A Comparative Study on the Cholesterol Content of Products Fractionated from Egg Yolk of Some Birds
DOI:
https://doi.org/10.3923/pjn.2005.310.312Keywords:
Egg yolk, cholesterol content, protein, lipidAbstract
Egg yolk of Duck, Local breed hen and Broiler were fractionated into plasma, granules and dilapidated fractions using centrifugation. These fractions were compared for this study. Granules showed reduction in cholesterol with an associated two fold increase in values for whole yolk in all the birds. Generally delipidated yolk fraction exhibited the lowest cholesterol value. In decreasing order, cholesterol content in the fractionated products of the birds` egg yolk was: Broiler > Local breed hen > Duck. The percentage lipid and cholesterol content revealed by granules suggest the use of fractionated products as a replacement for whole egg yolk which is rich in cholesterol. These results suggest that Ducks` egg yolk and fractionated products can be used as a replacement for broiler, due to the low cholesterol content.
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Copyright (c) 2005 Asian Network for Scientific Information
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