Effect of Addition yogurt fortified with different levels of whey proteins for food laboratory rats on biomarkers

	Effect of Addition yogurt fortified with different levels of whey proteins for food laboratory rats on biomarkers
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 13, Issue 0, 2013, Pages 150-161
Abstract
This study was carried out in laboratory of dairy factory in department of food science, college of Agriculture, University of Tikrit .The study included Yogurt production of buffalo Milk Compatible result of adding concentrates whey protein concentrates (WPC) and whey protein isolates (WPI) by 4-6% wt/vo to treated and untreated buffalo milk with a ratio 1.5% of β-cyclodextrin. This study were include the following : T1 control (yogurt made from fresh buffalo milk) . T2 (Yogurt made from treated buffalo milk with a ratio 1.5% of β-CD) . T3 (yogurt made from fresh buffalo milk and enriched by whey protein concentrates as 4%) . T4 (yogurt made from treated buffalo milk with a ratio 1.5% of β-CD and was enriched by whey protein concentrates as 6%) . T5 (yogurt made from treated buffalo milk with a ratio 1.5% of β-CD and was enriched by whey protein concentrates as 4%) . T6 (yogurt made from treated buffalo milk with a ratio 1.5% of β-CD and was enriched by whey protein concentrates as 6%) . T7 (yogurt made from treated buffalo milk with a ratio 1.5% of β-CD and was enriched by whey protein isolates as 4%) . T8 (yogurt made from treated buffalo milk with a ratio 1.5% of β-CD and was enriched by whey protein concentrates as 6%) Thus, was carried out the effect of adding the treatments of yogurt in weight increase , the average of fresh weight for the internal organ and blood biochemical indicators to the standard meal to feed up the lab-animal groups is white color male rat type (Albino Sprague-Bawley Weanling) aged 45 days and the primary weight between (118.7-130.5 gm) and totally number 50 for a period 4 weeks from feeding The results showed decreased a significant deference in the average of weight increase except the group no. (2) and non-significantly deference in the average of fresh weight for the internal organ to all the groups compared with the control group, Concerning . The results showed a decreased a significant deference in blood biochemical indicators , the average of total cholesterol low density lipoprotein , very low density lipoprotein , triglycerides , albumin and white blood cell to all the groups compared with the control group . Moreover , the results showed increase a significant difference in the average of high density lipoprotein , total protein , globulins and glucose to all groups compared with the control group.
Keywords
Yogurt; protein; Rats

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