STUDY EFFECT OF FEEDING ON LOW LIPIDS KASHKAWAN CHEESE USING LIPIDS MIMETIC SUCH AS K –CARRAGEEN IN SOME HEALTH AND PHYSIOLOGICAL INDICATORS OF WHITE MICE

Abstract

This study aimed to develop non-traditional dairy products with health benefits by investigating the effects of feeding on Kashkawan cheese made from skim milk. The research involved the addition of lipid mimetics, specifically K-Carrageen at a concentration of 0.2%, to assess their impact on various feeding and health indicators. The inclusion of lipid mimetics resulted in a reduction in the daily weight gain of the experimental animals, as well as lower levels of total cholesterol, triglycerides, and harmful lipids (LDL and VLDL). Conversely, there was an increase in beneficial HDL lipids. Additionally, lipid mimetics contributed to a decrease in blood sugar levels and improved the efficacy of liver enzymes (GOT, GPT, and ALP) compared to the positive control group, which was fed full-fat milk. Furthermore, the lipid mimetics enhanced immune system efficiency by increasing cytokine levels of interferon-kama and maintaining total white blood cell counts within normal ranges and there were significant different between treatments، The treatment with added k- carrageen at a concentration of 0.2% excelled the other treatments.