The experiment was applied on /128/ healthy male hamsters divided into four groups. Each group had laboratorial diet, freely, during the period of the experiment:Domestic Ghee Group were dosed domestic ghee 8g/kg of the body weight daily; Olive Oil Group were dosed olive oil 8g/kg of the body weight; Olive Oil+ Oleic Acid Group were dosed olive oil supplemented by 10% of oleic acid 8g/kg of the body weight daily andControl Group which had laboratorial diet that made maintenance ration. Four blood samples were collected during the experiment for 16 weeks. The results showed a significant increase (P=0.0002) of the HDL-C concentration in the domestic ghee group in comparison with the group treated with oleic acid in four weeks of treatment, but HDL-C/TC ratio was significantly increased (P=0.0000) approximately 28% for the group treated with oleic acid in comparison with the groups of domestic ghee and olive oil. There was a significant increase in concentration of HDL-C olive oil group in comparison with the group treated with oleic acid and domestic ghee group in /8/ weeks, but HDL-C/TC ratio was significantly increased (P=0.0000) in the group treated with oleic acid in comparison with the groups of domestic ghee and olive oil. This significant increase remained in /12/ and /16/ weeks of treatment. There was no significant increase (P>0.05) in HDL-C/TC ratio of olive oil group in comparison with domestic ghee group in /4/ weeks of treatment, but this increase became significant (P=0.0000) after that. There was no significant difference (P>0.05) in TC concentration between the control and oleic acid groups and also domestic ghee and olive oil groups (P>0.05) in /8/ weeks of treatment. At /16/ weeks of treatment, TC concentration of oleic acid group decreased significantly (P=0.0000) in comparison with control group, while there was no significant difference (P>0.05) between the domestic ghee and olive oil groups