Influence of dietary proteins on cholesterol levels in albino rats

dc.contributor.author	Ammu, K.
dc.contributor.author	Stephen, J.
dc.contributor.author	Devadasan, K.
dc.date.accessioned	2013-06-05T10:37:30Z
dc.date.available	2013-06-05T10:37:30Z
dc.date.issued	1989
dc.description.abstract	Albino rats (6 groups) were fed diets identical except for their protein sources for 60 days. The protein sources used were fat-free casein, defatted groundnut cake, and defatted fish powders from three spp. of fishes, namely, the fresh water fish Labeo rohita, the marine fishes Rastrelliger kanagurta and Otolithus argenteus, and marine prawns Parapenaeopsis stylifera. After 60 days, cholesterol levels in serum, liver and heart of the rats were estimated. The casein-fed group recorded the highest cholesterol level. Compared with casein, groundnut protein was distinctly hypocholesterolaemic. The fish proteins had an even greater cholesterol lowering ability. The proteins of prawns had the max. hypocholesterolaemic effect. An attempt is made to correlate the cholesterol-lowering effects of proteins with their respective amino acid compositions.	en_US
dc.identifier.citation	Fishery Technology 1989:26(2), 125-130	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/192
dc.language.iso	en	en_US
dc.publisher	Society of Fisheries Technologists (India)	en_US
dc.subject	cholesterol	en_US
dc.subject	diet	en_US
dc.subject	protiens	en_US
dc.title	Influence of dietary proteins on cholesterol levels in albino rats	en_US
dc.type	Article	en_US

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