Table 1.

Effects of Heated EWP on abdominal fat, serum, and hepatic lipid parameters in rats (Trial 1)

	Casein	Heated EWP	Change (%) vs. Casein
Growth Parameter (g/day)
Body weight gain	6.64 ± 0.13	6.74 ± 0.20	98.6 ± 1.4
Food intake	16.3 ± 0.0	16.0 ± 0.0	101 ± 3
Adipose Tissue Weight (g/100 B.W.)
mesenteric	1.03 ± 0.08	1.05 ± 0.11	102 ± 11
perirenal	1.63 ± 0.17	1.72 ± 0.19	106 ± 12
epididymal	1.44 ± 0.15	1.51 ± 0.15	105 ± 10
total	4.10 ± 0.10	4.39 ± 0.39	105 ± 10
Serum Parameter
Triglyceride (mg/100 mL)	64.1 ± 12.2	85.3 ± 13.7	133 ± 21
Phospholipid (mg/100 mL)	118 ± 7	159 ± 11*	135 ± 9
Free fatty acid (mEQ/L)	0.680 ± 0.073	0.774 ± 0.071	114 ± 10
Hepatic lipids (mg/g liver)
Triglyceride	28.1 ± 2.3	17.7 ± 1.4*	63.1 ± 5.0
Phospholipid	37.9 ± 1.2	34.5 ± 0.6	90.9 ± 1.6

Mean ± SE of 8 rats. * Significant difference at p < 0.05 by Stndent’s t-test

EWP egg white protein