Aim:The importance of physical and psychological stress caused by pain during surgery cannot be overemphasized. The aim of this study was to assess the effects of ovariohysterectomy (OVH), gastrotomy (GST), and intestinal resection and anastomosis (IRA) on biochemical parameters of Nigerian dogs anesthetized with the xylazine-propofol combination.Materials and Methods:A total of 12 dogs were randomly divided into three groups of four each. The animals were treated with xylazine and propofol anesthetics for OVH, GST, and IRA in Groups 1-3, respectively. Blood samples were collected at 0 h, 2, 24, 48, 72, 96, 120, and 144 h postsurgery for determination of cortisol (CORT), glucose (GLU), total protein (TP), albumin (ALB), globulin (GL), and ALB/GL ratio.Results:There were significant increases (p<0.05) in mean CORT concentrations 2 h postsurgery in the three groups and at 24 h in Group 3 and 96 h in Groups 1 and 3, respectively. GLU concentrations increased significantly (p<0.05) in the three groups at 2 h postsurgery. The mean protein concentrations in Groups 2 and 3 decreased significantly (p<0.05) at 2h and 24 h and 72 h, 96 h, 120 h, and 144 h in Group 3, respectively. There was significant decrease (p<0.05) in the mean ALB concentrations at 2 h, 24 h, 72 h, 96 h, 120 h, and 144 h postsurgery. There was a significant difference (p<0.05) in the mean GL concentrations in Group 3 at 24 h, 72 h, 96 h, and 144 h. All other parameters were not significantly different (p>0.05) in comparison with the control.Conclusion:Xylazine-propofol combination could decrease humoral immune status and increase serum GLU level invariably portending a high risk of diabetes in the vulnerable dogs.
Background: There is growing interest in the use of natural foods in the management of chronic diseases like diabetes. Ibyer is a fibre rich gruel consumed amongst the Tiv people of Benue State made from whole sorghum or millet flours. Aim: The aim of the study was to evaluate the effect of sorghum-tigernut ibyer on the fasting blood glucose levels and body weight of alloxan monohydrate-induced diabetic rats. Methods: Sorghum flour (SF) and tigernut flour (TNF) were blended at different proportions (100:00; 90:10; 80:20; 70:30) for the purpose of ibyer production. The flour samples were subjected to proximate analysis using standard analytical procedures, the sensory attributes of ibyer produced from the different flour samples was evaluated on a 9-point hedonic scale. Thirty (30) male Wistar rats (100–180 g body weight) were grouped into five (1-5) each group containing six rats. They were induced with diabetes by injecting them with 150ml/kg of body weight with alloxan monohydrate dissolved in saline water (0.9% NaCl) except for group 1. Blood samples were collected from the tail of the rats, prior to induction, 48hrs after induction and 72 hrs after three days of continuous feeding with test diet. Fasting blood glucose was measured using a standard glucometer and test strips. Results: The sensory attributes indicated that ibyer produced from the flour samples were generally acceptable. Fasting blood glucose levels after 72 hrs of feeding were found to be lowered more in groups giving flours with a higher proportion of Tigernut. Conclusion: The results indicated that sorghum-tigernut ibyer exerted hypoglycaemic effect on the experimental animals.
Avocado (Persea americana Mill.) is a tropical and subtropical fruit that is native to Mexico and Central America. This fruit is gaining increasing worldwide acceptance and has received extensive marketing and a wide distribution due to its relevant nutritional benefits for human health. This work presents relevant information on the production, composition and application of avocado, with an emphasis on its by-products, focusing on the proper use of waste and the possibility of monetizing waste for nutritional and environmental purposes. The entire avocado is rich in bioactive compounds (pulp, peel and seed) and presents several health benefits, such as antimicrobial, antioxidant and anticancer activities, as well as dermatological uses and others. Therefore, several food grade ingredients can be obtained from avocado wastes, particularly premium-grade fats or extracts with a high functional power. Studies should continue to identify the profiles and phytochemicals available to the business sector, which can also be implemented to valorize the nutritional and functional potential of avocado seeds and peels.
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