Abstract
EVOLUTION OF OXIDATIVE STRESS AND LIPID PROFILE ALTERATION IN CONTINOUS INTAKE OF MICROWAVE FOOD IN CHICKEN

Sharmila Banu Gani* and Pradeepa

ABSTRACT

Microwave (MW) technology has been widely used in different field in our lives. The microwaves are electromagnetic waves with wavelengths ranging from as long as one meter to as short as one millimetre. Health consideration of microwave radiation has been the major subject of scientific investigation for the last decades. The present study was designed to study the 2.45GHz low level microwave exposed food for 3200 C for 10 mint broiler chicken. The main objective of this study to find out the effect of continuous intake of microwave exposed food for 30 days to the chicken. At the end of 30 days the chicken were sacrificed and biochemical parameters were determined in liver and muscles. It was observed that the level of lipid profile showed significant increase in experimental chicken as compared to control group. Feeding of microwave exposed food induced hepatotoxicity.

Keywords: Microwave food, cholesterol, LDH, LDL.


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