FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (9): 204-206.doi: 10.7506/spkx1002-6630-200909049
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CHENG Yan YU Qun-li* ZHAO Li ZUO Li-juan YUAN Jun YUE Xiang
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Objective: To investigate effects of the mixture of ultrafine yak bone powder, casein phosphopeptide (CPP) and inulin on rat bone density and serum biochemical indexes. Method: Fifty Wistar female rats with about 90 ± 10 g body weight were divided into 5 groups at random, namely control group (normal diet), experiment group NO.1 (fed the diet containing 50% ultrafine yak bone powder plus 10% CPP plus 40% inulin), experiment group NO.2 (fed the diet containing 50% ultrafine yak bone powder plus 20% CPP plus 30% inulin), experiment NO.3 (fed the diet containing 50% ultrafine yak bone powder plus 30% CPP plus 20% inulin), and experiment group (fed the diet containing 50% ultrafine yak bone powder plus 40% CPP plus 10% inulin). All the diets for the five groups contain 10±1 g calcium /kg. Results: Compared to the control group, the bone densities of four experiment groups rise by 23.48%, 20.0%, 21.74% and 18.26%, respectively. There are no statistical differences (p>0.05) in contents of AKP and TG, the CHO content of experiment group NO.2 is significantly lower 9.82% than that of the control group (p<0.05), and there are no statistical differences (p>0.05) in contents of K+ and Na+ in serum as well, but compared to the control group the Ca+ contents of four experiment groups decline by 47.1%, 12%, 14.49% and 8.29%, respectively. The serum Cl- content of experiment group NO.2 is significantly lower than that of the control group and other three experiment groups (p<0.05). Conclusion: Nutritious yak bone powder may improve bone density and there are no adverse effects on the serum biochemical indexes.
Key words: nutritious yak bone powder, rat experiment, bone density, serum biochemical index, serum electrolyte
CLC Number:
TS251.94
CHENG Yan YU Qun-li* ZHAO Li ZUO Li-juan YUAN Jun YUE Xiang. Effects of Nutritious Yak Bone Powder on Rat Bone Density and Serum Biochemical Indexes[J]. FOOD SCIENCE, 2009, 30(9): 204-206.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-200909049
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