Journal of Nutrition Animal Diets/Enrichment Products...

Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]
QUICK SEARCH:   [advanced]


     

Journal of Nutrition Vol. 100 No. 7 July 1970, pp. 757-766
Copyright
This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Abou-Ashour, A. M.
Right arrow Articles by Edwards, H. M.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Abou-Ashour, A. M.
Right arrow Articles by Edwards, H. M., Jr.

Effect of Dietary Sterculia foetida Oil on Pink-white Discoloration and Fatty Acid Distribution in Stored Eggs1,2,

Atef M. Abou-Ashour and Hardy M. Edwards, Jr.

Department of Poultry Science, University of Georgia, Athens, Georgia 30601

Single Comb White Leghorn laying hens were fed different levels of Sterculia foetida oil (SFO) ranging from 0.01 to 0.1% of the diet. Eggs were stored 6 to 7 weeks at room temperature and then observed for pink-white discoloration and for fatty acid distribution in yolk lipids. The intensity of pink-white discoloration seemed to be related to the amount of SFO ingested. The minimum dietary level required to cause pink-white discoloration was found to be 0.02% SFO when hens received these supplemented diets for 2 to 3 weeks. Dietary SFO caused a marked change in the fatty acid distribution of blood plasma and egg yolk lipids. The rate of change in blood plasma fatty acid composition was greater than in egg yolk. Blood plasma and egg yolk lipids contained more palmitic (16:0) and stearic (18:0) and less palmitoleic (16:1) and oleic (18:1) moieties when hens were fed SFO. The degree of association among the dietary level of SFO, the intensity of pink-white discoloration and stearic/oleic acid ratios as measured by the coefficients of correlation was good.

1 University of Georgia, College of Agriculture Experiment Stations, Journal Series paper number 689, College Station, Athens.

2 Supported in part by U. S. Public Health Service Research Grant no. 6338, and a Research Career Award no. 18,411, from the National Institute of Arthritis and Metabolic Diseases.

Manuscript received 30 January 1970.




Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]