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 andAndrey 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