Hypozincemic rats fed on flat bread supplemented with different sources of zinc, i.e. natural (20% soy flour) or chemical (ZnO or ZnSO4 at 8 mg/100 g flour) compared with control (100% wheat flour 72%). Biological evaluation of the experimental rats such as: body weight gain, weight of organs, glucose level, serum alkaline phosphatase, T3 and T4, serum testosterone, zinc in serum and zinc in tibia were estimated. The data showed that feeding flat bread supplemented with different sources of zinc increased the body weight and weight of organs. Chemical sources of zinc decreased glucose level compared with natural source. Zinc supplementation increased the level of T3, T4 and serum testosterone in rats. Zinc in serum and tibia were increased by zinc supplementation.
Salem, H., Shaban, O., El-Amry, H., & Syrag El-Din, F. (2005). BIOLOGICAL STUDIES ON FLAT BREAD FORTIFIED WITH DIFFERENT SOURCES OF ZINC. Journal of Food and Dairy Sciences, 30(5), 2651-2661. doi: 10.21608/jfds.2005.237557
MLA
H. M. Salem; O. A. Shaban; Hoda G. El-Amry; F. M. Syrag El-Din. "BIOLOGICAL STUDIES ON FLAT BREAD FORTIFIED WITH DIFFERENT SOURCES OF ZINC", Journal of Food and Dairy Sciences, 30, 5, 2005, 2651-2661. doi: 10.21608/jfds.2005.237557
HARVARD
Salem, H., Shaban, O., El-Amry, H., Syrag El-Din, F. (2005). 'BIOLOGICAL STUDIES ON FLAT BREAD FORTIFIED WITH DIFFERENT SOURCES OF ZINC', Journal of Food and Dairy Sciences, 30(5), pp. 2651-2661. doi: 10.21608/jfds.2005.237557
VANCOUVER
Salem, H., Shaban, O., El-Amry, H., Syrag El-Din, F. BIOLOGICAL STUDIES ON FLAT BREAD FORTIFIED WITH DIFFERENT SOURCES OF ZINC. Journal of Food and Dairy Sciences, 2005; 30(5): 2651-2661. doi: 10.21608/jfds.2005.237557
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