Brain lipids in rats fed a diet supplemented with hen eggs of modified lipid content

Acta Veterinaria

关键词: brain lipids;    diet;    egg yolk;    fatty-acid composition;    rat;   

DOI  :  10.2298/AVB1206641H

来源: DOAJ

【 摘 要 】

The aim of this study was to research the impact of a diet supplemented withegg yolks of modified content, having in mind the type of fat added to thelaying hens diet, on the brain lipids and their fatty acid composition inrats. During four weeks of the experiment, 64 Wistar rats, divided into fourgroups of 16 animals each (eight animals of both sexes), were fed thecommercial rat feed (group C), or the feed that contained 70% of thecommercial rat feed and 30% of freshly boiled yolks from the eggs originatingfrom laying hens fed with 3% fish oil (group F), 3% palm olein (group P) or3% lard (group L). Concentration and content of total lipids and totalcholesterol, as well as the fatty-acid composition of the total brain lipidswere determined in the lipid extracts of the rats brains. Under unfavourableconditions, which in our case could be high dietary intake of the total fatdue to egg yolk addition, the amount of total fat in the brain tissue or themass of the organ itself can be changed. Applied dietary treatments couldalso influence the level of de novo synthesis of total cholesterol in the ratbrain. High dietary fat intake, as well as the fat quality regarding itsfatty acid composition, appear to be able to significantly influence thefatty acid profile of the total brain lipids in adult rats, whereas the leveland quality of the changes also depend on sex.

【 授权许可】

Unknown