The shells were weighed after being airdried for 24 h.
The percentage values of shell weight, yolk weight and albumen weight were calculated.
Egg yolk was blended with isopropyl alcohol with a volume of 10 mL per g of yolk.
Cholesterol content of this extract was determined according to the enzymatic method of TECO.
Yolk cholesterol was calculated and expressed as mg per g yolk and mg per yolk.