The Effect of Turkish Coffee on Performance, Biochemical, and Physiological Parameters in Rabbits


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Makav M., Ölmez M., Eroğlu H. A., Şahin T.

Harran Üniversitesi Veteriner Fakültesi Dergisi, vol.10, no.1, pp.36-42, 2021 (Peer-Reviewed Journal)

Abstract

 Coffee is one of the most widely consumed hot beverages in the world. Melanoidins, which are formed with brown color during coffee roasting, are reported to be a strong antioxidant. Discussions related to the more and less consumption of coffee still continue. This study investigated the effect of a low and high amount of coffee consumption on antioxidant parameters in this context. A total of 15 female New Zealand rabbits weighing 1500-2500 g were used in the study. The control group was fed as ad-libitum control with basal feed. 1% and 5% Turkish coffee were added to the feed of the 1% TC and 5% TC groups, respectively. Blood was collected once a week throughout the study. All animals were euthanized in accordance with ethical rules at the end of the study. Samples (plasma and tissue) were taken for the analyses. Glutathione (GSH) and malondialdehyde (MDA) analyses were performed on all samples. Plasma GSH values were observed to increase in the groups given TC according to the analyses. Plasma MDA values decreased in the TC groups. An increase was observed in liver and heart tissue in the TC group upon the evaluation of tissue GSH parameters. MDA values were found to decrease in lung, heart, and kidney tissues in TC groups. Additional effects were observed in plasma and tissues in the 5% TC group upon the evaluation of 1% TC and 5% TC groups. No statistical differences were found in performance parameters. It has been revealed as a result that TC is a strong antioxidant, and its effect increases in high consumption.