RESEARCH ARTICLES

EFFECT OF DIETARY PROTEIN LEVELS ON AFLATOXIN - INDUCED HEPATOCARCINOGENESIS IN PIGS
K.I. Maryamma, A. Rajan, M. Gopalakrishnan Nair, and C.B. Manmohan

Journal of Veterinary and Animal Sciences.1994. 25:19-24.

Copyright: © 1994 K.I. Maryamma  et.al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Abstract


The influence of dietary protein levels on aflatoxin induced hepatocarcinogenesis in pigs was investigated. The pigs were given low and high levels of protein at 12 and 22 % and aflatoxin B1 was administered at the rate of 25 ug/kg b.wt. for a period of 36 weeks. Four groups of animals were maintained group I - aflatoxin B1 + high protect diet group II - aflatoxin B1 +low protein diet; group III -high protein diet alone; group IV -low protein diet alone. Each group consisted of six animals. The pigs were sacrificed after one year of the commencement of experiment. Hepatic carcinomas was recorded in 66% of the animals that survived one year on high protein diet while incidence of hepatic carcinoma was only 16% in the low protein group. This indicated clot increase  in the dietary protein level did not provide protection against the carcinogenic effect of low levels of aflatoxin B1 administered for long periods.