ABSTRACT
The egg contains lipids on a large scale, even in its outer region. The shell contains 0.045% lipids in the cuticula and 1.35% lipids in the shell membrane (Suyama et al., 1977). Neutral and polar lipids occur in proportions of 5:1 and 6:1, respectively. Neutral lipids consist of mono-, di-, and triacylglycerols (TAG), cholesterol and cholesteryl esters, and free fatty acids (FA). The main components in the neutral lipid fraction of the shell and its adjoining layers are cholesterol and cholesteryl esters, in addition to diacylglycerols; the TAG content is low.
