Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Tecnology

This study aimed to discuss the effect of six different sources of fats (100% corn, 100% butter, and100% margarine and three blends from margarine and butter with different percentages) on plasma lipid profile, lipid risk ratios and rats body weight when add in rat diet through a six weeks experimental period, Also the effect of them on internal organs (Liver, Kidney and Heart). The free fatty acid (FFA) %, peroxide value (PV) and the fatty acid composition of the six types of fats were determined, 36 male Wistar strain rats were categorized to six groups, 6 rats of each. The food intake and body weight of rats were recorded once a week. At the end of the experiment, total food intake, body weight gain and food efficiency ratio were calculated. Total cholesterol (TC), high density lipoprotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C) and triglyceride (TG) were determined in plasma, it found that diet with the 100% margarine showed the highest FFA %, and PV. Rat group fed on the 100% margarine diet showed the highest levels of TC, TG, LDL-C, and the risk ratio (1, 2). The least level of HDL-C values was also noticed in 100% margarine fed group, Also the changes in Liver, Kidney and heart were most worsen in 100% margarine fed group. Our article concluded that as the margarine percentage in diet increase this was accompanied by elevation in plasma lipid profile and body weight that is well known to have series of deleterious effects on body heath

Issued also as CD