An exploratory study of the content of vitamin D compounds in selected samples of Australian eggs. Issue 1 (31st July 2013)

• Record Type: Journal Article
• Authors: Liu, Jerry; Greenfield, Heather; Fraser, David Ross
• Is Part Of: Nutrition & dietetics. Volume 71:Issue 1(2014:Mar.)
• Page Start: 46
• Page End: 50
• Publication Date: 2013-07-31
• Subjects: Nutrition -- Periodicals; Dietetics -- Periodicals; 613.205
• DOI: 10.1111/1747-0080.12056
• Languages: English
• ISSNs: 1446-6368

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="ndi12056-sec-0001" sec-type="section"> <title>Aim</title> <p>The aim of this study was to obtain preliminary indicative data for vitamin D<sub>3</sub> (cholecalciferol) and 25‐hydroxycholecalciferol (25OHD<sub>3</sub>) in Australian chicken egg yolk (<italic>Gallus gallus domesticus</italic>, Linnaeus, 1758), comparing data with the egg yolk of other species, crocodile (<italic>Crocodylus porosus</italic>, Schneider, 1801) and salmon (<italic>Salmo salar</italic>, Linnaeus, 1758).</p> </sec> <sec id="ndi12056-sec-0002" sec-type="section"> <title>Methods</title> <p>Convenience samples of chicken eggs were obtained from a producer known to fortify feed with 25OHD<sub>3</sub> as well as D<sub>3</sub> (Brand A; n = 6), a producer with an unknown feeding protocol (Brand B; n = 6) and a producer known to use low levels of only feed vitamin D<sub>3</sub> (University of Sydney; n = 4). Salmon roe (50 g jar) was obtained from a retail outlet and crocodile eggs (n = 2) from a commercial crocodile farm. Egg yolks and whole salmon roe were analysed for vitamin D<sub>3</sub> and 25OHD<sub>3</sub> by high‐performance liquid chromatography.</p> </sec> <sec id="ndi12056-sec-0003" sec-type="section"> <title>Results</title> <p>Brand A and B chicken egg yolks contained 2.9 and 2.1 μg vitamin D<sub>3</sub>/100 g, respectively, while University of Sydney eggs contained lower concentrations (0.5 μg/100 g). Further, yolk from brand A and B chicken eggs contained 4.2 and 1.4 μg 25OHD<sub>3</sub>/100 g, respectively. Salmon roe contained 6.3 μg vitamin D<sub>3</sub>/100 g and vitamin D<sub>3</sub> content of two crocodile egg yolks differed widely (10.9 and 0.7 μg/100 g).</p> </sec> <sec id="ndi12056-sec-0004" sec-type="section"> <title>Conclusions</title> <p>The vitamin D in chicken eggs has the potential to contribute considerably to the vitamin D content of the Australian diet, up to 3.8 μg vitamin D equivalents per egg, depending on the form of feed vitamin D. Further representative samples of all edible or potentially edible Australian egg species require analysis for public health nutrition purposes.</p> </sec> </abstract>