Effects of Yaji on Some Biochemical and Haematological Indices in Albino Wistar Rats
Clinical Medicine Research
Volume 8, Issue 3, May 2019, Pages: 63-68
Received: Jun. 3, 2019; Accepted: Aug. 9, 2019; Published: Aug. 26, 2019
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Authors
Chilaka Ugochinyere Jane, Department of Haematology, Nnamdi Azikiwe University Teaching Hospital, Nnewi, Nigeria
Chilaka Kingsley Chimsorom, Department of Pharmacology, Nnamdi Azikiwe University, NnewiCampus, Nnewi, Nigeria
Meludu Samuel, Department of Biochemistry, Nnamdi Azikiwe University, Okofia Campus, Nnewi, Nigeria
Chukwu Leoclincton, Department of Pharmacology and Therapeutics, Chukwuemeka Odumegwu Ojukwu University, Awka Campus, Awka, Nigeria
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Abstract
Yaji is a mixture of spices and additives that is used as sauce for meat delicacy in Nigeria called suya. Its effects on the body weight, index of liver function, on lipid profile, kidney function and some haematological indices were the main focus of this study. A total of 50 Wistar rats with average weight of 200grams were randomly divided into five experimental groups: A, B, C, D and E. Each group consisted of ten animals. Baseline blood sample was collected from each animal. Group A was the control group while groups B to E were the treatment groups. Group A was given 100% chicken mesh, group B with 75% of chicken mesh + 25% of Yaji, group C with 50% of chicken mesh + 50% of Yaji, group D with 25% of chicken mesh + 75% of Yaji, group E with 100% of Yaji. The experiment lasted for 30days. There was a significant increase in some atherosclerotic index: Total Cholesterol (TC) and Triglyceride (TG), while the level of Low Density Lipoprotein (LDL) only increased at very high percentage of Yaji intake but High Density Lipoprotein (HDL) increased at moderate intake of Yaji. Sodium and Chloride ions were significantly increased while Potassium and Bicarbonate ions decreased significantly compared to the controls with urea and creatinine levels remaining unchanged. There was also a significant decrease in Packed Cell Volume (PCV) as the proportion of Yaji increased in relation to their feed while White Blood Cell Counts, total and differential were unchanged. The changes in weight did not show any statistical difference from the control. The consumption of the meat sauce, Yaji and its spices may have adverse health implications if consumed in higher quantity than the normal diet and therefore should be consumed only occasionally.
Keywords
Yaji, Aspartate and Alanine Amino Transferases, Alkaline Phosphatase, Total Cholesterol, High Density Lipoprotein, Low Density Lipoprotein, Serum Electrolytes, Urea and Creatinine
To cite this article
Chilaka Ugochinyere Jane, Chilaka Kingsley Chimsorom, Meludu Samuel, Chukwu Leoclincton, Effects of Yaji on Some Biochemical and Haematological Indices in Albino Wistar Rats, Clinical Medicine Research. Vol. 8, No. 3, 2019, pp. 63-68. doi: 10.11648/j.cmr.20190803.12
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Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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