The Effects of Garlic and

Tea Supplementation on
some Physico-chemical
Characteristics of Hens
Eggs
Marshall A. Azeke and Kokoete E. Ekpo
Department of Bochemistry
Ambrose Alli University
Ekpoma

Background Information

Several
ecological
and
epidemiological studies have proved
that elevated plasma levels of total
and,
in
particular,
low-density
lipoprotein (LDL) cholesterol are
associated with an increased risk of
coronary
and,
in
general,
cardiovascular events

Some Food Sources

of Cholesterol
Food

Size (g)

Chicken or
Turkey
Lean Beef
Pork
Kidney (Beef,
Pork)
Liver (beef,
Pork)

75

Cholesterol
(mg)
56 - 99

75
75
75

46 - 74
50 - 74
360 - 593

75

266 - 297

Types of Cholesterol
Cholesterol/Fat

Class

HDL-Cholesterol

Good

LDL-Cholesterol

Bad

Triglycerides

Bad

Egg Yolk
Content

Concentration

Total Fat

27 %

Saturated Fat

10 %

*PUFAs

4.2 %

Cholesterol

1.085 %

*PUFAs: Polyunsaturated Fatty Acids

Aim of Study

Explore possibilities of
producing low cholesterol
eggs using garlic or black
tea as food or water
supplements respectively

Materials

25 black leghorn hens, Yafa

breed, average weight, 2.03
0.22kg and aged 21
weeks, which were already
laying eggs, were used for
this experiment. A total of
five experimental groups of
five birds each were used.

Methods
Groups

Treatment

Control

1 % Garlic Powder

2 % Garlic Powder

1 % Tea

2 % Tea

Parameters
Treatment
Feed Intake
Weight of Birds
No. of eggs
Weight of Egg, Shell and Yolk
Egg Yolk Total Cholesterol
LDL-, HDL-Cholesterol
Triglycerides etc

Results
0%
Supplementation

1 % Tea

2 % Tea

Weight of Hens (kg)

2.15 (-6%)*

1.89 (-7%)

Weight of Egg (g)

63.25 (+7%)

57.96 (-2%) 56.07 (-5%)

Weight of Egg Yolk (g)

41.66 (+8%)

36.64 (-5%)

36.26(-6%)

3 - 4

3 - 4

2 - 4

No of Eggs (per day)

* Percent change after 4 weeks

1.81 (-11%)

Results
0%
Supplementation

1 % Garlic
Powder

2 % Garlic
Powder

Weight of Hens (kg)

2.15 (-6%)*

1.97 (-3%)

1.50 (+26%)

Weight of Egg (g)

63.25 (+7%)

63.88 (+8%) 63.90(+8%)

Weight of Egg Yolk (g)

41.66 (+8%)

37.41 (-3%) 36.26 (-6%)

No of Eggs (per day)

3 - 4

* Percent change after 4 weeks

3 - 4

5 - 6

Results
0%
Supplementation

1 % Tea

2 % Tea

Total Cholesterol

8.4 (+18%)*

5.83 (-19%)

5.61 (-22%)

LDL-Cholesterol

3.66 (+2%)

3.34 (-7%)

3.02 (-16%)

HDL-Cholesterol

3.71 (+13%)

2.79 (-15%)

2.72 (-17%)

13.99 (+9%)

10.40 (-19%)

9.50 (-26%)

Total
Triglycerides

* Percent change after 4 weeks

Results
0%

1 % Garlic

2 % Garlic

Supplementation

Powder

Powder

Total Cholesterol

8.4 (+18%)*

5.04 (-30%)

3.96 (-45%)

LDL-Cholesterol

3.66 (+2%)

3.20 (-11%)

2.55 (-29%)

HDL-Cholesterol

3.71 (+13%)

2.72 (-17%)

2.53 (-23%)

13.99 (+9%)

10.78 (-16%)

9.50 (-26%)

Total
Triglycerides

* Percent change after 4 weeks

Next Step
Long term study on the
sustainability laying pattern
Cost implication for egg
consumers
Evaluating other cheaper flavonoid
rich plants

now