When compared with the average cholesterol content of hens' eggs 

 of 1.32 percent in the yolk or 0.446 percent for whole edible egg, 

 salmon eggs would not appear to be a rich source of this substance. 

 Further, when considered on the lipide basis, the total fat of hens' 

 eggs contains an average of 4.24 percent cholesterol as compared with 

 3.53 percent cholesterol in the egg fat of Coho salmon. The proximate 

 analysis of hens' eggs is given in Table 2. Although the comparison 

 of the cholesterol content of hen and salmon eggs is interesting, it 

 is not economically significant inasmuch as hens' eggs &re so valiiable 

 as a source of human food. 



Table 2.. — ^Average Cgnpoaition of Hens* Eg^s 1/ 

 Moisture Protein Fat Ash Yolk White 



Percent Percent Percent Peixent Percent Percent 



Whole Egg 



Yolk 



White 



73.7 

 49.5 

 86.2 



13.4 

 15.7 

 12.3 



10.5 



33.3 



0.2 



1.0 

 1.1 

 0.6 



30.39 59.35 



1/ Allen's ComraerciAl Organic Analysis, V Ed. ,Vol.IX,p.537-43. 



The average fat ccaitent of 12.2 percent for the eggs of all five 

 species of salmon is slightly higher than the value of 10.5 percent 

 fat for hens' eggs. 



Anno (1) reported that the unsaponifiable matter extracted from 

 the eggs of pink salmon was essentially cholesterol. In the present 

 study, an attempt was made to verify this report. The imsaponiflable 

 fraction was deteimined by the A.O.A.C. method mentioned previously. 

 As indicated in Table 3, it was found that approximately one-half of 

 the unsaponifiable matter did not respond to the reactions for 

 cholesterol. 



Table 3. — Cholesterol Content of Unsaponifiable Matter 



1/ Unsaponifiable residue detemined by A.O.A.C. V Methods of Analysis. 



72 



