The alga Sargassum spp. as alternative to reduce egg cholesterol content
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Abstract
gas chromatography. The data were analyzed through ANOVA and the test of Tukey was applied to compare the means (P < 0.05). The results showed that with 4, 6, and 8 % of the sea alga the egg production was reduced and the yolk color was increased. The cholesterol concentrations (mg 100 g-1 fresh egg) were 416.28 (0 % sea alga), 396.77 (2 % sea alga), 363.35 (4 % sea alga), 309.05 (6 % sea alga),
and 338.76 (8 % sea alga). It was concluded that the addition of 4, 6, and 8 % of the alga Sargassum spp. in the diet of laying hens reduces significantly the egg cholesterol content and affects favorably the yolk color.
Key words: sea algae, eggs, lipids, hypocholesterolemic properties
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