Relationship of Yolk Cholesterol and Onset of Egg Production

Cholesterol concentration in chicken egg yolk decreased significantly from an average of 18.9 to 15.8 mg/g of yolk from the first to fifth egg after the onset of production. On the basis of previous studies, there is reason to believe that the final average of 15.8 still is greater than that normally expected at a later time in the production cycle. Hens differed statistically in yolk cholesterol values. Other differences included an increase in egg weight and yolk weight during the test period.