EVALUATING ISOFLAVONES ON CHOLESTEROL AND FAT DEPOSITION IN EGG YOLK DURING LAST FAZE OF EGG

Published in Scientific Papers. Series D. Animal Science, Vol. LX
Written by Natasha GJORGOVSKA, Kiril FILEV, Vesna LEVKOV, Rodne NASTOVA, Svetlana GRIGOROVA

The average content of cholesterol per egg varied from 153.45 to263.90 mg and it varies depending on genotype and, mainly,on the diet. During past decades, there are a lot of experiments with different supplementation of the diet (mineral, probiotic, vegetable oil) of laying hens to decreased the level of the cholesterol in the egg yolk. This experiment was performed to evaluate dietary daidzein and genistein on cholesterol and fat deposition in egg yolk during late phase of egg production. A total of 80 ISA Brown Laying hens 63-wks old were randomly assigned to 4 treatment groups containing 20 hens each. Birds were fed commercial feed diet containing: 0 (BF), 1000 (BF +1000 mg SI), 2000 (BF +2000 mg SI) and 3000 (BF +3000 mg SI) supplemented isoflavones. Water was offered for ad libitum consumption throughout the experiment. Yolk cholesterol and yolk total fat was monitored during the three month period. The supplemented isoflavones in the feed decreased the content of yolk cholesterol during the 3-month feeding trial (P<0.05).The supplemented isoflavones has not any influence on the concentration of fat in the egg yolk and egg yolk mass. Therefore, supplementation of the commercial feed with isoflavones could be used as a tool for the reduction of the yolk cholesterol.

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GJORGOVSKA N., FILEV K., LEVKOV V., NASTOVA R., GRIGOROVA S. 2017, EVALUATING ISOFLAVONES ON CHOLESTEROL AND FAT DEPOSITION IN EGG YOLK DURING LAST FAZE OF EGG. Scientific Papers. Series D. Animal Science, Vol. LX, ISSN 2285-5750, 81-84.


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