The Effects of Supplemented Biscuit with Different Levels of Olive Pomace on Feeding Diabetic Rats

Elkotb, Mohamed Farahat; Elsanat, Samir Youssef; Saleh, Saadalah Mohammed

doi:10.21608/jsas.2017.1521.1016

The Effects of Supplemented Biscuit with Different Levels of Olive Pomace on Feeding Diabetic Rats

Document Type : Original Research Paper

Authors

¹ Department of Food Technology, Faculty of Agriculture, Kafrelsheikh University, Egypt

² Department of Food Technology, Faculty of Agriculture, Kafrelsheikh University, Egypt.

10.21608/jsas.2017.1521.1016

Abstract

This work was conducted to study the effects of different levels of olive pomace (OP) on body weight gain, feed intake and feed conversion efficiency of rats. Experimental rats nutrition supplemented to diabetic rats (7 rats in each group) for 42 day. After the 42nd day, chemical analysis of marker enzyme (MDA, TAC and SOD), liver function (ALT, AST and T-protein), kidney functions (Creatinine and Blood urea), lipid profile (triglycerides, total cholesterol, HDL, LDL and vLDL), and haematological analysis was recorded. The highest effects of supplementation of olive pomace in rats nutrition on body weight of rats, were 200, 200, 205 and 225 g, of treatments (2.5, 5, 7.5 and 10% of OP), respectively as compared with normal control (0 % OP), which was 190 g. Also, the most effective treatments were 10% of OP of blood biochemical and haematological parameters, comparing with normal nutrition. Therefore, it is recommended to add olive pomace at 5%, 7.5% and 10% in rats nutrition to improve performance and health.

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