Efek Kolesterolemik Berbagai Telur

Abstract

This research was carried out for 8 weeks using several kind of fried and boiled eggs i.e. local chicken egg, chicken (layer) egg, duck egg and quail egg. Experimental rats (Wistar Cpb. WU) were used to evaluate the cholesteremic effect of the egg. The rats were fed either non-fat-milk as a control (C), fried eggs (F/G) or boiled eggs (B/R). The blood serums were analysed to investigate the total, HDL, LDL and VLDL cholesterol of the blood. CHOD-PAP method (E. Merck, Germany) were used to analyze the blood samples. There were increasing in total, LDL and VLDL of the rat blood (P < 0.01), and the boiled duck egg group had the highest total cholesterol (P <0.01). The highest total cholesterol in the blood was found on the rats fed by boiled duck eggs (236.00 mg/dl), and the lowest were that fed by boild local chicken eggs (227.03 mg/dl), boiled chicken eggs (218.80 mg/dl), fried duck eggs (218.46mg/dl), boiled quail eggs (203.76 mg/dl), fried chicken eggs (164.95 mg/dl), fried quail eggs (151,48 mg/dl), and fried chicken eggs (149.90 mg/dl), respectively. Generally, the total cholesterol content of the blood rats fed by boiled eggs was exceed the maximal standard f>200 mg/dl) and was higher than the cholesterol total in the blood rats fed fried eggs (< 200 mg/dl). Ratio of total cholesterol/HDL in the blood rats given fried or boiled eggs, showed under maximal standard (2.16-3.25; maximal ratio total cholesterol/HDL is 4). There was increasing LDL contents in the blood rats fed by fried or boiled eggs. This increasing was still under maximal standard (<250 mg/dl). The increasing of VLDL (22.95-36.8lmg/dl) and the decreasing of HDL (46.00-108.47mg/dl) were still in the normal content. The conclusion, there was no significant effect on cholesterol if rats consumed several eggs (fried or boiled) everyday for 8 weeks. But if the rats consumed boiled eggs for 8 weeks, continously, total cholesterol content would exceed maximal standard.