1965•Poultry ScienceOpen access
The Effect of Dietary Cholesterol and Different Dietary Fats on Cholesterol Content and Lipid Composition of Egg Yolk and Various Body Tissues
Ronald A. Chung, J.C. Rogler, W.J. Stadelman
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Abstract
THE effect of dietary lipids on the lipid composition of the egg and tissues of the hen has recently received much attention. The type or amount of dietary fat appears to have no effect on total lipid content of egg yolk according to Reiser et al. (1951), and Marion and Edwards (1962). Dietary fat also has very little influence on cholesterol deposition in the egg yolk (Reiser et al., 1951; Fisher and Leveille, 1957; Wheeler et al., 1959; Daghir et al., 1960; Edwards et al., 1962). However, when cholesterol is included in the diet of the hen, the egg yolk cholesterol level is increased according to the findings of Dam (1928), Budowski et al. (1961), Wood et al. (1961) and Harris and Wilcox (1963). Leveille and Fisher (1958) found that the iodine number of egg fat from hens receiving dietary corn oil was significantly higher than when animal fat or…