Effect of dietary milk cream and egg yolk fat on serum and liver lipid profile in rats

Ramaprasad, T. R. and Mohan and Sambaiah, Kari and Jamuna Prakash and Lokesh, B. (2003) Effect of dietary milk cream and egg yolk fat on serum and liver lipid profile in rats. Journal of Food Lipids, 10 (3). pp. 237-249. ISSN 1745-4522

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Abstract

Influence of dietary fat from milk and egg yolk on serum and liver lipid profile was studied in rats. Rats fed milk fat at 5% level for 8 weeks showed a 17% decrease in serum cholesterol and 31% decrease in triacylglycerol compared to the control group of rats fed groundnut oil (GNO). Liver cholesterol was decreased by 20% in the milk fed group. There was no difference in serum cholesterol concentration of rats fed egg yolk compared to the control animals. However, triacylglycerol and phospholipids in serum of rats fed egg yolk were decreased by 20 and 24%, respectively. In another set of experiments animals were rendered hypercholesterolemic by feeding a diet containing 0.5% cholesterol. Addition of milk fat in the diet decreased serum and liver cholesterol by 11 and 17%, respectively, compared to rats fed on a control diet. Similarly, triacylglycerols were decreased by 23 and 8%, respectively, in serum and liver of animals given

Item Type:	Article
Subjects:	B Life Science > Food Science and Nutrition
Divisions:	Department of > Food Science and Nutrition
Depositing User:	LA manjunath user
Date Deposited:	07 Sep 2019 10:40
Last Modified:	11 Dec 2019 10:26
URI:	http://eprints.uni-mysore.ac.in/id/eprint/7748

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