Serum Lipid Profile of Rats Fed Wheat-Margarine - Avocado Cake Blends

In this research, the serum lipid profile of rats fed wheat-margarine- avocado cake blends were investigated. Fresh avocado fruits were purchased from the market then sorted, washed, drained and peeled. The creamy mesocarp was homogenized using a mixing bowl and a wooden stick to obtain a smooth puree or paste. Cake blends of margarine and avocado were prepared in the proportions of 100: 0, 80: 20, 60: 40, 40: 60, 20: 80 and 0: 100. The feed intake, body weight pattern and serum lipid profile of albino rats were determined. The result showed high rate of wheat-margarine-avocado cakes consumption with 80: 20 % substitutions of margarine-avocado cake blends. The body weight of rats fed wheat-margarine-avocado cakes were significantly elevated at end line relative to baseline. The serum lipid profile of the rats fed with wheat/avocado cake blends showed significant increase in total cholesterol, triglycerides and low density lipoprotein cholesterol (LDL-C) levels accompanied with significant increase in serum high density lipoprotein cholesterol (HDL-C level. Group treated with 100 % wheat/avocado cake had the highest value in the assessment of it HDL-C (83.55�49.85) with the least concentration of LDL-C (16.88�2.59).