Influence of Triparanol (M/E/R/29®) on Growth, Egg Production, and Cholesterol Metabolism of Chickens

Nichols, E. L.; Marion, W. W.; Balloun, S. L.

doi:10.3382/ps.0411494

Cited by 9 publications

(3 citation statements)

References 5 publications

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“…After 2 weeks of treatment, about 80% of the cholesterol in the egg had been replaced by desmosterol, and was shortly followed by a complete cessation of egg production. A number of other researchers (Nelson et al, 1962;Nichols et al, 1962;Dam et al, 1979) have found similar results, indicating that this drug alters the sterol composition of eggs by inhibiting the conversion of desmosterol to cholesterol.…”

Section: Pharmacolgical Effectssupporting

confidence: 68%

Modifying egg yolk cholesterol in the domestic fowl—a review

Hargis¹

1988

World's Poultry Science Journal

146

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Section: Pharmacolgical Effectssupporting

confidence: 68%

Modifying egg yolk cholesterol in the domestic fowl—a review

Hargis¹

1988

World's Poultry Science Journal

146

View full text Add to dashboard Cite

“…Nichols et al (1962) and Nelson et al, (1962) utilized Triparanol (l-(4(diethyl-amino-ethoxy)phenyl)l-(p-tolyl)-2-(p-chlorophenyl)-ethanol) in diets for laying hens. In both studies egg production and egg weights were reduced with little or no influence on egg yolk cholesterol.…”

Section: Resultsmentioning

confidence: 99%

Influence of Probucol ((4,4′-Isopropylidine dithio)-bis(2,6-di-t-butyl-phenol)) on Egg Yolk Cholesterol Content and Performance of Laying Hens

et al. 1986

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Addition of the hypocholesteremic agent Probucol ((4,4'-isopropylidine dithio)-bis(2,6-di-t-butyl-phenol)) to the diet of laying hens at up to 1% significantly reduced egg yolk cholesterol content (mg/g yolk) without impairment of rate of egg production, egg weight, shell strength, albumen quality, or other production related parameters. Dietary concentration of .1% Probucol significantly reduced yolk cholesterol within 2 weeks after feeding. Higher concentrations did not further reduce yolk cholesterol. Probucol at .025% reduced egg yolk cholesterol within 4 weeks after feeding, but after 8 weeks of feeding, eggs from hens fed .025% Probucol did not differ significantly in yolk cholesterol from those fed the basal unsupplemented diet. This suggests possible adaptation in cholesterol synthesis by the laying hen.

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“…Thus we found that addition of 200, 400 and 600 111 olive oil to 100 ml cholesterol standard solution increased the extinction from 0.307 to 0.433, 0.495 and 0.630, respectively. By determination of total cholesterol directly in an extract of egg yolk, Nichols et al (1962) found 2 051-2 523 mg per 100 g egg yolk. RyS (1965) also obtained similar results.…”

Section: Resultsmentioning

confidence: 99%