Effect of Modified-Hen-Egg-Yolk-Lipid-Composition Diet on Plasma Lipids in Rats

Abstract This study aimed to investigate the effects of dietary supplementation with modified-hen-egg-yolk on plasma lipids and lipoprotein profiles in rats. During four-week-experiment, 64 Wistar rats were divided into four groups 16 (eight both sexes), fed commercial rat food (group C); containing 70% mixture 30% freshly cooked egg yolk originating from laying hen eggs 3% fish oil F); palm olein P), or lard L). The diet affected concentrations total LDL-cholesterol males P L groups. Cholesterol fat did not have a hypercholesterolemic effect their own, but when combination fatty acid composition, they could contribute an increase LDL cholesterol HDL-cholesterol was most resilient treatments our experiment. Compared control group, addition regardless its quality, adversely values HDL-C/TC HDL-C/LDL-C females.