Proteins and fats in the serum of rabbits fed different quantities of dried olive cake

The subject of this research is the nutritive effect that different quantit ies (10 and 20%) of dried olive cake had on total proteins and the proporti on of individual proteins, on triacylglycerols, on total cholesterol, HDL a nd glucose in the serum of fattened rabbits following a 56-day experiment. The experiment involved 60 rabbits, divided into three groups: a control gr oup (C) and two test groups (E-1 and E-2), each comprising 10 males and 10 females. Throughout the experiment, rabbits in group C received no olive ca ke in their feed; group E-1 rabbits were fed a feed mixture containing 10% of dried olive cake; group E-2 rabbits received a feed mixture containing 2 0% of dried olive cake. After the 56th day of the experiment, blood samples were obtained by cardiac puncture, and specific haematological variables, total proteins and their fractions, triglycerides, total cholesterol, HDL a nd glucose were established in the serum. The results obtained show no significant differences in the concentration o f total proteins, albumin, alpha(1), alpha(2), beta and gamma globulin in t he serum of rabbits in control group and in the two test groups. Similarly, no significant differences were found in the concentration of serum triacy lglycerols and glucose between group C rabbits and the two test groups. However, group E-1 rabbits did show a significantly lower concentration of cholesterol compared with those in group E-2; group E-1 rabbits also had a significantly (P<0.01) lower concentration of HDL in their serum than those in group E-2. Results of the study show that 10% and 20% of dried olive ca ke had neither detrimental effect on health, nor did they cause significant changes in the level of proteins, lipids and glucose in the serum of rabbi ts after a 56-day feeding period. Addition of dried olive cake into rabbit diets may therefore be recommended.