EVALUATION OF RABBIT KIDNEY AFTER ADDITION OF AMYGDALIN

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DOI:

https://doi.org/10.55251/jmbfs.9300

Keywords:

amygdalin, Glutathione Peroxidase, Superoxide Dismutase, rabbit, kidney

Abstract

Amygdalin is non-toxic, but when placed with certain amino acids in the small intestine, it leads to the production of toxic hydrocyanic acid.

In our study, we observed the effect of amygdalin on the activity of Superoxide Dismutase (SOD) and Glutathione Peroxidase (GPx) in the kidney after a short administration. The experiment was performed on male California meat rabbits of the P91 rabbit line (n = 20).

Amygdalin was applied intramuscularly in the experimental group E1 and E2 daily for 14 days. Animals from experimental groups E3 and E4 were fed crushed apricot seeds. Apricot seeds were mixed into the feed mixture. The control group of animals was fed with a standard commercial feed mixture.

Significant differences (p < 0.05) were observed in GPx activity in the control group and experimental considerations E1 and E2, where amygdalin was administered i.m. A significant difference was also observed among the control group and the E4 group, where amygdalin was administered to the animals per os.

We also observed differences among SOD activity. Significant differences (p < 0.05) were found out in the control group and the experimental group E2 where amygdalin was administered i.m. and between the control group and the E4 group, where amygdalin was administered to the animals per os. We found significant differences between experimental groups E1:E2 and between experimental group E1 and experimental group E4. We did not find significant differences among the other groups (p > 0.05).

Many aspects of amygdalin administration have not yet been explored, requiring other research.

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Published

2022-10-03

How to Cite

Tkáčová, J., Tokárová, K. ., Cubon, J. ., Kročko, M. ., Duckova, V., Pavelkova, A. ., Kolesárová, A., & Bujko, J. (2022). EVALUATION OF RABBIT KIDNEY AFTER ADDITION OF AMYGDALIN. Journal of Microbiology, Biotechnology and Food Sciences, 12(Special issue), e9300. https://doi.org/10.55251/jmbfs.9300

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