Effects of Egg Oil, Cholesterol, Cholic Acid and Choline upon Plasma and Liver Lipids

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Abstract
Young adult female rats of the Wistar strain were fed diets containing 27% egg oil or a mixture of butter fat and olive oil with the same iodine number as the egg oil but with different fatty acid content. The other variables were 0.1 or 0.3% choline chloride, 1.0% cholic acid, and 1.29% cholesterol — the level of cholesterol present in the egg oil. The experiments were of 5 to 10 weeks' duration. Rats fed the rations containing the mixture of fats with cholesterol and either level of choline had plasma and liver cholesterol and liver lipid levels that were significantly augmented over those receiving the egg oil. Cholic acid affected an increase in the cholesterol and lipid values of the rats receiving both the fat mixture with cholesterol and the egg oil. The liver lipids and cholesterol decreased when the higher level of choline was fed in conjunction with the mixture of fats with cholesterol and cholic acid. The liver lipids and cholesterol were threefold and twelve-fold, respectively, greater for the rats receiving egg oil than for those fed the fat mixture without cholesterol or cholic acid. Groups given the fat mixture with cholesterol and cholic acid had far higher values than did any of the other groups.