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Hypercholesterolemic Effect in the Female Rat of Egg Yolk Versus Crystalline Cholesterol Dissolved in Lard

Department of Biochemistry and Biophysics, Texas A&M University, College Station, Texas 77843

The hypercholesterolemic effects of egg yolk and crystalline cholesterol dissolved in lard were studied in two trials with female rats. The experimental diets contained essentially the same concentrations of cholesterol, fat and protein. Their fatty acid compositions were also almost identical. Serum and liver cholesterol levels were significantly higher in the animals fed cholesterol dissolved in lard, apparently due to the significantly higher retention of neutral steroids. On the other hand, the amounts and composition of fecal bile acids of the rats fed the two sources of cholesterol did not differ significantly. Cholesterol in the diet increased fecal bile acids threefold.

KEY WORDS: • female rat • egg yolk cholesterol • serum and liver cholesterol • neutral steroids balance • fecal bile acids

¹ Present address: Department of Poultry Science, The Volcani Center, Agricultural Research Organization. Bet Dagan P.O.B. 6, Israel.

Manuscript received 3 October 1972.