Yogurt protects against growth retardation in weanling rats fed diets high in phytic acid☆

Abstract

The purpose of this study was to determine the affects of adding yogurt to animal diets which were high in phytic acid (PA) and adequate in zinc (38 μg Zn/g). The PA:Zn molar ratio was 60:1. Zinc status was determined by documenting growth and measuring the zinc concentration in bone (tibia) and plasma. For 25 days, 6 groups (n=6) of Sprague-Dawley weanling rats were fed one of the following AIN-76 diets. Half of the diets contained PA. Four of the diets contained yogurt with either active or heat-treated (inactive) cultures added at 25% of the diet. Diets: (without PA) 1) AIN, 2) AIN with active yogurt, 3) AIN and inactive yogurt; and (with PA) 4) AIN with PA, 5) AIN with PA plus active yogurt, and 6) AIN with PA plus inactive yogurt. Body weight, weight gain, and zinc concentration in bone and plasma were measured, and feed efficiency ratio (FER) was calculated. Rats fed diets with PA and yogurt had normal growth compared to the control group. Growth retardation was evident in the group fed the diet with PA and no yogurt. This group had significantly lower body weight compared to all other groups (p<0.05). Rats fed diets with PA, with or without yogurt, had significantly lower zinc concentration in bone and plasma (p<0.05). Adding yogurt to diets high in PA resulted in normal growth in weanling rats, however, zinc concentration in bone and plasma was still sub-optimal.

Phytic Acid and Sodium Chloride Show Marked Synergistic Bactericidal Effects against Nonadapted and Acid-Adapted Escherichia coli O157:H7 Strains

“…From a safety perspective, a number of repeated-dose studies have been conducted in rodents; no adverse effects were observed in a rat model with orally administered PA in the diet or drinking water at a concentration of approximately 1.0 to 2.5% for up to 12 weeks (17,(57)(58)(59)(60)(61). In addition, exposing the skin to PA may have more advantages than disadvantages.…”

Effect and interaction between wheat bran and zinc oxide on productive performance and intestinal health in post-weaning piglets

“…It is known that fermentation of feed may reduce the PA:Zn ratio, promoting a better Zn absorption (49) . Other authors, namely Gaetke et al (50) , also have shown that yogurt (both active and heat-treated) protects against growth retardation in weanling rats fed high PA. In animals, feeding PA has been regarded as an anti-nutrient, which reduces P availability, and most research in this field has been aimed at eliminating PA from the animal feed by adding exogenous phytase to it.…”

Development and Evalutation of Yogurt Supplemented With Lentil Flour

“…Yogurt was prepared by following the method of Kaur et al(2017) with the addition of 0%, 1%, 2%, 3% and 4% lentil (parched) flour to make treatments; LY0 LY1, LY2, LY3 and LY4 respectively.…”

“…However, there are plenty of different problems associated with the sensory and physical properties which hinder the consumer's preference for yogurt. To enhance these physical and sensory attributes the yogurt is incorporated with different stuffs like fruits, pulses, chocolate, grains and nuts (Kucukcetin et al, 2012) (Agil et al, 2013;Zou et al, 2011). Lentil (Lens culinaris) is being acknowledged progressively because of its nutrients profile (Zou et al, 2011) and also keeping the compositional attributes under consideration as it has notable content of carbohydrates, fatty acid fiber and protein (Boye et al, 2010).…”