@article{(Open Science Index):https://publications.waset.org/pdf/10003284,
	  title     = {Effects of Four Dietary Oils on Cholesterol and Fatty Acid Composition of Egg Yolk in Layers},
	  author    = {A. F. Agboola and  B. R. O. Omidiwura and  A. Oyeyemi and  E. A. Iyayi and  A. S. Adelani},
	  country	= {},
	  institution	= {},
	  abstract     = {Dietary cholesterol has elicited the most public
interest as it relates with coronary heart disease. Thus, humans have
been paying more attention to health, thereby reducing consumption
of cholesterol enriched food. Egg is considered as one of the major
sources of human dietary cholesterol. However, an alternative way to
reduce the potential cholesterolemic effect of eggs is to modify the
fatty acid composition of the yolk. The effect of palm oil (PO),
soybean oil (SO), sesame seed oil (SSO) and fish oil (FO)
supplementation in the diets of layers on egg yolk fatty acid,
cholesterol, egg production and egg quality parameters were
evaluated in a 42-day feeding trial. One hundred and five Isa Brown
laying hens of 34 weeks of age were randomly distributed into seven
groups of five replicates and three birds per replicate in a completely
randomized design. Seven corn-soybean basal diets (BD) were
formulated: BD+No oil (T1), BD+1.5% PO (T2), BD+1.5% SO (T3),
BD+1.5% SSO (T4), BD+1.5% FO (T5), BD+0.75% SO+0.75% FO
(T6) and BD+0.75% SSO+0.75% FO (T7). Five eggs were randomly
sampled at day 42 from each replicate to assay for the cholesterol,
fatty acid profile of egg yolk and egg quality assessment. Results
showed that there were no significant (P>0.05) differences observed
in production performance, egg cholesterol and egg quality
parameters except for yolk height, albumen height, yolk index, egg
shape index, haugh unit, and yolk colour. There were no significant
differences (P>0.05) observed in total cholesterol, high density
lipoprotein and low density lipoprotein levels of egg yolk across the
treatments. However, diets had effect (P},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {10},
	  number    = {2},
	  year      = {2016},
	  pages     = {60 - 67},
	  ee        = {https://publications.waset.org/pdf/10003284},
	  url   	= {https://publications.waset.org/vol/110},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 110, 2016},
	}