Lipids composition of eggs

Lizenko, E.I., Nefedova, Z.A. and Sidorov, V.S. (1980). Ecological pattern of lipid composition of eggs of some fish species (In Russian). In Biochemistry of the Fishes of Karelia (V.S. Sidorov and E.I. Lizenko, eds), pp. 6-15. Petrozavodsk. 

Chung, R.A., Rogler, J.C., and Stadelmann, W.J. 1965. The effect of dietary cholesterol and different dietary fats on cholesterol content and lipid composition of egg yolk and various body tissues, Poultry Set, 44, 221. 

Aydin et al (1999) showed that 0.5% (w/w of total diet) CLA is enough to induce 100% chick mortality, but this result was not confirmed by other studies (Latour et al, 2000). Further studies relating to CLA and eggs are concerned with the effects on the lipid composition of eggs as a food source, and on egg... 

Cherian, G., Campbell, A., Parker, T., 2009. Egg quality and lipid composition of eggs from hens fed Camelina saliva. J. Appl. Poult. Res. 18, 143-150. 

Napolitano, G.E., MacDonald, B.A., Thompson, R.J., and Ackman, R. G. (1992) Lipid composition of eggs and adductor muscle in giant scallops Placopecten magdlanicus) from different habitat. Mar. Biol., 113, 71-76. 

Gonzalez-Esquerra, R. and Leeson, S. 2000. Effects of menhaden oil and flaxseed in broiler diets on sensory quality and lipid composition of poultry meat. British Poultry Sci. 41, 481—488. Gonzalez-Esquerra, R. and Leeson, S. 2001. Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids. Can. J. Anim. Sci. 81, 295-305. 

Nakagawa, H. and Tsuchiya, Y. (1971). Study of rainbow trout eggs. III. Determination of lipid composition of fatty drops and lipoproteins. Journal of the Faculty of Fisheries and Animal Husbandry, Hiroshima University 10,11-19. 

To investigate the lipid composition of common foods such as corn oil, butter, and egg yolk. 

Hirata et al (1987) conducted extensive tests comparing the FA composition of egg yolk after feed supplements of vegetable oil and animal fat. The FA sample of the dietary fat supplement is reflected considerably more clearly in TAG than in polar lipids. Table 14.10B reveals that compared to the supplement of animal fats, the proportion of linoleic acid in the TAG of the egg yolk is highest after a 10% soy oil supplementation, and the proportion of oleic acid the lowest this also applies to a coconut oil supplementation. Furthermore, after coconut oil supplementation, the TAG contain substantially more myristic, myristoleic, and patmitoleic acids. Because myristoleic acid (C14,) and pahnitoleic acid (Cjea) are not present in coconut oil, but do occur in egg yolk lipids, the production of a double bond in myristic and palmitic acids by fat metabolism can be assumed. Although coconut oil consists of 50% lauric acid (C,2 o), only small amounts of this acid can be found in the egg yolk. It has been assumed that hens can use only very small amounts of FA with shorter chains for egg yolk lipid production. Shorter FA in the coconut oil do not contribute to egg yolk FA production. The... 

Burghelle-Mayeur, C., Demame, Y., and Merat, P. 1989. Influence of the sex-hnked dwarfind gene (dw) on the lipid composition of plasma, egg yoUc and abdominal fat pad in white leghorn laying hens effect of dietary fat, American Institute of Nutrition, 1361. 

Table 3.217 The lipid composition of hen s egg yolk (data from Long, 1961)...

Table 2. Lipid composition of lipoproteins isolated from hemolymph or eggs of marine invertebrates...

BELL J G, FARNDALE B M, BRUCE M p, NAVAS J and CARILLO M (1997) Effects of brood-stock dietary lipid on fatty acid compositions of eggs from sea bass (Dicentrarchus... 

Biological membranes can legitimately be regarded as insoluble lipoproteins and this subject is treated in detail in Chapter 6. The brain contains a large proportion of lipid that is bound both in membranes and as poorly characterized lipoprotein complexes. Finally, eggs contain a high proportion of lipids present in the form of both high density lipovitellin and low density lipoproteins. The lipid composition of the latter is illustrated in Table 5.12. 

Table 3 iadicates the autritioaal composition of the three types of egg products, plus the shell egg itself. Eggs, coasidered to be oae of the most autritious foods, have the highest quaHty proteia of any food, and are important as a source of minerals and certain vitamins. Lipids ia eggs are easily digested, and the amount of unsaturated fatty acids is greater than ia most animal products. 

In the commercial version of the PAMPA assay, a sandwich (Fig. 7.9) is formed from a specially-designed 96-well microtiter plate [pION] and a 96-well microfilter plate [several sources], such that each composite well is divided into two chambers donor at the bottom and acceptor at the top, separated by a 125-pm-thick microfilter disk (0.45 pm pores, 70% porosity, 0.3 cm2 cross-sectional area), coated with a 10% wt/vol dodecane solution of egg lecithin (a mixed lipid containing mainly PC, PE, a slight amount of PI, and cholesterol), under conditions that multilamellar bilayers are expected to form inside the filter channels when the system contacts an aqueous buffer solution [543]. 

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