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마늘 첨가급식이 흰쥐의 성장 및 체성분 함량에 미치는 영향
金聖美,崔允玉 啓明大學校 生活科學硏究所 1982 科學論集 Vol.8 No.-
This study was devised to observe the nutritional effects by feeding of the stock diet supplemented with garlic in Albino Rats. The male albino rats (28 heads), weighing between 70 to 80g, were used for experimental animals. They were divided into four diet groups which were the control diet group, the raw garlic 5% diet group, the steamed garlic 5% diet group, and the ethylalcohol extract 2.5% (equivalent garlic 5%) diet group. All animals of each group were maintained with the corresponding diet for 33 days, and then they were sacrificed. The diet consumption, the body weight, and the efficiency ratio of food and protein were determined during the feeding period. After sacrificing the animals, the weights of final organs were determined, and total lipid, total cholesterol, phospholipid (Inorganic phosphorus), and total nitrogen contents in liver and serum were analyzed. The results obtained are summarized as follows; 1. The gained body weights of the dietary groups supplemented with garlic were decreased in comparison to those of the control group. 2. Food and protein effciency ratios in the raw garlic group were a little higher than those in the control group, but not significant. 2. The final weight of the liver in the EtOH Ex. garlic group was significantly heavier than that in the control group (p<0.05). The final weights of the kidney, the spleen, and the heart were not significantly different between the control group and the garlic group. 4. The total lipid contents of the liver and serum were lower in the garlic group than those in the control group. The total lipid contents of the serum in the garlic group Were significantly higher than those in the control group (p<0.01). 5. The total cholesterol contents of the liver in the raw garlic group and the steamed garlic group were significantly lower than those in the control group (p<0.01). The total cholesterol contents of the serum in the raw garlic group were significantly lower than those in the control group (P<0.05). 6. The phospholipid contents of the liver and serum in the garlic supplemented diet group were increased. Especially, the phosphorus contents of the serum in garlic groups were significantly more than in the control group (p<0.01). 7. The total nitrogen contents of the liver in the raw garlic group were significantly more than those in the control group (p<0.05).