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No.51 (1997/11) >
|Title alternative ||:||Effects of goat dishes on blood components and behavior in ddY mice.|
|Authors ||:||上江洲, 榮子|
|Authors alternative ||:||Uezu, Eiko|
|Issue Date ||:||Nov-1997 |
|Abstract ||:||We fed a goat-soup dish to ddY mice to investigate its impact upon blood components and the resultant changes in the behavior of the mice. We divided the goat dish into two components, namely fat and soup. Goat fat was administered to one group of mice (fat solidifies solid at a temperature of 4 ℃), and goat soup was administered to a second group of mice. Solid substances such as meat were excluded to isolate the soup. A control group was fed a pawdered food (CE 2) from CLEA Japan, Inc.
The following results were obtained:
1) In comparison to the control group, total serum cholesterol had a tendency to be elevated in the group which was fed the goat fat as well as in the group which was fed the goat soup.
2) In comparison to the control group, the HDL cholesterol tended to decrease in both experimental group.
3) The serum triglyceride level had a tendency to be elevated only in the goat soup group.
4) The blood sugar level had a tendency to be elevated in the goat soup-group.
5) In comparison to the control group, the mice administered the goat soup showed a deterioration in memory functions one week after receiving training to avoid an electric shock in the stepdown type of environmental equipment.|
|Type Local ||:||紀要論文|
|Citation ||:||琉球大学教育学部紀要 第一部・第二部 no.51 p.239 -248|
|Appears in Collections||:||No.51 (1997/11)|
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