Assessment of the hematological profile and pathohistological changes in hepatic and renal tissue in adult rats exposed to different dietary components
2025
Nadža Kapo-Dolan | Dina Kapić | Esad Ćosović | Elmir Čičkušić | Aida Bešić | Nedim Čović | Nedžad Hadžiomerović | Amir Zahirović | Muhamed Katica
Background: Different dietary components can potentially affect the hematological and biochemical profile, and cause pathohistological changes in liver and kidney tissue. Aim: The aim of the study is to show the effects of consuming meat and meat products, as well as consuming bread and other bakery products, by monitoring the hematological profile in experimental animals, as well as possible changes in the liver and kidneys that may be caused. Methods: The research involved 24 clinically healthy adult rats, randomized into three groups of eight rats each, as follows: rats that consumed meat products (group M), rats that consumed bakery products (group H), and conventional briquetted food for rodents (group K) over seven weeks. After seven weeks, hematological and biochemical blood analysis, analysis of poikilocytotic forms of erythrocytes, as well as pathohistological analysis of the liver and kidneys were performed. Results: Statistically significant differences (p [Open Vet J 2025; 15(4.000): 1673-1684]
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