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American Journal of Food Technology
Year: 2008  |  Volume: 3  |  Issue: 4  |  Page No.: 246 - 251

Determination of Total Serum Protein Levels Fed by Hot Smoked Rainbow Trout (Oncorhynchus mykiss) Diets in Rats

Suleyman Kaleli, Mustafa Unlusayin, Sengul Bilgin, Levent Izci and Ali Gunlu    

Abstract: The effects on total serum protein levels of rats fed by hot smoked Rainbow trout (Oncorhynchus mykiss) were investigated. Four diets containing fresh and hot smoked rainbow trout flesh and vitamin were prepared and commercial pellet food purchased. Four groups of female Wistar rats were fed with the diets for 28 days. Total serum protein and detection of protein bands using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-Page) were evaluated. The total serum protein level of rat fed by hot smoked rainbow trout flesh+vitamin diet were increased significantly according to the other groups (p<0.017, p<0.002). Eight protein bands were visualised on rat gels. The molecular weights of protein bands detected were 166, 112, 90, 63, 47, 45, 36 and 14 kDa, respectively.

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