利用燕麦麸脂肪模拟物制备的发酵香肠对大鼠脏器组织的影响

杨海翌; 杨敏; 吴世涛

利用燕麦麸脂肪模拟物制备的发酵香肠对大鼠脏器组织的影响

Effect of fermented sausage using oat bran fat analog production on organ tissues in rats

摘要

摘要: 目的:本实验研究利用燕麦麸脂肪模拟物制备的发酵香肠(OBFS)与传统发酵香肠(TFS)对大鼠脏器组织的影响。方法:选取平均体重为(70±2)g的健康SD大鼠119只,随机分成7组,各组分别饲喂在基础饲料中添加0%的OBFS及TFS(对照组)、5% TFS、5% OBFS、10% TFS、10% OBFS、20% TFS、20% OBFS的饲料,在第9周时测定大鼠的脏体比、肝脏粗脂肪含量,并对肝脏病理切片进行观察。结果表明:与对照组相比,5%、10%、20% TFS组和5%、10%、20% OBFS组的心脏、肝脏、脾脏、肾脏、睾丸与体重的比值均无显著性差异(p>0.05);5%、10%、20% OBFS组的肝脏粗脂肪含量分别低于5%、10%、20% TFS组(p>0.05);病理切片结果显示,TFS添加量为5%、10%、20%和OBFS添加量为5%、10%时均对大鼠肝脏造成不同程度的损害,而OBFS添加量为20%时大鼠的肝脏形态正常。结论:发酵香肠不会造成大鼠心脏、肝脏、脾脏、肾脏和睾丸等脏器组织的损害,相比于TFS而言,OBFS具有预防脂肪肝形成的作用,且OBFS添加量为20%时,对大鼠肝脏基本无影响。

Abstract: Objective:The effect of fermented sausage using oat bran fat analog production(OBFS)and traditional fermented sausage(TFS)on organ tissues in rats was to be investigated. Methods:A total of 119 healthy SD rats(70±2) g were randomly divided into 7 groups. The rats were fed with 0% OBFS and TFS(Control group)in the basal diet and 5% TFS,5% OBFS,10% TFS,10% OBFS,20% TFS and 20% OBFS. At 9 weeks,the rat’s dirty body,liver fat content and liver pathology slices were observed. The results showed that there was no significant difference in the ratio of heart,liver,spleen,kidney,testis and body weight of 5%,10%,20% TFS group and 5%,10%,20%OBFS group compared with control group(p>0.05). The content of liver fat of 5%,10%,20%OBFS group was lower than 5%,10%,20%TFS group,there was no significant difference(p>0.05). Histopathological results showed that 5%,10%,20% TFS group and 5%,10% OBFS group caused different degrees of damage to the liver of rats except 20% OBFS group. Conclusion:The fermented sausage can’t hurt the rat organs that heart,liver,spleen,kidney and testis. Compared with TFS,OBFS could protect rats from fatty liver and normal when the 20% OBFS was added.

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