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Journal of Nutrition Vol. 11 No. 5 May 1936, pp. 463-470
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The Effect of Feeding Egg Yolk on the Liver Lipids of Young Rats

Ruth Okey and Edith Yokela

Laboratory of Household Science, University of California, Berkeley

Rats fed diets containing egg yolk to furnish 1 per cent cholesterol tend to develop fatty livers in spite of the 2.3 per cent phospholipid content of this diet. The accumulation of fat and cholesterol ester tends, in females fed for 120 days, to be even greater than in animals fed egg yolk protein and cholesterol at the same level with hydrogenated vegetable oil1 to replace the egg yolk lipid and no lecithin. Males tend to store less liver fat and cholesterol on egg yolk than on cholesterol diets.

1 Crisco.

Manuscript received 4 November 1935.




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