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Effect of fermented skim milk fortified with probiotic bacteria on some physiological parameters in growing male rats | ||
| Kirkuk University Journal for Agricultural Sciences (KUJAS) | ||
| Article 1, Volume 8, Issue 2, 2017, Pages 1-10 PDF (453.39 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.58928/ku17.08201 | ||
| Authors | ||
| Ayed M. A.; Tarik H. Hamada | ||
| College of Agric.& Forestry / Mosul University | ||
| Abstract | ||
| The aim of this study was to determine the effect of fermented and non fermented skim milk on blood lipid profile and blood sugar in Sprague-Dawley rats as a model. Rats fed on 1% cholesterol diet, two probiotics were used (L. acidophilus and B. bifidum). Results showed a significant increase in diet conversion efficiency for groups fed on fermented milk with B. bifidum and those fed on B. bifidum and L. acidophilus compared with control group. A slight decrease in total cholesterol (TC) was noticed in most groups, the best treatment was fermented L. acidophilus mixed with B. bifidum. In addition a significant decrease) P<0.05) was found in triglycerides (TG) in the same group. A significant increase in high density lipoprotein (HDL) in L. acidophilus with fermentation and B. bifidum with fermentation. Liver glycogen showed a significant increase in rats fed on fermented B. bifidum and L. acidophilus. Muscle glycogen showed a significant increase in all groups except for L. acidophilus with out fermentation. It is concluded that the mentioned diets play a positive role to improve lipid profile of rats and increase muscle glycogen. Non significant changes were found in blood glucose in all groups. | ||
| Keywords | ||
| Probiotics; Lipid profile; blood glucose; Dairy products | ||
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