Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Effect of Duck Extract on Lipids in Rats

오리를 이용한 한방식품 추출액이 흰쥐의 지질함량에 미치는 영향

  • 김정선 (세명대학교 한방식품영양학과) ;
  • 김우경 (단국대학교 자연과학대학 식품영양전공)
  • Published : 2003.01.01
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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. (Korean J Nutrition 36(1): 3∼8, 2003)

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