EFFECT OF FEEDING ON BEEF PATTIES FORTIFITED WITH MUSHROOM ON SERUM LIPIDS PROFILE AND LIVER ENZYMES OF HYPERCHOLESTEROLEMIC RATS
El-Refai, A., El-Zeiny, A., Abd Rabo, E. (2011). EFFECT OF FEEDING ON BEEF PATTIES FORTIFITED WITH MUSHROOM ON SERUM LIPIDS PROFILE AND LIVER ENZYMES OF HYPERCHOLESTEROLEMIC RATS. EKB Journal Management System, 2(8), 411-428. doi: 10.21608/jfds.2011.81969
A. A. El-Refai; A. R. M. El-Zeiny; Eman A. El. A. Abd Rabo. "EFFECT OF FEEDING ON BEEF PATTIES FORTIFITED WITH MUSHROOM ON SERUM LIPIDS PROFILE AND LIVER ENZYMES OF HYPERCHOLESTEROLEMIC RATS". EKB Journal Management System, 2, 8, 2011, 411-428. doi: 10.21608/jfds.2011.81969
El-Refai, A., El-Zeiny, A., Abd Rabo, E. (2011). 'EFFECT OF FEEDING ON BEEF PATTIES FORTIFITED WITH MUSHROOM ON SERUM LIPIDS PROFILE AND LIVER ENZYMES OF HYPERCHOLESTEROLEMIC RATS', EKB Journal Management System, 2(8), pp. 411-428. doi: 10.21608/jfds.2011.81969
El-Refai, A., El-Zeiny, A., Abd Rabo, E. EFFECT OF FEEDING ON BEEF PATTIES FORTIFITED WITH MUSHROOM ON SERUM LIPIDS PROFILE AND LIVER ENZYMES OF HYPERCHOLESTEROLEMIC RATS. EKB Journal Management System, 2011; 2(8): 411-428. doi: 10.21608/jfds.2011.81969

EFFECT OF FEEDING ON BEEF PATTIES FORTIFITED WITH MUSHROOM ON SERUM LIPIDS PROFILE AND LIVER ENZYMES OF HYPERCHOLESTEROLEMIC RATS

Journal of Food and Dairy Sciences
Article 3, Volume 2, Issue 8, August 2011, Page 411-428  XML PDF (648.83 K)
Document Type: Original Article
DOI: 10.21608/jfds.2011.81969
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Authors
A. A. El-Refai1; A. R. M. El-Zeiny2; Eman A. El. A. Abd Rabo2
1Food Industries Dept., Fac. Agric., Mansoura Univ., Egypt.
2Home Economics Dept., Fac of Specific Education, Mansoura Univ.
Abstract
The investigation was carried out to study the effects of feeding hypercholesterolemic rats on 35% beef patties fortified with 0, 4, 8 and 12% oyster dried mushroom on blood serum lipids profile and liver enzymes comparing with feeding on diets containing 8% dried mushroom and 8% defatted soy flour. The results showed that all diets had hypercholesterolemic lowering effect after 30 days comparing to 15 days. Moreover, group fed on 35 % beef patty fortified with 12% dried mushroom had the highest reduction of total cholesterol, triglycerides, LDL, VLDL, total lipids and phospholipids but, it had the highest increasing in HDL comparing to other groups. So, this group had the lowest atherogenic index as CH/HDL-c and LDL/HDL-c comparing to other groups. With respect to liver enzymes GOT and GPT, group fed on 35 % beef patties fortified with 12% dried mushroom had the highest lowering effect comparing to other groups. These results indicated that mushroom had the highest lowering hypercholesterolemic effect. Moreover, the group which fed on 8% defatted soy flour had the same hypercholesterolemic lowering effect of the group which fed on 8% dried mushroom on blood serum lipids profile and liver enzymes. The hypercholesterolemic lowering effect was increased by increasing fortification with dried mushroom in beef patties preparation and also, was increased by increasing feeding time.
Keywords
beef patties; dried mushroom; defatted soy flour; blood serum lipids; hypercholesterolemic; atherogenic index; liver enzymes
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