Nutritional effect of yogurt fortified with selenium on some health and physiological indicators of White Mice

A. H. Al-Shaikh, Sh.; S. A. Doosh, K.

	Nutritional effect of yogurt fortified with selenium on some health and physiological indicators of White Mice
Al-Anbar Journal of Veterinary Sciences
Article 1, Volume 10, Issue 2, 2017, Pages 123-138 PDF (761.2 K)
Authors
Sh. A. H. Al-Shaikh; K. S. A. Doosh
Abstract
The study was conducted to develop non-traditional therapeutic dairy products with health benefits. The study included production of yogurt from milk fortified with Selenium and given to the experimental rats at 100 and 200 micrograms/ day. The nutritional effect on this dairy product was studied in some health and nutrition indicators to evaluate the performance of Selenium. The most important results were that Selenium has a clear role in reducing the daily and final increase in weight directly proportional to the amount of Selenium added compared with the Positive control group C+, and significantly reduced (P<0.05) total cholesterol levels TC and TG Bad fats LDL and VLDL and Significant increase (P<0.05) In good fat values HDL. The results also showed a significant decrease(P< 0.05) in blood glucose content, GOT, GPT and ALP compared with levels of positive control that fed on high fat diets. The Selenium also enhancement on the immune system efficiency by increasing concentration of glutathione peroxidase (GPx) enzyme GPx and the total number of white blood cells WBC within the normal range. It also contributed to maintain the concentration of hemoglobin Hb and packed cell volume PCV at normal levels
Keywords
functional yogurt; Selenium; glutathion peroxydase

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