Effect of Feeding Defatted Mille(Sorghum vulgarie) Flour at Different Protein Levels on Phospholipids of Rat Liver
Effect of feeding defatted millet flour at 5, 10 and 14.5 percent protein levels respectively to rats for 6 weeks has been studied on their liver phospholipids. Feeding of millet at these protein levels significantly increased liver total lipids and total glycerides as compared to control rats fed casein at 10 percent level. Liver phospholipids and phosphatidyl choline were significantly increased in rats fed millet at 10 and 14.5 percent protein levels whereas phosphatidyl ethanolamine was increased in all millet protein fed groups. Incorporation of NaH232PO4 (counts/liver/00g body weight) into liver total phospholipids, phosphatidyl choline and phosphatidyl ethanolamine was significantly increased in M-5 and M-15% groups and it was decreased in phosphatidyl choline in rats of M-10% groups as compared to control. The effects of feeding millet on liver phospholipids are due to the quantity as well as quality of the millet protein. © 1974, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.
