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

Abstract

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.