Method of altering the contents of eggs
AssigneeThe Board of Supervisors of Louisiana University and Agricultural and Mechanical College
InventorsAlbert H. Meier, John M. Wilson
Life of this patent
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Abstract
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 n-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.
Claims13
A method of reducing the cholesterol content in eggs produced by poultry which comprises administering to said poultry an effective amount for reducing the cholesterol content of the eggs produced by said poultry of L-Dihydroxyphenylalanine (L-DOPA).
A method of reducing the cholesterol content in eggs produced by poultry which comprises administering to said poultry an effective amount of a drug other than L-DOPA which elevates the level of L-DOPA in the bloodstream of said poultry.
Dependencies are inferred from the claim text.