Effect of onion and garlic on egg yolk lipid profile in Japanese quail (Coturnix coturnix japonicum)

The yolk lipid constitute the main source of energy and structural lipids for the developing embryo (Ding et al., 1995) as well as rich source nutritents for human consumption. The threat due to increased egg consumption to man is increasing. In view of threat due to increased egg consumption and hypolipidemic effect of onion and garlic an investigation on the effect dietary onion and garlic (@ 1% of diet) on egg yolk triglyceride, phospholipid and cholesterol was carried in Japanese quails for six weeks duration.

The results of the present study, revealed no significant difference in the egg yolk triglyceride or total cholesterol or total phospholipid content due to feeding of onion or garlic. The triglyceride content in the control group, onion fed group and garlic fed group were 20.14±1.19, 20.11±1.19 and 20.10±1.20 g %, similarly the phospholipid level was found to be 8.31±0.34, 8.29±0.13 and 8.29±0.13, while the cholesterol content was 2.2±0.16, 1.87±0.19 and 1.93±0.16, respectively. These results suggests that onion and/or garlic being hypolipidemic agents have no influence on egg yolk triglyceride, phospholipid and cholesterol levels.