TY  - JOUR
TT  - Cholesterol Content of Eggs Offered for Sale at the Centrum of Diyarbakir Province
AU  - Kıran, İlyas
AU  - Serbester, Uğur
AU  - Çelik, Ladine
PY  - 2015
DA  - December
JF  - Çukurova Üniversitesi Ziraat Fakültesi Dergisi
JO  - Ç.Ü.Z.F. Dergisi
PB  - Cukurova University
WT  - DergiPark
SN  - 1300-4700
SP  - 17
EP  - 24
VL  - 30
IS  - 2
KW  - Yumurtacı tavuk
KW  - kabuk rengi
KW  - sunuş çeşitliliği
KW  - yumurta kalitesi
KW  - kolesterol konsantrasyonu
N2  - The aim of the study was to measure the egg quality and yolk cholesterol content of eggs differentiated by egg shell colour and presentation variety. Eighty brown and white shell colour eggs offered to customer by conventional, free-range, functional, and organic was evaluated egg weight, yolk weight, yolk width, yolk height, and cholesterol concentration. It was found that brown shelled eggs in organic presentation variety were greater than eggs in other presentation varieties (53.0±4.04 g, 63.4±2.37 g, 57.8±0.60 g ve 65.0±4.84 g, respectively). Similarly, white shelled eggs in organic presentation variety were greater than eggs in other presentation varieties (51.6±5.50 g, 57.2±1.50 g, 60.6±4.20 g, 61.3±6.04 g, respectively). The palest yolk in brown and white shelled eggs were determined in conventional presentation variety (7.5±1.47) and organic presentation variety (11.7±0.81), respectively. The lowest (10.0±1.60 mg/g) and highest (12.2±3.36 mg/g) cholesterol concentrations were determined in brown shelled eggs offered conventional and organic presentation varieties, respectively. White shelled eggs in conventional presentation variety had lowest cholesterol concentration (10.1±2.20 mg/g) while eggs in functional variety had highest cholesterol concentration (13.8±2.81 mg/g). It can be concluded that egg quality and cholesterol concentration can vary according to egg shell colour and presentation variety
UR  - https://dergipark.org.tr/en/pub/cuzfd/issue//253611
L1  - https://dergipark.org.tr/en/download/article-file/219859
ER  -