Biological effect of some food flavours

The effect of some food flavours and biological parameters was investigated, flavours used were [orange, chocolate, and strawberry]. The result, showed that there was a reduction in the nutritional parameters in general compared with control. The reduction ranged between [2-25%] for food consumption. [2-37%] gain in wt, [12-26%] for PER, [2-3%] for DC, [2-24%] for NPU and [23-31%] for BV. All the values were relative to standard group. Also there was a reduction in the relative value of liver wt/body wt ratio [29-34%]. On the other hand it could be observed an increase in% Hb and Hct in all groups of rats and also in food consumption of orange group equal to [11%]