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Effect of Meat Products (Seasoned Chicken Product and Patty) Added with Green Tea and Schizandra chinensis on Body Weight, Serum Lipid and Liver in Rats

녹차와 오미자 첨가 육제품(양념계육 및 패티)이 흰쥐의 체중, 혈청지질 및 간조직에 미치는 영향

  • 김수민 (대구한의대학교 한방바이오식품과학과) ;
  • 조영석 (롯데중앙연구소)
  • Published : 2005.08.01

Abstract

This study was carried out to investigate the effect of diet (1:1 ratio) added with meat product (seasoning chicken product, patty) containing natural extracts (green tea, Schizandra chinensis) on body weights, internal organs weights, the contents of total cholesterol, HDL-cholesterol, triglyceride and total lipid in plasma and liver. The experimental diets were prepared with basal diet added with $1\%$ natural extracts. These diets were supplied to SD (Sprague-Dawley) rats for 45 days. The body weight of SD rats supplied seasoning chicken and patty containing green tea and Schizandra chinensis tended to be lower than that of SD rats dieted seasoning chicken product and patty product. The contents of plasma cholesterol, HDL-cholesterol, triglyceride and total lipid were decreased in SD rats dieted seasoning chicken and patty with green tea and Schizandra chinensis. However, the contents of plasma cholesterol, HDL-cholesterol, triglyceride and total lipid tended to be increased in SD rats supplied seasoning chicken product and patty only. Hepatic lipid peroxidation measured by TBARS method was not different, compared to that of control. In conclusion, the diets with meat products containing $1\%$ natural extracts were effective in reducing plasma and hepatic cholesterol levels in rats.

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