Table 10.
Effects of fat source and free fatty acid content on yolk cholesterol content (n = 6 pools per treatment).
| Item | Cholesterol, mg/100 g of yolk | Cholesterol, mg/100 g of egg1 |
|---|---|---|
| Experimental diet | ||
| S10 | 1,408 | 368 |
| S20 | 1,416 | 369 |
| S30 | 1,408 | 373 |
| S45 | 1,380 | 346 |
| P10 | 1,345 | 354 |
| P20 | 1,394 | 369 |
| P30 | 1,352 | 368 |
| P45 | 1,393 | 369 |
| Fat source | ||
| Soybean | 1403 | 364 |
| Palm | 1,371 | 365 |
| FFA2 content, % | ||
| 10 | 1,377 | 361 |
| 20 | 1,405 | 369 |
| 30 | 1,380 | 371 |
| 45 | 1,387 | 358 |
| S.E.M | 25.53 | 8.12 |
| Effects, P-values | ||
| Fat source | 0.134 | 0.860 |
| FFA content | 0.776 | 0.439 |
| Fat source × FFA | 0.561 | 0.237 |
1
Edible portion of the egg.
2
Free fatty acid.