Induction by high-fat diet (HFD) is frequently performed for research on hypercholesterolemia in experimental animals. In general, HFD is obtained by combining various components, but only few studies have investigated the potential of each component to induce hypercholesterolemia in experimental animals. This study aimed to identify the potential of a number of HFD components found on a day-to-day basis in society for induction of hypercholesterolemia in animal models. The research involved a posttest only group design conducted on 30 Rattus norvegicus rats for 28 days. In addition to receiving standard ad-libitum feed, the rats were given appropriate treatment according to the group, each at a dose of 1ml/100gBW for P1 = distilled water, P2 = chicken egg yolk, P3 = quail egg yolk, P4 = duck egg yolk, P5 = liquid butter, and P6 = liquid margarine. The lipid profile (total cholesterol, LDL, HDL, triglycerides) was examined at the end of the study. The obtained blood serum was examined using a spectrophotometry to yield the lipid profile data. The atherogenic index (AI) was measured by dividing LDL by HDL. The data were analyzed using a one-way ANOVA. This study showed that induction by duck egg yolk for 28 days resulted in the highest levels of total cholesterol, LDL, HDL, and AI (P4; total cholesterol = 85.00 ± 22.86, LDL = 23.20 ± 9.05, HDL = 37.16 ± 12.21, AI = 0.63 ± 0.12). The induction by liquid margarine was able to result in the highest increase in the triglyceride level compared to the healthy group and other induction of hypercholesterolemia, but there was no difference in the levels of total cholesterol (p = 0.362), LDL (p = 0.112), HDL (p = 0.631), triglycerides (p = 0.427), and AI (0.094). This study shows that duck egg yolk has the potential to be used in induction of hypercholesterolemia in experimental animals..

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