Author/Editor     Hlastan-Ribič, Cirila
Title     Vpliv nekaterih živil na spremembe skeletnih mišic podgan
Translated title     The influence of some foods on changes in skeletal muscles of rats
Type     monografija
Place     Ljubljana
Publisher     Biotehniška fakulteta, Oddelek za živilstvo
Publication year     2001
Volume     str. 74
Language     slo
Abstract     Drinking greater amounts of alcohol (irrespective of sort of alcoholic drink) is connected with greater risk for cardio-vascular, liver-intestinal, muscle and cancerous (especially of upper digestive tract) disease. The chronic consume of alcohol causes the damages of skeletal muscles, which can be demonstrated by the muscle atrophy, which is the cause of reduction of the whole muscle mass. The consume of fat causes the accumulation of fat to the skeletal muscles, the consumed alcohol increases this process considerably. In the research we have been fmding the influence of fat, wine and ethanol on the changes of skeletal muscles of rats. We have used the rats of set Wistar - males, 10 weeks old. The animals have been divided into five groups, that were distinguishes by the way of nourishment (fat, wine, alcohol). The consumed food and liquid were measured as well as we have controlled the body weight of the rats. After six months we have sacrificed rats with CO2, weighed them, took off the skeletal muscles of the extremities, weighed them, marked them and deeply froze till the analysis. In the skeletal muscles of rats we have defmed the contents of protein by the method of Kjeldahl, the contents of fats by the method of Soxhlet. By the method of adiabatic calorimetry we have studied the burning values of the skeletal muscles of the extremities; we have compared their average weight, calculated to the 100 g of total weight of the rats. We have stated that that the group of rats which has been fed with fat food (32% EV fat) and wine had the least all-day energy intake of food, the least average weight of skeletal muscles (calculated to 100 g of total weight) but the highest percentage of fats in the skeletal muscles and the highest burning value. (Abstract truncated at 2000 characters).
Descriptors     DIETARY FATS