Physiological Effects of Zinc Nanoparticles, Lactoferrin, and Neptomycin on Blood types and Lipid Profiles of Albino Rats

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Muhammad Yaqoub Atallah, Somaya Khalaf Badawi, Mohammad Jameel Mohammad


The study was conducted in the laboratories of the Department of Food Sciences - College of Agriculture and in the animal house of the College of Veterinary Medicine at Tikrit University for the period from 1/2/2021 to 15/3/2022. The aim of this study was to manufacture edible whey protein membranes with concentrations of 10%, as well as fortify these membranes with zinc nanoparticles, natamycin and lactoferrin with different concentrations and interactions. The results showed that feeding rats with zinc nanoparticles (ZnNPs) at a concentration of 0.25 mg, natamycin at a concentration of 50 mg, and lactoferrin at a concentration of 60 mg, the erythrocytes (RBCs) had a significant difference (p < 0.05), as they were between 5.20-5.35 /mm 610, while the platelets were PLT. 8T: is the highest value, reaching 229 mg/dl. As for the levels of hemoglobin in the blood, it increased significantly (p<0.05) for all samples, as it was between 12.20-13.60 mg/dl. Also, the results of white blood cells showed a significant decrease (p<0.05) in the values of their cell numbers, as it was between 7.18 – 9.70 / mm 610. Feeding rats with these wraps and their treatments led to a decrease in the values of triglycerides, cholesterol, LDL and VLDL, while the values of HDL were high.

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