The cholesterol content of eggs produced by the Slovenian autochthonous Styrian hen

Simčić, Mojca; Stibilj, Vekoslava; Holcman, Antonija

doi:10.1016/j.foodchem.2008.09.110

Cited by 15 publications

(10 citation statements)

References 5 publications

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“…In our study, layers tended to produce heavier eggs with advancing age (P < 0.05). Our results correspond with the findings of other authors, who showed that egg weight depends on the age of the layers (Ferrante, Lolli, Vezzoli, & Guidobono Cavalchini, 2009;Samiullah, Omar, Roberts, & Chousalkar, 2017;Simčič, Stibilj, & Holcman, 2009).…”

Section: Egg Weightsupporting

confidence: 93%

“…Likewise, Biesiada-Drzazga et al 2014found the yolk weight and percentage content to be higher in Araucana compared to Greenleg Partridge eggs. Smaller egg weight and greater yolk percentage in eggs from native hens in contrast with commercial breeds were also reported by Simčič et al (2009) and Sokołowicz, Krawczyk, and Dykiel (2018).…”

Section: Percentage Constituent Of Morphological Elements In Eggsmentioning

confidence: 70%

See 1 more Smart Citation

Effect of layer genotype on physical characteristics and nutritive value of organic eggs

Sokołowicz

Dykiel

Krawczyk

et al. 2019

CyTA - Journal of Food

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The aim of the study was to evaluate the quality of organic eggs from hens of different genotypes and ages. The study investigated the physical characteristics, nutritive value and foaming properties of egg whites from Hy-Line Brown commercial layers, native Greenleg Partridge hens included in the conservation program, and Araucana hens laying blue-shelled eggs. Genotype had an effect on egg weight, albumen height and Haugh units. The vitamin A content of egg yolks was greater for Greenleg Partridge compared to Hy-Line Brown hens (P < 0.05). The n-6/n-3 PUFA ratio in egg yolks from Greenleg Partridge hens was lower, while the EPA, DHA and PUFA n-3 content were higher than in egg yolks from Hy-Line Brown hens (P < 0.05). Egg yolk cholesterol concentration was similar for the studied hen breeds (P > 0.05). Layer age had a significant effect on egg weight, yolk weight and color, and the presence of meat and blood spots (P < 0.05). Efecto del genotipo de gallinas ponedoras en las características físicas y el valor nutritivo de huevos ecológicos RESUMEN El presente estudio se propuso evaluar la calidad de huevos ecológicos producidos por gallinas de diferentes genotipos y de distintas edades. En este sentido, el estudio investigó las características físicas, el valor nutritivo y las propiedades espumantes de las claras de huevos provenientes de ponedoras comerciales Hy-Line Brown, de gallinas arborófilas pativerdes nativas incluidas en un programa de conservación y de gallinas araucanas (o mapuche), cuyos huevos tienen cáscara azulverdosa. Al respecto se estableció que el genotipo determina el peso del huevo, la altura de la albúmina y las unidades Haugh. En comparación con las gallinas Hy-Line Brown, se constató que el contenido de yemas de los huevos procedentes de la variedad arborófila pativerde fue mayor (P < 0.05), mientras que la ratio PUFA n-6/n-3 de las yemas de huevos de esta última variedad de gallina fue menor y el contenido de EPA, DHA y PUFA n-3 más elevado (P < 0.05). La concentración de colesterol de las yemas fue similar en todas las razas estudiadas (P < 0.05). Por último, se comprobó que la edad de las ponedoras tuvo un efecto significativo en el peso del huevo, el peso de la yema y el color, así como en la presencia de manchas de carne y de sangre (P < 0.05).

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Section: Egg Weightsupporting

confidence: 93%

Section: Percentage Constituent Of Morphological Elements In Eggsmentioning

confidence: 70%

Effect of layer genotype on physical characteristics and nutritive value of organic eggs

Sokołowicz

Dykiel

Krawczyk

et al. 2019

CyTA - Journal of Food

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show abstract

“…Due to that, liver has more time for cholesterol synthesis, and higher amounts of the latter are available to be incorporated into eggs. The higher cholesterol content found in eggs of farmyard autochthonous hens (Millet et al, 2006;Simčič, Stibilj, & Holcman, 2009) could also be attributed to the fact that their laying rate is lower than that of commercial hybrids.…”

Section: Cholesterol Contentmentioning

confidence: 99%

Enrichment of eggs in n-3 polyunsaturated fatty acids by feeding hens with different amount of linseed oil in diet

Petrović

Gačić

Karačić³

et al. 2012

Food Chemistry

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“…Według Simčič [25] zawartość cholesterolu w żółtku jaja jest stała, ale w niewielkim stopniu ulega zmianom wraz z wiekiem kur, co potwierdziły także niniejsze badania.…”

Section: Wyniki I Dyskusjaunclassified

Quality of Eggs From Organically Reared Laying Hens During Their First and Second Year of Production

Sokołowicz¹,

Krawczyk²,

Herbut³

2012

ZNTJ

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The cholesterol content of eggs produced by the Slovenian autochthonous Styrian hen

Cited by 15 publications

References 5 publications

Effect of layer genotype on physical characteristics and nutritive value of organic eggs

Effect of layer genotype on physical characteristics and nutritive value of organic eggs

Enrichment of eggs in n-3 polyunsaturated fatty acids by feeding hens with different amount of linseed oil in diet

Quality of Eggs From Organically Reared Laying Hens During Their First and Second Year of Production

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