Evaluation of the effects of egg yolk on serum cholesterol level and liver function in rats

Abstract

Egg yolk (EY) is a major source of triglycerides, phospholipids, cholesterol, fatty acids and vitamins among food products. The aim of this study was to investigate the effect of egg yolk on lipid profile, liver function and atherosclerosis in rats. The experiment was carried out using forty male albino rats (Sprague-Dawley strain). The rats were divided into two main groups at random: the first main normal rats (20) were divided into: Subgroup (1) as a negative control group, rats were fed the basal diet (-Ve). Rats in subgroups 2–4 were fed a basal diet supplemented with (3 %, 5 % and 10 % of egg yolk from the basal diet respectively). The second atherosclerotic rats; groups (n=20) were induced with atherosclerosis using an atherogenic diet and fed orally with high levels of vitamin D for five days. Following this period, groups (n= 20 rats) were divided into four groups, each with five rats. Group (5) as a positive control group (+Ve), Rats were fed an atherogenic diet. Atherosclerotic rats (6, 7, and 8) were fed an atherogenic diet supplemented with (3 %, 5 % and 10 % of egg yolk from the atherogenic diet respectively). The experimental period was four weeks, Blood samples were collected. At the end of the experiment, the results showed that using (5% and 10%) levels of EY in atherosclerosis and normal rats increased the mean values of total cholesterol, total lipids and triglycerides, AST, ALT, and ALP but the level of 3% from EY doesn’t increase that. This study recommends limiting egg yolk consumption to improve the lipid profile, liver function and atherosclerosis.