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Lipid composition of liver in rats fed diets supplemented with egg yolks of modified composition

Author(s): Hodžić Aida | Hamamdžić M. | Gagić A. | Crnkić C. | Kadrić M. | Pašić-Juhas Eva | Krnić J. | Hrković Amina

Journal: Acta Veterinaria
ISSN 0567-8315

Volume: 62;
Issue: 4;
Start page: 455;
Date: 2012;
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Keywords: cholesterol | dietary egg yolk | fatty-acid composition | liver | rat | total lipids

The aim of this study was to examine the effects of diets supplemented with egg yolks of modified composition on the fatty-acid composition and lipid content in rat’s liver. During four weeks of the experiment 64 Wistar rats were divided into four groups of 16 individuals each (eight individuals of both sexes) and fed a commercial feed mixture for rats (group C) or diet containing 70% commercial mixture for rats and 30% freshly cooked egg yolks from laying hens fed diets with 3% fish oil (group F), 3% palm olein (group P) or 3% lard (group L). Dietary supplementation with egg yolks significantly increased the hepatic cholesterol pool in rats, regardless of the type of fat in the diet of laying hens from which the eggs originated. The content of α-linolenic acid in the liver of male rats in group P was 4-6 times higher compared to males in the other groups. Liver lipids and their fatty-acid composition differ by both, sex and dietary modified egg yolk composition in rats.
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