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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

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