Effect of dietary cholesterol and olive oil on serum lipids and yolk cholesterol of laying hens

ABSTRACT

Effect of dietary cholesterol and olive oil on serum lipids and egg yolk cholesterol were investigated. Thirty Hisex brown hens at 25 weeks of age were used in two trials by feeding two basal diets containing 1% cholesterol with or without 10% olive oil. The feeding of cholesterol alone resulted in a significant decrease in serum phospholipids, while cholesterol-olive diet increased its level. In contrast. feeding of cholesterol alone caused an increase in the serum levels of triacylglycerol, total lipids and cholesterol. The previous results were adversed by adding olive oil to cholesterol in the diet. Although, adding of olive oil to diet containing cholesterol leads to a decease in the serum cholesterol level, yet it fails to make the same effect in the egg yolk cholesterol content