الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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, respectively. group 9 and 10 were fed on high fat diet in addition to 10 % powder of fortified meat loaves with 10% and 20% powder of linseed, respectively. A chemical analysis of the rat’s blood samples was then carried out for the desired elements.
The data could be summarized as follows:
Gross chemical composition of raw chevon meat:
The current results showed that gross chemical composition of raw chevon meat (round and rib) for moisture, ash, fat, protein and caloric value were (74.8%, 75.6%), (4.3%, 3.9%), (13.91%, 28.01%), (81.80%, 68.09%) and (452.39 and 524.45 Kc/100g) on dry weight base, respectively.
Gross chemical composition of linseed powder:
The present results showed that gross chemical composition of LP for moisture, ash, fat, protein, carbohydrate, crude fiber and caloric value were (1.43 %, 3.2 %, 5.14 %, 20.78 %, 63.76, 7.12 % and 380.42 Kc/100g) on dry weight base, respectively.
Gross chemical composition of chevon meat products:
The current results showed that gross chemical composition of burger fortified with 10% and 20% of LP, meat loaves fortified with 10% and 20% of LP for moisture, ash, fat, protein, carbohydrate and caloric value were (71.50%, 10.2%, 15.56%, 34.37%, 39.87% and 437 Kc/100g ) (67.4%, 9.5%, 17.30%, 28.27%, 44.93% and 448.5 Kc/100g) (69.50%, 12.9%, 23.98%, 30.33%, 32.79% and 468.3 Kc/100g) (64.4%, 9.2%, 25.48%, 28.70, 36.62% and 490.6 Kc/100g) on dry weight base, respectively.
Fatty acids compositions in raw chevon meat:
The obtained data showed that the total saturated fatty acids ratio in raw chevon meat (rib cut and round cut) were 47.00% and 45.78% while, total unsaturated fatty acids were 53.00% and 54.22%, respectively. The current work indicated that the major fatty acids recognized from the raw chevon meat were oleic (C18:1), palmitic (C16:0) and stearic (C18:0) acids with proportions as (46.38%, 19.79% and 19.95%) and (47.08%, 20.65% and 21.40%) for both round cut and rib cut; respectively, which accounted about 85-89% of total fatty acids also reveals that, oleic acid had the highest ratio compared to other fatty acids.
Fatty acids compositions in LP:
The obtained data showed that the total saturated fatty acids percentage in linseed powder was (14.62%). Total unsaturated fatty acids were (85.38%). The Results of fatty acids suggested to presence five major fatty acids in LP were linolenic acid, oleic, linoleic acid, palmitic and stearic with ratios as 48.32%, 24.05% , 12.84%, 7.56% and 6.89%; respectively, which accounted about 99% of total fatty acids also reveals that, linolenic acid had the highest percentage compared to other fatty acids.
Fatty acids compositions in chevon meat products:
In the current study, the total saturated fatty acids ratio in chevon meat products of (burger fortified with 10% of LP) and (burger fortified with 20% of LP) (meat loaves fortified with 10% of LP) and (meat loaves fortified with 20% of LP), were (34.77%), (34.06%), (42.06%) and (31.43%). total unsaturated fatty acids were (65.23%), (65.94%), (57.94%) and (68.57%), respectively. Also, the current result stated that there are five major fatty acids in chevon goat meat products they were linolenic acid, oleic, linoleic acid, palmitic and stearic.
Amino acids fractions in raw chevon meat:
Results in this study suggested to major Amino acids in raw chevon meat were lysine, glutamic acid, glycine and alanine, respectively.
Amino acids fractions in LP:
Results showed major amino acids in LP were lysine, glutamic acid, Glycine and aspartic acid respectively.
Amino acids fractions in chevon meat products:
In chevon meat products of burger and meat loaves fortified with 10% and 20% of LP, major Amino acids were lysine, glutamic acid, glycine, alanine, respectively.
Vitamins and minerals content in raw chevon meat:
The present results showed that Vitamins in raw chevon meat were Vit B3 (0.51 and 1.00) and Vit B12 (0.18 and 1.86) mg/100g of both rib cut and round cut respectively. The highly concentration of minerals in raw chevon meat concentration were (Potassium K, Sodium Na, Phosphorus P, Magnesium Mg and Calcium Ca).
