Effect Of Isoflavnoids On Egg Cholesterol And Its Oxidation Product Formation

This dissertation consisted of five experiments. It was designed to study the possibilities and mechanism of using dietary tea polyphenols and daidzein to produce eggs with lower cholesterol and high antioxidant status. They are summarized respectively as follow, Experiment I Effect of some cholesterol-lowering substances on egg yolk cholesterol content Two trials were conducted to study the influence of dietary supplementation of Cu, allitridum, Gr picolinate, chitosan, tea polyphenols (TP) and daidzein (DA) on cholesterol content in the egg yolk. In trial 1, two hundred and sixteen Beijing red laying hens of 105-week-age were fed a basal diet respectively supplemented with 50 mg/kg allitridum, 50mg/kg allitridum+l2SmgIkg Cu, 125mg/kg Cu, l000ug/kg Cr picolinate and 100mg/kg chitosan to test their effects on egg.cholesterol. In trial 2, one hundred and twenty Hisex brown laying hens were used to examine the effect of dietary TP and DA on egg yolk cholesterol content. Dietary supplementation of Cu at 125 mg/kg or allitridum at 50mg/kg significantly decreased the egg cholesterol content by 11 .0% or 9.1% at the end of 4-week trials (pO.O5). The dietary Cu, allitridum, TP and DA had different effects on egg yolk weight. Dietary Cu increased egg yolk weight (p>O.O5), whereas allitridum reducing it (pO.OS). 3. The addition of dietary Cu or Cr picolinate decreased the levels of plasma tota). cholesterol and LDL-C respectively (pO.O5).