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

Ravichandra Ramaprasad, T. and Mr., Mohan and Sambaiah, K. and Jamuna, Prakash and Lokesh, B. R. (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.

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Influence of dietary fat from milk and egg yolk on serum (blood) and liver lipid profiles was studied in rats. Male Wistar rats were fed milk fat at 5% level for 8 wk, and showed a 17% decrease in serum cholesterol and 31% decrease in triacylglycerol compared to a control group of rats fed groundnut (peanut) oil. Liver cholesterol was decreased by 20% in the milk fed group. There was no difference in serum cholesterol concn. of rats fed egg yolk compared to control animals; however, triacylglycerol and phospholipids in serum of rats fed egg yolk were decreased by 20 and 24%, respectively. In an additional experiment, animals were rendered hyperlipaemic 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 a control diet. Similarly, triacylglycerols were decreased by 23 and 8%, respectively, in serum and liver of animals given hyperlipaemic diet supplemented with milk fat. Egg yolk fat in the hyperlipaemic diet did not exhibit such a reduction in serum and liver lipids. Results indicated that milk fat decreased the serum and liver cholesterol levels in rats given normal and hyperlipaemic diets.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 01 Medical sciences > 12 Metabolism
Divisions: Dept. of Biochemistry
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2009 07:06
Last Modified: 08 May 2012 06:45
URI: http://ir.cftri.com/id/eprint/7572

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