Comparison of fatty acid, cholesterol, vitamin A and E composition, and trans fats in eggs from brown and white egg strains that were molted or nonmolted.

The impact of egg color, hen strain, and molting on the nutritional composition of eggs is lim-ited. Therefore, this study compared nutritional com-position and component percentages of cage-produced shell eggs with respect to egg color, hen strain, and molt. Four strains were selected from the North Caro-lina Layer Performance and Management Test: Hy-Line Brown (HB) and Bovans Brown (BB), and Hy-Line W-36 (HW) and Bovans White (BovW) were select-ed. Two groups from each strain were selected and 2 groups of molted HW and BovW were selected and compared with their nonmolted counterparts to ex-amine the molt's impact. Two sets of eggs from each replicate were collected simultaneously at 101 wk of age. One sample of eggs was broken into a 12-egg pool stomached for 3 min (n = 12 samples), then divided into six 50-mL tubes, sealed, and frozen to be sent for cholesterol, n-3 fatty acids, saturated fat, monounsatu-rated fats, polyunsaturated fats, ß-carotene, vitamin A, and vitamin E analyses. The other set of 12 eggs was then assessed for component percentages. The HW eggs had a greater (P < 0.05) percentage of yolk than the BovW eggs of 28.12 versus 27.00%, respectively; however, the BovW eggs had 1.0% more albumen. The HB and BB egg components were not different. Brown eggs were heavier (P < 0.01) than white eggs. White eggs had greater (P < 0.0001) percent yolk and the brown eggs had greater (P < 0.0001) percent albumen. The eggs from molted hens had a greater (P < 0.001) percent shell. Total fat content in the samples was (P < 0.05) higher in white eggs by 0.70% than brown eggs due to increased saturated and polyunsaturated fats. The molting of hens reduced (P < 0.01) saturated fats by 0.21% in the egg. Vitamin A levels were higher (P < 0.0001) in white eggs, and vitamin E was higher (P < 0.0001) in brown eggs. Strain and molt appear to influ-ence nutrient composition and component percentages in eggs produced from laying hens. [ABSTRACT FROM AUTHOR]