Whether the cholesterol containing seafoods, such as shrimp and crab, will raise serum cholesterol was investigated in a rat feeding experiment. Shrimp and crab were steamed and the edible portions were dried under 60℃ hot air followed by pulverization. According to the proximate analysis data, these samples and casein were formulated into test diets as the sole source of the 25% dietary protein. Cholesterol was added to adjust for an equal cholesterol contents (3.51g/kg diet). Three groups of Wistar adult rats were ad libitum fed the 3 test diets for 17 days. The shrimp group ate and grew significantly more than the casein control. Both shrimp and crab groups showed significantly higher feed efficiency (P<0.005). The serum cholesterol values were 136.0±20.0 (casein control), 94.0±10.2 (shrimp group) and 76.0±10.9 (crab group) mg/dl (P 0.0001). Compared to the casein control group, the atherogenic index 〔(Total-HDL) cholesterol/HDL cholesterol〕, liver cholesterol, as well as ARLI The hypocholesterolemic effects might be related to the n-3 fatty acids (about 25% in their fatty acid composition) and the taurine content in the shrimp and crab. Alternatively, the cholesterol content in these seafoods might be over-estimated by the less specific enzymatic method. The results of the present study indicated that in spite of the apparently high cholesterol content, feeding shrimp or crab as the sole protein source significantly reduced serum cholesterol in rats.
Whether the cholesterol containing seafoods, such as shrimp and crab, will raise serum cholesterol was investigated in a rat feeding experiment. Shrimp and crab were steamed and the edible portions were dried under 60℃ hot air followed by pulverization. According to the proximate analysis data, these samples and casein were formulated into test diets as the sole source of the 25% dietary protein. Cholesterol was added to adjust for an equal cholesterol contents (3.51g/kg diet). Three groups of Wistar adult rats were ad libitum fed the 3 test diets for 17 days. The shrimp group ate and grew significantly more than the casein control. Both shrimp and crab groups showed significantly higher feed efficiency (P<0.005). The serum cholesterol values were 136.0±20.0 (casein control), 94.0±10.2 (shrimp group) and 76.0±10.9 (crab group) mg/dl (P 0.0001). Compared to the casein control group, the atherogenic index 〔(Total-HDL) cholesterol/HDL cholesterol〕, liver cholesterol, as well as ARLI The hypocholesterolemic effects might be related to the n-3 fatty acids (about 25% in their fatty acid composition) and the taurine content in the shrimp and crab. Alternatively, the cholesterol content in these seafoods might be over-estimated by the less specific enzymatic method. The results of the present study indicated that in spite of the apparently high cholesterol content, feeding shrimp or crab as the sole protein source significantly reduced serum cholesterol in rats.
為了持續優化網站功能與使用者體驗,本網站將Cookies分析技術用於網站營運、分析和個人化服務之目的。
若您繼續瀏覽本網站,即表示您同意本網站使用Cookies。