Korean J Nutr.  2003 Jan;36(1):3-8.

Effect of Duck Extract on Lipids in Rats

Affiliations
  • 1Department of Food and Nutrition in Oriental Medicine, Semyung University, Jecheon, Korea.
  • 2Department of Food and Nutrition in Oriental Medicine, DanKook University, Seoul, Korea.

Abstract

The aim of the present study was to investigate the effect of duck extract on lipids. Rats in the experimental group were orally administered with duck extract for four weeks. The half of the supplementation was composed of duck meat and the other of the supplementation was composed of oriental herbs. Weight gain, diet intake, and food efficiency ratio were compared between control and experimental groups. Organ weight, lengths of small/large intestines, and the following plasma biochemical parameters were also measured: hemoglobin, hemoglobin, GOT, GPT, blood glucose concentration, lipids of plasma, liver, feces. Spleen index (weight/100 g body weight) of the rats in the experimental group was significantly higher than those in the control group due to increase in fat intake from the supplementation of duck meat. The large intestines of the rats in the experimental group was significantly larger due to the supplementation with dietary fiber derived from herbs in the extract. There were significant higher levels of plasma hematocrit, GOT, total cholesterol, and HDL-cholesterol in the rats of the experimental group. From the results, although duck meat is a source of animal food, the fat profile of duck extract, such as the ratio of polyunsaturated fatty acids to saturated fatty acids appears to be beneficial to human health. These findings suggest a possible anti-hyperlipidemic effect of duck extract.

Keyword

duck; extract; lipid; rat

MeSH Terms

Animals
Blood Glucose
Cholesterol
Diet
Dietary Fiber
Ducks*
Fatty Acids
Fatty Acids, Unsaturated
Feces
Hematocrit
Humans
Intestines
Liver
Meat
Organ Size
Plasma
Rats*
Spleen
Weight Gain
Blood Glucose
Cholesterol
Fatty Acids
Fatty Acids, Unsaturated
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