OLIVEIRA, S. C. A.; http://lattes.cnpq.br/1430163621037948; OLIVEIRA, Shirlayne Carla Alves de.
Resumen:
The field of experimental research has been growing over time and gaining more
visibility. Experimental nutrition brings several treatments from the induction of
pathologies in animals, among them, dyslipidemia that is characterized by altered levels
of lipids in blood. It can lead to pathological conditions in individuals, such as heart
damage, liver and brain. In some protocols for the induction of dyslipidemia, with a
short period of time, pure cholesterol is used for the preparation of emulsion, which can
contribute to raise the cost of the research. Based on it, the objective of the present work
was to test the egg yolk as a source of cholesterol for the induction of dyslipidemia.
Twenty-nine Wistar rats were separated into two groups: control group (CG) (n = 10)
and experimental group (GE) (n = 9). The GE group received by means of gavage an
emulsion containing glycerol, bile acid, egg yolk powder, propylthiouracil, lard and
distilled water in the amount of 1 ml of emulsion per 100 g of animal weight. To verify
the effect of the emulsion, physical aspects such as weight, thoracic and abdominal
circumference, liver weight, mesenteric and retroperitoneal fat were analyzed;
biochemical parameters such as glucose, total cholesterol, triglycerides, HDL, TGO and
TGP of the animals. According to the results, increased liver weight was observed, as
well as elevated glucose, total cholesterol and triglyceride levels in SG group when
compared to CG group. In this way, we can infer that the hypothesis raised in this work
is valid. It can be used in experimental protocols with dyslipidemic rats.
