METHOD OF ALTERING THE CONTENTS OF EGGS

摘要

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.