Biological evaluation of normal and low cholesterol eggs in feeding rats

الملخص EN

The present investigation was performed by using albino male rats to study the effect of daily ingestion of normal and low cholesterol eggs at two levels (2 and 5%) for 28 successive days on some biological parameters to shed a light on what may happen in human nutrition.

The effects of the investigated eggs on the lipid profile parameters as indicated from blood analysis of treated rats were examined throughout the scope of h study.

The adverse effects of the dietary eggs on the internal organs and body weight gain were also considere.

Moreover, fatty acid composition and total cholesterol in the tested Eggs were the results indicated that addition of normal eggs at the two levels under study (2 and 5%) caused significant increase in total lipid after 10 days while significant elevation was observed in triglycerides level after 30 days from feeding on normal eggs (2%), while significant decrease was occurred after 30 days from feeding on low cholesterol eggs (5%).

In addition, there was significant increase in total cholesterol after 10 days from feeding on normal eggs (5%) and the same trend in LDL-cholesterol was found throughout the experimental period.

Meanwhile, there was significant increase in HDL-cholesterol at the end of the experiment at 2% of low cholesterol diet.

No significant difference in the relative weight of the internal organs such as (lung, heart and testes).

On the other hand, a real increment was noticed in the body weight of the rats fed with the two types of egg at level 5% at the end of the experiment.

Data also exhibited significant decrease in the activity of alanine aminotransferases (ALT) at the two levels (2 and 5%) of the normal and the low cholesterol (2%) eggs while, the activity of aspartate aminotransferase (AST) increased after 10, 20 days at 5% of normal eggs diet.

In addition, after 10 days, the dietary eggs showed significant increase in liver and spleen weight in treatment 5% for the normal and the low cholesterol eggs as compared to the control group.

Also, the chemical composition of the two types of egg showed significant decrease in fatty acid composition and total cholesterol in low cholesterol eggs as compared to normal egg.