Low Density Lipoproteins of Chicken, Turkey and Quail Egg Yolk

The major low density lipoprotein fraction (LDF) of chicken, turkey, and quail egg yolk has been isolated by preparative centrifugation and the molecular weight estimated by molecular sieve chromatography. In addition, rate zonal density gradient centrifugation has been used to examine the LDF preparations for homogeneity and to estimate their Sf, 20, M NaCl values. The LDF preparations of all three species contained at least two major fractions. The major LDF of chicken was about 25% lower molecular weight (3.0 × 106), as indicated by molecular sieve chromatography, and had an Sf, 20, M NaCl value about 25% lower (20–21), as indicated by rate zonal centrifugation, than either the turkey (molecular weight of 3.9 × 106 and Sf, 20, M NaCl 26) or the quail (molecular weight of 4.2 × 106 and Sf, 20, M NaCl 26) LDF’s.