Efeitos do consumo de salsicha caprina sobre parâmetros de ansiedade em ratos dislipidêmicos.

Abstract

Low nutritional quality diets are associated with the consumption of ultraprocessed foods. This type of diet has been increasingly recognized as being associated with a high prevalence of anxiety disorders and dyslipidemia. Red meats are classified as one of the main foods responsible for high plasma cholesterol levels and saturated fatty acids, being the meat of goat a healthier alternative, due to being considered lean meat. Consumer demand for meat products is increasing due to its practicality and low cost, thereby, was developed a sausage using goat meat, with low levels of lipids and without addition of chemical preservatives. The objective of the work is to investigate the effect of consumption of caprine sausages in dyslipidemic rats on the parameters of anxiety. Were used thirty mice of the lineage Wistar, with 49 days of life. The experiment was carried out for 42 days, being 14 days of induction to dyslipidemia, and 28 days of treatment with caprine sausages. The animals were kept individually in metabolic cages and randomized into 3 groups (n=10), Control Group (GC), received water by gavage, Dyslipidemic group (GD), received a hyperlipidic diet and Group Sausage (GS), received a hyperlipid diet added with caprine sausages. Lastly, were performed the Open Field tests and Labyrinth in High Cross (LCE). In the Open Field test, the animals of the GD Group (13.75 ± 2.684) and GS (13.22 ± 2.397), showed a decrease in exploratory activity, when compared to Control Group (24.80 ± 3.693), while in the other parameters no significant differences were observed. In the LCE test, it was observed that there was no statistically significant difference between the experimental groups for entry into open arms, length of stay in the closed arms, time spent in the central area and head diving. In contrast, the GD Group (4.125 ± 0.8115) and the GS Group (4.125 ± 0.9149) entered more in the closed arms compared to the Control Group (1.375 ± 0.1830). Regarding the length of stay in the open arms the GD Group (13.00 ± 3.794) remained in the arms longer compared to the Control Group (2.875 ± 1.394), showing anxiolytic effect, and the GS Group (0.7500 ± 0.6196) reduced the length of stay in the open arms in relation to the Dyslipidemic Group (13.00 ± 3.794), corroborating the same anxiogenic effect observed in the Open Field Test. Through the described results, we can affirm that caprine sausages was not able to revert the damages caused by the dyslipidemia on the parameters of anxiety and the observed anxiolytic effect, can be considered an isolated effect.