Assessment of Liver and Kidney Profile in Broiler Chicken Exposed to Food Azo Dye Tartrazine

Farah Ashfaq, Sara Hayee, Samia Kausar, Fozia Bashir, Amir Nadeem, Tehreem Zahid
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Abstract

Food additives give the aesthetic appearance of the materials desired by consumers. These have been categorized into preservatives, antioxidants, colorants, emulsifiers, flavors, and filters. Tartrazine is one of the AZO dyes and is a commonly used food color that provides a lemon-yellow color. There is conflicting data available about the toxic effects of tartrazine. Objective: To determine the effects of tartrazine on the liver and kidney profiles of broiler chickens. Methods: For this purpose, forty-five broiler chickens were taken and divided into three groups, each with fifteen chickens. The two experimental chicken groups were treated with 5mg and 10 mg doses of tartrazine. The observed parameters included serum-level creatinine, urea, alanine aminotransferase (ALT) and aspartate aminotransferase (AST). Results: The parameters serum level urea, serum level creatinine, ALT and AST have shown significant increase in experimental group I and II as compared to control group.  Conclusions: All the parameters observed in this study were increased compared to the control group. AST and ALT parameters increased in experimental groups showing liver damage.
评估暴露于食品偶氮染料酒石酸的肉鸡的肝脏和肾脏状况
食品添加剂赋予消费者所需的材料美感。食品添加剂可分为防腐剂、抗氧化剂、着色剂、乳化剂、香精和过滤剂。酒石酸是偶氮染料之一,是一种常用的食用色素,可呈现柠檬黄色。关于他他嗪的毒性作用,现有数据相互矛盾。目的确定酒石酸对肉鸡肝脏和肾脏特征的影响。方法:为此,取 45 只肉鸡分成三组,每组 15 只。两组实验鸡分别服用 5 毫克和 10 毫克的酒石酸。观察指标包括血清肌酐、尿素、丙氨酸氨基转移酶(ALT)和天门冬氨酸氨基转移酶(AST)。结果与对照组相比,实验组 I 和 II 的血清尿素水平、血清肌酐水平、丙氨酸氨基转移酶和天门冬氨酸氨基转移酶参数均有显著增加。 结论与对照组相比,本研究中观察到的所有参数都有所增加。实验组的谷草转氨酶(AST)和谷丙转氨酶(ALT)参数升高,显示出肝脏损伤。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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