THE IMPACT OF THE YOGHURT PRODUCT BY USING THE LACTIC ACID BACTERIA (ABT) IN REDUCING THE LEVEL OF LIPID PROFILE IN BLOOD OF RATS AND INCREASE WEIGHTS

Abstract

Divided experimental animals into four groups each group consisting of five animals according to type of food, consisting of diet-free vegan cream mixed with milk ABT, note that the above make sure the purity of the initiator of bacterial user and by conducting tests of morphological, biochemical, and added to milk Stabilizers inulin and dextrin as potting agents additional . Reached the highest increase in weight of experimental animals in treatment (4) It was 11.82%. While the lowest increase was in treatment (1) was 7.9% after the fourth week of feeding, as well as obtained a significant reduction in the level cholesterol in the blood of rats when feeding on the yoghurt of the ABT and thighest level of reduction of cholesterol in the fourth set as they hit 35.91% and also Overall height ratio in the blood level of HDL rats that they were the highest in the third set reaching 40.36%, while it was zero%, 25.66% and 32.53% of the totals of 1.2 and 4, respectively. We find the impact of nutrition on the level of TG in the blood of the rat in the group (4) the highest rate of decline reaching 59.49% compared to 51.9%, 56.9% and zero% for groups 3.2 and 1 respectively. While the proportion of the overall decline in the level of VLDL 59,49% in the fourth compared with the totals 3.2 and 1 it was 51.3%, 56.29% and zero respectively. The impact of therapeutic feeding yoghurt ABT in the level of LDL blood of rats in Group (4) as the highest percentage decline occurred which totals 93.12%, while 3.2 and 1 is 83.84%, 77.33%, zero%,respectively. From the above we can deduce the possibility of lactic acid bacteria ABT treatment in rats increased weight and lower total cholesterol and LDL and VLDL and T.G and raise the HDL level and the attic we recommend that the possibility of using the ABT as a partial substitute for some drugs in the treatment of it