PRINT ISSN 1222-5304, ISSN-L: 2065-1295, ISSN CD: 2343-9394,ISSN ONLINE 2067-3663
 

THE EFFECT OF REFRIGERATION ON CAROTENOIDS AND LIPIDS IN EGG YOLK

Published in Scientific Works. Series C. Veterinary Medicine, Vol. 19 ISSUE 3
Written by Nicoleta Corina PREDESCU, Camelia Puia PAPUC, Valentin Razvan NICORESCU

Hens’ eggs represent a rich source of important nutrients, including lipids and carotenoids. Lipid composition of hens’ eggs is influenced by genetic factors, age, and diet. Lipids of egg yolk represent an important source of animal fat for humans. Carotenoids are the pigments of egg yolk, and their concentration is an important attribute, since the consumers associate an intense colour with eggs that are both healthier and of higher quality. Since carotenoids are not produced by animals, their level in animal products, including egg yolk, is related strictly to diet. They play numerous physiological roles in both the laying hen and developing embryo. Analyzed eggs, both fresh and stored for 30 days at temperatures below 12°C, were obtained from hens fed with the same type of forage. The study was conducted in January and February, and the parameters analyzed were egg lycopene and

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© 2019 Scientific Papers. C Series. Veterinary Medicine. All Rights Reserved. To be cited: Scientific Papers. C Series. Veterinary Medicine.

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