Hypocholesterolemic effect of R. casulatus on Poultry Products - Salma, Ummay;Miah, Abdul Gaffar;Tsujii, Hirotada
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At the very set out of new millennium, cardiovascular diseases have the major killer effect in human being. Excess intake of cholesterol rich food is believed to play a vital role in developing cardiovascular diseases. Foods of animal origin such as meat and eggs take a very important place in human diets due to their nutritional qualities. In spite of this fact, egg and meat consumption in many developed countries has suffered a long decline because of high cholesterol contents. However, we recommend that the addition of Rhodobacter capsulatus in the poultry diets offers a feasible way to…mehr

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Produktbeschreibung
At the very set out of new millennium, cardiovascular diseases have the major killer effect in human being. Excess intake of cholesterol rich food is believed to play a vital role in developing cardiovascular diseases. Foods of animal origin such as meat and eggs take a very important place in human diets due to their nutritional qualities. In spite of this fact, egg and meat consumption in many developed countries has suffered a long decline because of high cholesterol contents. However, we recommend that the addition of Rhodobacter capsulatus in the poultry diets offers a feasible way to produce eggs and meat with lower cholesterol and higher PUFA content. We believe that the time has come to compile the book for the scientists in the field of Human nutrition and Animal nutritionist as well as the health-conscious consumers. Specially, the first author gratefully acknowledges the assistance of Matsumoto Institute of Microorganism, Japan for providing the dietary Rhodobacter capsulatus required for these studies and also highly grateful on Alexander von Humboldt Foundation, Germany for granting Postdoctoral Research Fellowship during the partial study period in Germany.
Autorenporträt
She is an Associate Professor of the Department of Animal Science & Nutrition, Hajee Mohammad Danesh Science and Technology University, Bangladesh. She completed BSc in Animal Husbandry and MS in Animal Nutrition from Bangladesh Agricultural University, PhD from Shinshu University, Japan and Post-Doctorate from Bonn University, Germany.