Method of altering the contents of eggs

Details Method of altering the contents of eggs Method of altering the contents of eggs

A - Human Necessities

23

K

A23K 1/165 (2006.01) A23K 1/16 (2006.01) A23K 1/18 (2006.01) A23L 1/32 (2006.01) A61K 31/198 (2006.01)

Patent

CA 2220182

A method for reducing the total fat and cholesterol contents and the ratio of saturated to unsaturated fatty acids and for increasing total protein content in eggs produced by animals is described. The level of L- Dihydroxyphenylalanine (L-DOPA) in the bloodstream of the poultry is elevated so as to cause the animals to produce eggs which have a reduced cholesterol content and eggs which have a lower ratio of saturated to unsaturated fatty acids. In a preferred embodiment the L-DOPA is orally administered to poultry by incorporation in the food for said poultry.

Procédé permettant de réduire la teneur totale en graisses et en cholestérol ainsi que le rapport entre les acides gras saturés et insaturés, et d'augmenter la teneur totale en protéines dans les oeufs d'animaux. Selon ledit procédé, on élève le taux de L-dihydroxyphénylalanine (L-DOPA) dans le sang des volailles de manière à les amener à produire des oeufs à teneur réduite en cholestérol, et des oeufs présentant un rapport réduit entre les acides gras saturés et les acides gras non saturés. Dans l'une des réalisations préférées, on administre le L-DOPA per os aux volailles en le mélangeant à leur alimentation.

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