Broiler eggs are high in cholesterol, which is good for the heart. However, these eggs come from animals that naturally have high levels of cholesterol in their systems. They eat grasses and other sources of cholesterol. This is good for the heart and can be beneficial in moderation.
Influence of shell quality on hatchability
Influence of shell quality on hatchability of chicken eggs may be an important factor to consider when improving the hatchability of broiler eggs. Eggs with thick shells are less likely to hatch than eggs with thin shells. However, this type of difference does not necessarily affect the number of cull chicks. Therefore, egg weight may not be a determinant of hatchability.
Eggs with a specific gravity greater than 1.070 tended to hatch as well as those with a lower value. Eggs with specific gravity less than 1.065 showed a lower hatchability and increased embryo mortality. Eggs with a specific gravity lower than 1.080 were more likely to fail to hatch, indicating that thin shells may be detrimental to hatchability. Hence, the specific gravity measurement is useful in determining the hatchability of broiler eggs.
Effect of non-phytate phosphorus on cholesterol levels
To determine the effect of non-phytate phosphorus (nPP) in broiler eggs on cholesterol levels, researchers fed laying hens diets with 0.20, 0.25, 0.35, or 0.40% non-phytate phosphorus. The researchers also evaluated phytase supplementation. The dietary supplementation did not reduce cholesterol levels, but increased eggshell thickness and weight.
The researchers found that dietary phytates and non-phytate phosphorus did not alter cholesterol levels. However, they did find that they decreased lipase activity. The presence of phytate reduced the biochemical activity of FASN and lipase in the liver. Additionally, phytase was associated with improved growth performance and ileal nutrient digestibility.
Although non-phytate phosphorus is not a significant source of cholesterol in broiler eggs, it is an important nutrient for egg production. Supplementation has many benefits, including increased egg weight and lower egg production.
Effect of free-range hens on HDL levels
One study has demonstrated that eggs from free-range hens are high in HDL (good cholesterol), while eggs from conventionally-raised hens are low in HDL. The study examined the effect of different dietary proteins on HDL levels. The researchers studied the diets of different breeds of hens for 12 months, and then measured their egg amino acid compositions.
Eggs from free-range hens were higher in cholesterol and fat than those from commercially raised hens. They contained 186 to 200 mg of cholesterol per large egg. However, moderate egg consumption was not associated with increased risk of cardiovascular disease or stroke. In addition, egg consumption consistently increased HDL levels.
Effect of free-range hens on cholesterol levels
Although free-range hens are more likely to lay more eggs, studies have not confirmed whether they lower cholesterol levels in humans. In a recent study, researchers compared the cholesterol content of eggs from free-range hens to eggs from conventionally farmed hens. Although the researchers were unable to control the diet of the chickens, they did find significant differences in lipid composition. Egg yolks from free-range hens were found to contain more HDL cholesterol and fewer LDL cholesterol, which is the bad cholesterol.
Interestingly, eggs from pastured hens contain more Omega-3 fat, and two to three times as much Vitamin E as eggs from caged chickens. Furthermore, pastured hens produce eggs with a higher ratio of omega-3 to omega-6 fatty acids than those from conventionally farmed hens.