TY  - JOUR
TT  - Factors Effecting Egg Cholesterol Level  (A Review)
AU  - Çakır, Serkan
AU  - Yalçın, Sakine
PY  - 2004
DA  - June
JF  - Lalahan Hayvancılık Araştırma Enstitüsü Dergisi
PB  - Uluslararası Hayvancılık Araştırma ve Eğitim Merkezi Müdürlüğü
WT  - DergiPark
SN  - 1016-877X
SP  - 51
EP  - 63
VL  - 44
IS  - 1
KW  - Yumurta
KW  - kolesterol
KW  - rasyon
N2  - Although scientifical and technological developments in recent years in poultry industry have caused producing of egg largely and economicaly, reaching to desired consumption has not been possible. The main reasons of these are consumption behaviour of egg, high cholesterol in egg and thougts foods rich in cholesterol cause coroner heart deficiency and arteriosclerose. Unfounded declaration about this topic reasoned cholesterol phobia and egg has been food feared. Although the people having risk for coroner heart disease must limit food rich in cholesterol, giving up the egg consumption by healty people is unnecessary. For these reasons, declarations and articles emphasizing importance of egg have became widespread and researches about nutrients and quality of egg have increased . Reducing applications of egg cholesterol is one of these researches. Many experiments have been conducted to decrease the egg cholesterol level. Using of saponin, cellulose, chrome, sorbose, some chemicals, probiotics, copper and vitamin C are some of these applications. Positive and negative results have been seen by these applications and no changes have been found in some trials. As the cholesterol in egg is important for embrionic life, success has not been reached by studies to reduce egg cholesterol level
UR  - https://dergipark.org.tr/tr/pub/lahaed/issue//465132
L1  - https://dergipark.org.tr/tr/download/article-file/544229
ER  -