Reducing shell egg cholesterol content. I. Overview, genetic approaches, and nutritional strategies

Keyphrases

• Genetic Approach 100%
• Cholesterol Levels 100%
• Eggshell 100%
• Egg Cholesterol 100%
• Laying Hens 50%
• Cholesterol 50%
• Low-density Lipoprotein 50%
• Yolk 50%
• Vitellogenin 50%
• Non-nutrients 50%
• Natural Products 25%
• Liver 25%
• Genetic Modification 25%
• Triglycerides 25%
• Chicken Egg 25%
• Low Cholesterol 25%
• Bloodstream 25%
• Dry Matter 25%
• Biosynthesized 25%
• Genomic Selection 25%
• Dietary Cholesterol 25%
• Dietary Factors 25%
• Egg Production 25%
• Pharmacological Agents 25%
• Receptor-mediated Endocytosis 25%
• Yolk Cholesterol 25%
• Cholesterol Metabolism 25%
• Growing Oocytes 25%
• Cholesterol-lowering Agents 25%
• Cholesterol Reduction 25%
• Nutritional Approach 25%
• Laying Hen Diets 25%
• Nutritive Factors 25%
• Low-density Lipoprotein Particle 25%

Medicine and Dentistry

• Egg Shell 100%
• Vitellogenin 66%
• Very Low Density Lipoprotein 66%
• Natural Product 33%
• Drug 33%
• Receptor 33%
• Triacylglycerol 33%
• Gene Mutation 33%
• Cholesterol Intake 33%
• Egg Production 33%
• Oocyte 33%
• Cholesterol Metabolism 33%
• Endocytosis 33%
• Genetic Selection 33%

Agricultural and Biological Sciences

• Laying Hens 100%
• Egg Shell 100%
• Very Low-Density Lipoprotein 66%
• Vitellogenin 66%
• Gametocyte 33%
• Triglyceride 33%
• Egg Production 33%
• Chicken Eggs 33%
• Cholesterol Metabolism 33%
• Receptor-Mediated Endocytosis 33%
• Aves 33%