Effect of yeast culture on serum lipid and meat lipid values of rabbits
Date
2012
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Medwell Online
Abstract
All over the world, LDL cholesterol and heart diseases are increasing day by day. Natural dietary supplements can assist in lowering cholesterol and protect against heart diseases. Therefore, the aim of this study was conducted to evaluate the effect of Saccharomyces cerevisiae live yeast culture supplement on serum lipid, meat lipid, haematological indices and serum clinical enzyme activities of rabbits. Twenty seven, 6-7 weeks age old New Zealand white rabbits were studied in 3 groups, of which each supplemented with 0, 2 and 4 g kg(-1) yeast. Feed and water were offered ad libitum to the rabbits throughout the trial. Blood samples were obtained by ear venipuncture on the 85th day. Serum total lipid and serum LDL decreased (p<0.05) by YS. Saccharomyces cerevisiae at a level of 2-4 g kg(-1) significantly reduced LDL cholesterol by 25-48% and total lipid by 5-17%, respectively. Also, the meat lipid value decreased slightly by 4-6% after yeast consumption 2-4 g kg(-1), respectively. Researchers suggest that dietary YS may reduce serum LDL and lipid value. Thus, yeast culture may have positive effect of reducing the coronary artery disease depend on cholesterol. Saccharomyces cerevisiae can become viable alternatives to cholesterol drugs.
Description
Keywords
Veterinary sciences, Rabbits, Yeast culture, Serum lipid, Meat lipid, Cholesterol, Blood parameters, Saccharomyces-cerevisiae, Dietary supplementation, Carcass characteristics, Growth-performance, Traits
Citation
Galip, N. ve Seyidoolu, N. (2012). "Effect of yeast culture on serum lipid and meat lipid values of rabbits". Journal of Animal and Veterinary Advances, 11(22), 4115-4120.