THE EFFECT OF YOGHURT FORTIFIED WITH NANO-ZINC ON SOME NUTRITIONAL INDICATORS FOR EXPERIMENTAL MICE

Abstract

            The research aimed to develop therapeutic products by producing yogurt fortified with nano-zinc and studying the effect of feeding this product on some vital indicators of laboratory mice.  One of the most important results reached is that nano-zinc has a clear role in reducing daily and final weight gain in a way that is directly proportional to the amount of nano-zinc added compared to the C+ positive control group, it also significantly reduced (P>0.05) the levels of total cholesterol (TC), triglycerides (TG), and bad fats low density lipoprotein (LDL) and very low density lipoprotein (VLDL), and a significant increase (P≤0.05) in the values ​​of good fats high density lipoprotein (HDL). The results also showed a significant decrease (P>0.05) in the blood sugar content. Glucose and the effectiveness of the liver enzymes glutamic oxaloacetic ransaminase (GOT), glutamic pyruvi transaminase (GPT) and alkaline phosphotase (AIP) compared to their levels in the C+ positive control treatment fed a high-fat diet. Nano-zinc also improved the efficiency of the immune system by increasing the number of white blood cells (WBC) and maintaining the concentration of hemoglobin (Hb) within normal limits.