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Abstract
This study aimed to investigate the effect of nitrite level in the widespread dry cured meat product basterma on the man’s health using experimental rats. Sprague Dawley white male albino rats weighting 80±5 g were divided into 15 groups, 4 rats each. All groups of rats were fed the experimental diet for 28 days as the following: casein (control negative 1), 50% basterma free from nitrite (control negative 2), casein plus 125 mg kg-1 sodium nitrite (control positive), 50% sample A,B,C, D, and E basterma which contain 149.01, 161.2, 127.01, 176.7, and 147.1 mg kg-1 sodium nitrite resp. . in addition to that, the diet of all groups except control negative 1 was divided into two halves, 100 mg kg-1 of vitamin E was added to one half. At the end of the experimental period, all groups of rats were sacrificed and blood samples were subjected to biochemical analysis. The results revealed that there was a progressive decrease of Hb, HCT%, RBC, WBC, and PLT with increasing nitrite concentration. Groups of rats that received nitrite showed a significant increase (p<0.05) in serum AST and serum urea than control negative groups. Serum total proteins and total lipid were significantly lower (p<0.05) in nitrite-treated groups as compared to control negative groups. Nitrite also significantly (p<0.05) decreased serum vitamin A as compared to control negative groups. On the other hand, the groups treated with vitamin E showed an improvement in all biochemical parameters