Assessment of Liver and Kidney Profile in Broiler Chicken Exposed to Food Azo Dye Tartrazine

Abstract

Food additives give the aesthetic appearance of the materials desired by consumers. These have been categorized into preservatives, antioxidants, colorants, emulsifiers, flavors, and filters. Tartrazine is one of the AZO dyes and is a commonly used food color that provides a lemon-yellow color. There is conflicting data available about the toxic effects of tartrazine. Objective: To determine the effects of tartrazine on the liver and kidney profiles of broiler chickens. Methods: For this purpose, forty-five broiler chickens were taken and divided into three groups, each with fifteen chickens. The two experimental chicken groups were treated with 5mg and 10 mg doses of tartrazine. The observed parameters included serum-level creatinine, urea, alanine aminotransferase (ALT) and aspartate aminotransferase (AST). Results: The parameters serum level urea, serum level creatinine, ALT and AST have shown significant increase in experimental group I and II as compared to control group.  Conclusions: All the parameters observed in this study were increased compared to the control group. AST and ALT parameters increased in experimental groups showing liver damage.