Chemical, Technological And Nutritional Studies On Chevon Meat Supplemented with Linseed And Some of its Products.

Abstract

The present study aimed to study effect of supplementation some of chevon meat products (burger and meat loaves) by (LP) with two different dosages (10% and 20%) for each product on blood lipids profiles, liver and kidney functions in hyperlipidemic rats. Chemical analysis of raw meat samples, flaxseed powder and meat products which included (moisture content, protein, lipids, ash and crude fiber) were determined according to (A.O.A.C. 2012), as for, carbohydrates were calculated by difference, in addition to, caloric value was estimated according to (Mohamed, 2005). While antioxidants (phenols) were analyzed by Folin – Ciocalteu method in the Faculty of Agriculture - Central Laboratory - Assiut University. The analysis of amino acids was conducted at the National Research Center - Central Services Unit using (Beckmen Amino Acid Analyzer model 119 CL). Vitamin analysis was performed at the Faculty of Agriculture, Research Center, Cairo University, whereas vitamin E was analyzed by chromatography, while vitamin B3 and vitamin B12 were analyzed using HPLC technique. Minerals were analyzed in the Faculty of Agriculture, Central Laboratory, Assiut University, as well as physical properties and sensory evaluation. The biological experiment comprised (100) Albino male rats, their weights extended between (100g – 120g). The rats were breed in the animal house of the faculty of Medicine, Assiut University. The first group (10 mice) was fed on basal diet as a negative control group, while the second group (10 mice) was fed on high fat diet as a positive control group. The remaining groups (8 groups) (80 mice from group 3 to 10 each group 10 mice) whereas group 3 and 4 were fed on the high fat diet in addition to 10% and 20% powder of goat meat, respectively. Group 5 and 6 were fed on high fat diet in addition to 10% and 20% powder of linseed, respectively. Group 7 and 8 were fed on high fat diet in addition to 10 % powder of fortified burger with 10% and 20% powder of linseed,