Samia Tageldin
Faculty of Animal Production,
Kamal F. Elkhalifa
Faculty of Forestry, University of Khartoum, Sudan
Khadija Abbas
Faculty of Animal Production,
ABSTRACT
The present study was carried to detect the influence of Gum Arabic on rabbit`s body weight, blood cholesterol, glucose and total protein levels. In the present study 5% of Gum Arabic was added to the food rations of both White New Zealand and Baladi rabbits for an experimental period of one month. Body weights were taken on weekly basis while blood variables were measured at the end of the experimental period. The results of the present study suggest that Gum Arabic is associated with increasing body weight of New Zealand rabbits even at low percentage such as 5%, compared to 20% used in previous study. Results also indicate that 5% Gum Arabic shared role in increasing cholesterol level and appeared to have some positive effect on increasing glucose level in the blood stream of the animals studied.
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How to cite this article
Samia Tageldin, Kamal F. Elkhalifa and Khadija Abbas, 2006. The Effects of Gum Arabic on Body Weight and Some Blood Elements in New Zealand Cross California and Baladi Rabbits. Pakistan Journal of Biological Sciences, 9: 96-98.
DOI: 10.3923/pjbs.2006.96.98
URL: https://scialert.net/abstract/?doi=pjbs.2006.96.98
DOI: 10.3923/pjbs.2006.96.98
URL: https://scialert.net/abstract/?doi=pjbs.2006.96.98
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Direct Link - Kelly, J. and A. Tsai, 1978. Effects of pectin, Gum Arabic and agar on cholesterol absorption, synthesis and turnover in rats. J. Nutr., 108: 630-639.
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