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http://dx.doi.org/10.12925/jkocs.2020.37.3.398

Effect of oral administration of egg yolk on oxidation and esterification of hepatic fatty acid in rats  

Kim, Chang-Hyun (School of Animal Life Convergence Science, Hankyong National University)
Um, Kyung-Hwan (College of Animal Life Sciences, Kangwon National University)
Shin, Jong-Suh (College of Animal Life Sciences, Kangwon National University)
Publication Information
Journal of the Korean Applied Science and Technology / v.37, no.3, 2020 , pp. 398-408 More about this Journal
Abstract
The purpose of the present study was to investigate the mechanism of metabolic partitioning between oxidization and esterification of liver fatty acids synthesized and secreted by the liver from egg yolk-fed laboratory rats. Animals were divided into four groups and orally administered egg yolk daily for 30 days: CON (control group, 1.0 g of saline solution), T1 (1.0 g of pork belly oil), T2 (1.0 g of egg yolk), and T3 (1.0 g of pork belly oil and 1.0 g of egg yolk, alternatively each week). The accumulation rate of [14C]-labelled lipid in liver was lowest in T2 among all treatments (P<0.05). Phospholipid secretion was higher in T2 than other treatments (P<0.05). The triglycerol secretion was highest in T1 and higher in the order of CON, T3, and T2 (P<0.05). Metabolic partitioning rate of phospholipid from total glycerolipid was highest in T2, followed by T3, CON and T1 (P<0.05). The 14CO2 production from total glycerolipid was the highest in T2 and showed a high oxidation rate compared to CON, T1, and T3 (P<0.05). Metabolic partitioning of glycerolipid from the liver decreased in triglycerol of T2 compared to CON, T1, and T3, whereas phospholipids of T2 increased (P<0.05).
Keywords
Egg yolk; Jugular cannula; Triglycerol; Phospholipid; Monitoring;
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Times Cited By KSCI : 2  (Citation Analysis)
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