Biosafety Assessment for Using New Resources of Fermented Food Ingredients as A Source of Energy and Protein | ||||
| Egyptian Journal of Veterinary Sciences | ||||
| Articles in Press, Corrected Proof, Available Online from 08 January 2025 PDF (1.34 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejvs.2024.327788.2433 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Abdel Rahman Mahmoud Abdel Gawad1; Diea G. Abo El-Hassan2; Ali Nasser3; Salwa Aly4; Heba Shehta5; Ghadir El-Chaghaby  6; Mohammed H Bakr7
| ||||
| 1Cairo university Algamaa st., Giza square, Giza, Egypt | ||||
| 2Department of Medicine and Infectious Diseases, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt | ||||
| 3Department of Food and Feed, U.A.E | ||||
| 4Department of Food Hygiene, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt | ||||
| 5Regional center for food and feed, Agricultural research center, Giza, Egypt | ||||
| 6Agricultural Research Center | ||||
| 7Department of Animal Production, Faculty of Agriculture, Cairo University, Giza, Egypt | ||||
| Abstract | ||||
| The present work assessed the body gain and biosafety of natural cheap fermented food ingredients (FFI) from a complete plant mixture of maize, sorghum, and millet in rats' diets as new energy and protein sources. Fermented food ingredients were used at levels of 25 and 50% of the basal dry mass requirements of Wistar rats. The rats were distributed into six groups, three male groups (G1, G3, and G4) and three female groups (G2, G5, and G6). G1 and G2 are the control male and female groups; G3 and G5 are male and female with 25% FFI; and G4 and G6 are male and female with 50% FFI. The results showed that G3, G4, G5, and G6 had improved weight gain in both male and female rats compared to the control groups. The rat groups (G3 and G5), fed on a diet supplemented with 25 % (FFI) showed significant weight gain improvement (P ≤0.05). After four four-week feeding trials, the rats were slaughtered, and blood serum samples and tissues from key organs were employed for the biochemical and histological investigations. Serum enzymes like (alanine transaminase (ALT) and aspartate transaminase (AST), alkaline phosphatase (ALP), and amylase), waste metabolites such as (urea, creatinine, and uric acid), as well as high-density lipoprotein (HDL) and glucose levels, did not significantly differ among the groups. There was no significant rise in the albumin/globulin (A/G) ratio across all experimental groups. Slight pathological changes were observed in the kidney, liver, pancreas, and testis of rat groups fed on 50% fermented feeds. Consequently, we can suggest that fermented ingredients promote growth, and body weight gain, and cause rare pathological alterations in internal body organs. | ||||
| Keywords | ||||
| Fermented Food Ingredients (FFI); Histopathological alteration; Serum biochemical analysis; Biosafety; Nutritional performance | ||||
|
Statistics Article View: 120 PDF Download: 47 |
||||
