Effect on blood cholesterol level with increase in concentration of probiotics to Giriraja and Sakini chicken in Nepal
Keywords:probiotic, cholesterol, Giriraja, Sakini
The chicken population is increasing and the meat is acceptable by most ethnic groups, these species are remarkable for the meat production in the country. Probiotic microorganisms have played significant role in lowering cholesterol which have been documented over the past two decades via various clinical trials. This Cholesterol lowering properties of microorganism have been proposed to deconjugate bile via production of bile salt hydrolase (BSH) associated with their cholesterol lowering potentials in prevention of hypercholesterolemia. Deconjugated bile salts are more hydrophobic than their conjugated counterparts, thus are less reabsorbed through the intestines resulting in higher excretion into the feces. Of total 16 replicate, T1R1-T1R4 were without probiotics whereas T2R1-T2R4, T3R1-T3R4, T4R1-T4R4 were with probiotics 5%, 10% and 15% concentration Probiotics for Sakini male and female. Similary for Giriraja breed T5R1-T5R4, T6R1-T6R4, T7R1-T7R4 and T8R1-T8R4 were 0%, 5%, 10% and 15% concentration of with Probiotics. There was comparatively degradation of Cholesterol in blood with increase in probiotics concentration via Cell Net Analyzer.
Bang. J. Anim. Sci. 2017. 46 (4): 225-229
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