Vitamins and minerals content in LP:
The current results showed that Vit B3 and Vit E in LP were (3.15 and 2.04 mg/100g) respectively. The highly concentration of minerals in LP concentration were (Magnesium Mg, Calcium Ca, Potassium K and Phosphorus P).
Vitamins and minerals content in chevon meat products:
The present results showed that Vitamins in chevon meat products of (burger fortified with 10% of LP), (burger fortified with 20% of LP), (meat loaves fortified with 10% of LP) and (meat loaves fortified with 20% of LP) were Vit B3 (0.52, 0.87, 0.16 and 1.80) mg/100g) and Vit B12 (0.84, 0.93, 0.42 and 0.89 mg/100g), respectively. The highly concentration of minerals in chevon meat products concentration were (Potassium K, Sodium Na, Phosphorus P, Magnesium Mg and Calcium Ca).
Total amount of total phenolic in LP:
The results in this study showed amount of total phenolic in LP it was 290 mg/100g.
Physical characteristics in chevon meat products fortified with LP:
The results in this study showed that high concentrations of fortified with LP in chevon meat products (burger and meat loaves) lead to decrease the value of the pH. The values were (Raw meat 5.72, burger fortified with 10% of LP 4.63, burger fortified with 20% of LP 4.62, meat loaves fortified with 10% of LP 4.95 and meat loaves fortified with 20% of LP 4.90).
The results of water holding capacity showed increasing in products comparing with raw meat as the following:
(Raw meat 49.18, Burger 10% 60.03, burger 20% of 66.07, meatloaves 10% 58.03 and meat loaves 20% 61.29).
The results of cooking loss showed decreasing in products as the following:
(Burger control 36.14, burger 10% 33.33, burger 20% 32.50, meat loaves control 17.07, meat loaves 10% 15.15 and meat loaves 20% 12.73).
The results of cooking yield showed increasing in products as the following:
(burger control 63.86 burger 10% 66.67 burger 20% of 67.50, meat loaves control 82.93 meat loaves 10% 84.85 and meat loaves 20% 87.27).
Sensory evaluation to chevon meat products fortified with LP:
The results concluded that linseed powder 10% is recommended for the manufacture of chevon burger and chevon meat loaves, which improves the technological, physical and sensory attributes of the product. As it improves the water holding capacity, reducing the pH values, cooking loss, and increase the cooking yield. In addition, 10% LP for fortification chevon burger and chevon meat loaves leads to improving the color, texture, flavor, taste and general acceptability of chevon (burger and meat loaves).
Biological experiment:
Lipids profiles:
The results indicated that, rats feed on two chevon meat products fortified with different percentages of LP demonstrated a significant (P<0.05) increase in the values of HDL-c as compared to positive control group. On the other hand, the mean values of serum TC, TG and LDL-c were significantly (P<0.05) decreased in the group fed on diets supplemented with chevon meat products fortified with different percentages of LP, as compared to positive control group.
Kidney function:
The present results revealed that animals induced to high fat diet recorded significant increase in serum creatinine, urea, and uric acid, as compared with control negative group. On contrast, all hyperlipidemic groups treated with flaxseed powder alone or in combination with goat meat products (burger and meat loaves) tended to have serum creatinine, urea, and uric acid much lower than control positive group. Even significant differences were observed between treated groups and not treated groups.
Liver function:
The current results showed that animals feed on the high fat diet recorded significant increase in serum ALT and AST activities, as compared with control negative group. On contrast, the rats feed on high fat diet and treated with linseed powder alone or in combination with goat meat products, showed significant decreases in serum ALT and AST, as compared with control positive group.
Therefore, this study recommends the following:
1- Expansion of flaxseed cultivation and goat rearing.
2- Attention to pay attention to the level of blood lipids, this is what the government is currently carrying out to analyze the blood lipids of the Egyptian nation to reduce diseases as well as through the media.
3- In conclusion, it is recommended using chevon burger 10% and chevon meat loaves 10% in the diets of both hypercholesterolemic and high fat patients as well as those with high liver enzymes and impaired renal function.