Effects of processed meat intake to the serum glutamates pyruvate transaminase level among laboratory rats (Rattus norvegicus) / by Reysel P. Corpus and Lariza Ellaine A. Oway.
Material type:
TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2015.Description: xv, 64 pages : 28 cm. illustrationsContent type: - text
- unmediated
- volume
- 641.3 C81 2014
- College of Nursing (CON)
| Item type | Current library | Collection | Call number | Materials specified | URL | Status | Notes | Date due | Barcode |
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Theses / Manuscripts
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Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 641.3 C81 2014 (Browse shelf(Opens below)) | Link to resource | Room use only | T-5746 | 00009380 |
Thesis (BS Medical Technology) Cavite State University
Includes bibliographical references.
College of Nursing (CON)
CORPUS, REYSEL P., AND OWAY, LARIZA ELLAINE A. Effects of processed meat intake to the Serum Glutamate Pyruvate Transaminase level among Laboratory Rat (Rattus norvegicus). Undergraduate Thesis. Bachelor of Science in Medical Technology, Cavite State University, Indang, Cavite, January 2014. Adviser: Fedelyn P. Estrella.
The study was conducted at the Clinical Laboratory of Estrella Hospital, Silang Cavite from October 2013 to February 2014. It aimed to determine the effects of processed meat intake to the serum glutamate pyruvate transaminase level among laboratory rats.
Meat of different kinds and amount were administered to the laboratory rats daily for a period of three weeks. Forty sexually matured of either male or female laboratory rats were used. Treatment 0 served as the negative control, without administration of meat, Treatment 1 was administered with cooked meat, Treatment 2 was administered with luncheon meat, Treatment 3 was administered with hotdog, and Treatment 4 was administered with corned beef. All treatments were served as 15g and 20g each. The SGPT levels were determined every week for four weeks. SGPT level analysis was done using a semi-automated spectrophotometer. Results revealed that there was a gradual effect to the SGPT level of the laboratory rat after the administration of processed meat. After administering different amount, and kinds of meat; and determining the SGPT level of the laboratory rats before and after the weekly meat consumption, it showed that there was a gradual increase in their SGPT levels.
Processed meats, depending on the kind and amount could cause an alteration to the SGPT levels of laboratory rats. Statistical analysis revealed that there was a significant difference between the SGPT levels of laboratory rats that consumed 15g and those that consumed 20g of meat regardless of the kind of meat consumed. The SGPT levels of laboratory rats that consumed 20g of meat was higher than the laboratory rats that consumed 15g. The results also revealed that the variety of meat consumed produced a significant difference on the SGPT level of the laboratory rats. After the three week period of study, it showed that luncheon meat intake caused the highest increase in the SGPT level of the laboratory rats, followed by hotdog, corned beef and then meat. . The laboratory rats which consumed luncheon meat and hotdog produced an increase in the SGPT levels of the laboratory rats after three weeks of consumption that exceeded the laboratory rats' SGPT normal range. Based on the amount and kinds of meat administered, the treatment with 20g luncheon meat produced the highest level of SGPT level of the laboratory rats: followed by 15g of luncheon meat, and 20g of hotdog, respectively which also surpassed the normal range SGPT level among rats which was 17.2-30.2 U/L.
Submitted copy to the University Library. 10/08/2015 T-5746