A comparative environmental study of aqueous extracts of ginger and grapes to protect hepatocytes in Albino rabbits and a comparison of extracts in preserving Awassi lamb meat from oxidation

Abstract

Abstract The present study was conducted on white rabbits of Swiss origin demonstrate the effect of hydrogen peroxide on showing tissue (damage to body parts) of organs, and treatment with water-based ginger extract and water-based grape extract. Histological signs appeared in hydrogen peroxide of liver tissues the occurrence of tissue changes in hepatic cell represented by of some cases of infiltration in lymphocytes, necrosis of the cytoplasm of cells, and degeneration of the nucleus. The results of the histological examination showed the group treated with aqueous ginger extract and a group of the aqueous grape extract showed the natural shape closest to the histological sections of the control group. The study included a statement of the effect of adding an aqueous extract of ginger and grape seed extract on thigh meat taken from a calf immediately after slaughter. That the meat of the Awassi lambs had the highest percentage of influence on the chemical characteristic (fat) at the degree of freezing (-18 m) of the cotton thigh piece in a group that would extract grapes and that the meat of the Awassi lambs showed that there was no significant difference in the chemical characteristic (ash) at the degree of freezing (-18m) for the thigh piece at (p≤ 0.05) compared with the control treatment and the treatments of grape extract and ginger. The highest fat percentage was in the group of grape extract, while the ash percentage was not significant, in the thigh meat. And that this study has demonstrated stability in the composition of meat, which was reflected in the improvement of meat’s ability to bind water, and it showed efficiency as an antioxidant in hindering fat oxidation and protecting meat pigment from oxidation after 90 days of frozen storage.