition of the total yolk lipids with time on the diet and for fatty acid composition of the triglyceride, cephalin and lecithin fractions of lipovitellin and lipovitellenin. Determinations were made for volume of sponge cakes, emulsification, and lipid content of stored eggs. A taste panel was used to assess any difference in flavor and mouth feel of yolk from stored eggs. The fatty acid composition of the total yolk lipids was influenced by all dietary fats. The major change was in the linoleic acid at the expense of oleic acid with corn, soybean and safflower oil. Olive oil increased the oleic acid and hydogenated coconut oil increased lauric, myristic and myristoleic acids. The fatty acid composition of the fractions of the lipoproteins was influenced by the dietary fats and varied between fractions. Differences were noted between sponge cake volume with eggs of low fat, corn oil, soybean oil and hydrogenated coconut oil diets. The dietary fats did not appear to affect emulsification capacity or migration of the yolk. A taste panel was unable to differentiate on the basis of flavor or mouth feel the egg yolk from the several treatments.

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“…The possibility of manipulating the nutrient composition of eggs was considered as long ago as 1934 (Cruikshank, 1934) and modi®cation of the polyunsaturated fatty acid composition has been pursued since the early sixties (Wheeler et al, 1959). It was initially believed that egg consumption was associated with a rise in blood cholesterol levels (Yaffee et al, 1991) and as a consequence was deleterious to health and life expectancy.…”

Section: Introductionmentioning

confidence: 99%

Designer egg evaluation in a controlled trial

Surai¹,

Macpherson²,

Speake³

et al. 2000

Eur J Clin Nutr

119

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Objective: To evaluate the ability of designer eggs enriched in vitamin E, lutein, selenium (Se) and docosahexaenoic acid (DHA) to deliver micronutrients to the human in a palatable and visually acceptable form. Design: Double-blind, placebo-controlled trial, two treatment groups balanced for sex and age. Setting: Department of Biochemistry and Nutrition, SAC, Scotland. Subjects: Forty healthy adult volunteers completed the study. Volunteers were recruited among staff of the Scottish Agricultural College Interventions: Volunteers consumed, for 8 weeks, either a designer egg or a normal table egg per day. Fasting blood samples were taken before and at the end of the study. Results: Consumption of designer eggs enriched in vitamin E, lutein, Se and DHA signi®cantly increased the levels of a-tocopherol, lutein and DHA in plasma as compared to the changes found after consumption of normal table eggs, with the largest increases found in plasma lutein (1.88-fold increase). The proportion of DHA was increased in all the main lipid classes of the plasma including triacylglycerol (2.3-fold), free fatty acids (1.6-fold), cholesteryl ester (1.4-fold) and phospholipid (1.3-fold). Egg consumption did not change Se concentration in plasma, blood pressure, total plasma lipid concentrations or the concentrations of total cholesterol and HDLcholesterol in plasma. Conclusion; Consumption of designer eggs enriched in vitamin E, lutein, DHA and Se as part of normal diet for 8 weeks effectively increased the blood levels of a-tocopherol, lutein and DHA.

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Fatty Acid Distribution in Egg Yolk as Influenced by Type and Level of Dietary Fat

Cited by 64 publications

References 12 publications

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

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

Effect of Dietary Fats on Some Chemical and Functional Properties of Eggs

Designer egg evaluation in a controlled trial

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