International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 1, Issue 4 (2016)

Survey of total cholesterol levels in Nigerian chicken eggs and the correlation of total cholesterol levels in chicken eggs with whole egg mass


Oche Ikese, Solomon Anzene, Sunday Adoga, Jessica Dwankyes, Simon Kyeleyongu

A survey of the total cholesterol levels in Nigerian chicken eggs was carried out and its correlation with whole egg mass was established. Total cholesterol levels were determined with analytical grade cholesterol determination kit using enzymatic colorimetric method for egg samples obtained from poultry farms in three regions across the country. These were designated as regions A, B, and C. The mean total cholesterol level per egg in these regions were found to be 242, 213, and 247 mg/egg respectively. This showed that total cholesterol level is highest in eggs from region C, followed by region A and the least in B. The same trend observed above was seen with whole egg mass in region C, as it had the greatest whole egg mass (55 g) followed by region A (54 g) and the least in region B (52 g). The mean total cholesterol level in eggs from Nigerian poultry farms is 233 mg/egg, while the mean whole egg mass is 54 g. In general, total cholesterol levels in Nigerian chicken eggs are high when compared with the USADA reported mean value of 213 mg/egg. A correlation analysis showed that there is a strong positive correlation (r= 0.912) between egg total cholesterol and whole egg mass, so that generally, total cholesterol levels increase with increase in whole egg mass and the relationship is governed by y=10.86ϰ-349.
Pages : 12-15 | 1705 Views | 551 Downloads