THE EFFECT OF INTAKE DUCK EGG YOLK ON BODY WEIGHT, LIPIDS PROFILE AND ATHEROSCLEROSIS DISEASES IN MALE WISTAR RATS

Duck egg yolks contained fat and higher cholesterol than chicken eggs. A high-fat diet has caused obesity to impact for the development of diseases such as type II diabetes, stroke, atherosclerosis, hypertension, cardiovascular disease and certain forms of cancer. The purpose of using laboratory animals determined the effects of duck egg yolk to body weight, lipids profile, and atherosclerosis diseases. The study design is randomized post-test only control group design with Wistar rats. Twenty-seven rats were divided into three groups (nine rats per group): control, group I and II. The control group was given standard diet, and other groups received their respective agents (pellet duck egg yolk and raw duck egg yolk). After rats were treated for 30 days, blood samples were taken for examination of blood plasma lipids profile. These results have indicated that an increase in body weight of rats in both treatment as well as increase total cholesterol, LDL cholesterol, triglycerides, ratio of total cholesterol to HDL cholesterol, atherogenic index (AI), VLDL, and decreased in blood plasma HDL cholesterol were significantly (p<0.05) in both treatment well with duck egg yolk pellets or raw duck egg yolk. Based on these study results can be concluded that the duck egg yolk intake caused an increase in body weight of rats and total cholesterol, LDL cholesterol, the ratio of total cholesterol to HDL cholesterol, AI, VLDL, and decreased HDL cholesterol and thus potentially lead to obesity, atherosclerosis, and coronary heart disease.