Effect of yeast culture on serum lipid and meat lipid values of rabbits

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dc.contributor.buuauthorGalip, Nurten
dc.contributor.buuauthorSeyidoolu, Nilay
dc.contributor.departmentUludağ Üniversitesi/Veteriner Fakültesi/Fizyoloji Anabilim Dalı.tr_TR
dc.contributor.scopusid6603186991tr_TR
dc.contributor.scopusid55653730800tr_TR
dc.date.accessioned2022-01-21T11:58:37Z
dc.date.available2022-01-21T11:58:37Z
dc.date.issued2012
dc.description.abstractAll 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.en_US
dc.identifier.citationGalip, 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.en_US
dc.identifier.endpage4120tr_TR
dc.identifier.issn1680-5593
dc.identifier.issn1993-601X
dc.identifier.issue22tr_TR
dc.identifier.scopus2-s2.0-84876332389tr_TR
dc.identifier.startpage4115tr_TR
dc.identifier.urihttps://doi.org/10.3923/javaa.2012.4115.4120
dc.identifier.urihttp://hdl.handle.net/11452/24222
dc.identifier.volume11tr_TR
dc.identifier.wos000317460800006tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherMedwell Onlineen_US
dc.relation.bap2008/65tr_TR
dc.relation.journalJournal of Animal and Veterinary Advancesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectVeterinary sciencesen_US
dc.subjectRabbitsen_US
dc.subjectYeast cultureen_US
dc.subjectSerum lipiden_US
dc.subjectMeat lipiden_US
dc.subjectCholesterolen_US
dc.subjectBlood parametersen_US
dc.subjectSaccharomyces-cerevisiaeen_US
dc.subjectDietary supplementationen_US
dc.subjectCarcass characteristicsen_US
dc.subjectGrowth-performanceen_US
dc.subjectTraitsen_US
dc.subject.scopusBroiler Chickens; Ross (Chicken Breed); Synbioticsen_US
dc.subject.wosVeterinary sciencesen_US
dc.titleEffect of yeast culture on serum lipid and meat lipid values of rabbitsen_US
dc.typeArticle
dc.wos.quartileQ4en_US

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