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Table 2 Effect of different dietary extra-virgin olive oil on serum and egg-yolk cholesterol levels and egg-yolk fatty acid profile

From: Dietary high-polyphenols extra-virgin olive oil is effective in reducing cholesterol content in eggs

Item Diet1
Control Low-P High-P SEM P-value
Serum
 Cholesterol, mg/dl 124.5 100.2 97.6 6.86 0.004
Yolk
 Cholesterol, mg/g yolk 13.01 12.13 11.62 0.332 0.007
 Cholesterol, mg total yolk 200.2 192.1 186.7 0.703 0.029
Yolk fatty acid, % on total FA
 C14:0 Myristic 2.02 1.74 0.63 0.011 0.032
 C14:1 n-5 Myristoleic 1.11 1.55 0.47 0.013 0.010
 C16:0 Palmitic 39.32 32.97 34.49 0.071 0.005
 C16:1 n-7 Palmitoleic 2.01 3.02 2.11 0.052 0.052
 C18:0 Stearic 15.06 16.77 16.51 0.045 0.059
 C18:1 Oleic 27.22 29.66 29.32 0.062 0.011
 C18:2 Linoleic 12.70 12.22 15.39 0.036 0.017
 C18:3 Linolenic 0.56 1.07 1.08 0.010 0.010
 Σ SFA 56.40 52.48 51.63 0.141 0.025
 Σ MUFA 30.34 34.23 31.90 0.202 0.051
 Σ PUFA 13.26 13.29 16.47 0.152 0.012
 Saturated/Unsaturated 1.29 1.10 1.08 0.015 0.030
Atherogenic index 2 1.09 0.86 0.77 0.009 0.009
  1. 1Diets consisted of: Control commercial diet containing sunflower oil; Low-P, low-polyphenols extra-virgin olive oil from Cima di Bitonto cultivar; High-P, high-polyphenols extra-virgin olive oil from Coratina cultivar; 2Calculated according to the equation proposed by Ulbricht and Southgate [30].