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

Aida Hodžić | Zendy; Muhidin Hamamdžić | Zendy; Abdulah Gagić | Zendy; Ćazim Crnkić | Zendy; M. Kadric | Zendy; Eva Pašić-Juhas | Zendy; Josip Krnić | Zendy; Amina Hrković | Zendy

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

Author(s) -

Aida Hodžić,

Muhidin Hamamdžić,

Abdulah Gagić,

Ćazim Crnkić,

M. Kadric,

Eva Pašić-Juhas,

Josip Krnić,

Amina Hrković

Publication year - 2012

Publication title -

acta veterinaria

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.308

H-Index - 17

eISSN - 1820-7448

pISSN - 0567-8315

DOI - 10.2298/avb1204455h

Subject(s) - yolk , composition (language) , food science , biology , cholesterol , fish oil , chemistry , linolenic acid , fatty acid , fish <actinopterygii> , biochemistry , linoleic acid , fishery , linguistics , philosophy

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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