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Morpho-Functional State of the Liver of the Rats Fed the Rations with Meat of the Pigs Grown with Antimicrobials
 
Svetlana N Belik1, Ivan F Gorlov*2,3, Marina I Slozhenkina2,3, Elena Yu Zlobina2 and Andrey S Pavlenko2
 
1Medical State University of Rostov-on-Don, Rostov-on-Don, Russia; 2Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Volgograd, Russia; 3Volgograd State Technical University, Volgograd, Russia; *Corresponding author: niimmp@mail.ru
 

Abstract   

The objective of the research is to study the effects of the diets containing meat and fat of the pigs fed with antibiotics on the morpho-functional activity of the liver by the biochemical and morphological indexes of the rats. Sixty albino rats were randomized into five groups that were feeding the same ration within 30 days; the difference was only in protein or fat component. Groups I and III received meat and fat of the pigs fed with antimicrobials, Groups II and IV received meat and fat of the pigs grown on conventional diet, the control Group V was fed with egg protein and vegetable oil. The biochemical investigations included the determination of total protein, albumin, aspartate aminotransferase (AST) and alanine aminotransferase (ALT), urea, creatinine, total lipids, cholesterol, bilirubin, and glucose in serum by the standard methods with standard reagent kits. The morphological study included a light-optical analysis of the histological section of the liver tissue. It has been found that the application of pork in the diets of rats leads to the increased functional activity of the liver mainly due to the activation of the protein metabolism (the increase of total protein and albumin in serum). The application of lard in the diet of rats causes intensification of the detoxicative function of the liver that results in the increased transaminase activity in the blood and the liver tissue, the change of the lipid metabolism, and the appearance of the fat modified hepatocytes.

Key words: Antimicrobial agents, Lard, Meat, Steatosis, The functional activity of the liver

 
   

ISSN 0253-8318 (Print)
ISSN 2074-7764 (Online)



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