Biological Evaluation of Normal and Low Cholesterol Eggs

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 profileparametersasindicated from blood analysis of treated rats were examined throughout the scope of the study. The adverse effects of the dietary eggs on the internal organs and body weight gain were also considered. Moreover, fatty acid composition and total cholesterol in the tested Eggs were determined.
The results indicated that addition of normal eggs at the two levels under study (2 and 5%) caused significantincrease in total lipid after 10 days while significantelevationwasobservedintriglycerideslevelafter30daysfromfeeding on normal eggs (2%), while significantdecreasewasoccurredafter30daysfromfeedingonlowcholesteroleggs (5%). In addition, there was significantincreaseintotalcholesterolafter10daysfromfeedingonnormaleggs(5%) and the same trend in LDL-cholesterol was found throughout the experimental period. Meanwhile, there was significantincreaseinHDL-cholesterolattheendoftheexperimentat2%oflowcholesteroldiet. Nosignificantdifference 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 significantdecreaseintheactivityofalanineaminotransferases(ALT)atthetwolevels(2and5%)ofthe 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 significantincreaseinliverand 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 significantdecreaseinfattyacidcompositionandtotalcholesterol in low cholesterol eggs as compared to normal egg.