Role of Camel Milk and its Derivatives in Maintaining Lipoprotein Level in Alloxan-Induced Diabetic Rabbits

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This study was designed to explore the role of camel milk, colostrums and its derivatives in maintaining lipoprotein level in Alloxan-Induced diabetic rabbits. For study purpose, thirty clinically normal rabbits of both sexes closely in weight and age were used. Completely Randomized Design (CRD) was used where they were divided to six groups each with five rabbits. The animals were fed with green carrot (Caucus Carrot) and tap water and provided with air-conditioned quarters at 24ºC under standard husbandry conditions. Diabetes in the rabbits was induced by intravenous injection of Alloxan. Fresh solution of Alloxan was prepared and the rabbits in six groups were administered by 80 mg/Kg body weight of the solution while one group was left untreated with Alloxan as a control group. The diabetic rabbits were then treated with fresh camel milk, fermented camel milk (gars) and colostrums as well as insulin for 60 days. The results deduced that treatments of diabetic rabbits with colostrums, camel milk, gars and insulin resulted in decreasing the high density lipoprotein (HDL) levels from 41.9 to 9 mg/dl, but it kept within the normal and permissible levels of 40- 60 mg/dl. The diabetic rabbits treated with colostrums, camel milk and insulin resulted in decreasing the Very Low Density Lipoprotein (VLDL) levels, but kept within the normal levels and maintained at desirable level (less than 35 mg/dl). While treated with gars was resulted in a higher and not desirable VLDL level.