الفهرس 
الغلاف الانجليزىOnly 14 pages are availabe for public view
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Abstract
This study was carried out to investigate the effect of L-glutamine supplementation on body weight, feed intake, feed efficiency ratio, glucose concentration, insulin, glycogen, immunoglobulin (IgG) in serum. Also, its effect on liver and kidneys functions. Fifty five adult male albino rats of sprague¬Dawley were used. Animals were divided into two main groups. The first main group (n=7) fed on the basal diet during the experimental period as a negative control group (-ve). The rest of the animals (n = 48) were injected with alloxan for diabetes induction. Diabetic groups were fed on the basal diet supplemented with three levels of L- Glutamine and divided into four subgroups (12 rats each). The first subgroup rats were fed on the basal diet as a positive control group (+ve). However, the others groups were fed on diet supplemented with three levels of L-glutamine (1%, 2%, and 3%). In the last week of experiment, other groups of rats (n=20 rats) were used to the study anti-inflammatory effect of L-glutamine. Feed intake, Body weight gains, and feed efficiency ratio were calculated. Blood samples were collected to determined glucose concentration, insulin, glycogen, immunoglobulin (IgG), alanine amino transferase (ALT), aspartate amino transferase (AST), uric acid, and creatinine. Relative organs weights were calculated in addition the histobathologic examination. Results indicated feed intake, body weight gain, feed efficiency ratio and organs relative weight (liver & kidneys) were improved in groups which fed on diet supplemented with L-glutamine when compared with positive control group. Moreover, blood glucose level, liver enzymes (AL T, AST), and serum creatinine, serum uric acid were decreased than positive control group. However, serum insulin, (IgG) (except level 2), glycogen (Level 1, and level 3) in groups which fed on diet supplemented with three levels of L-glutamine were higher than positive control group. Finally, glutamine had a protective effect against inflammation and helped in inflammation treatment. Nutrition education programs should be encouraged to inform the public with the important role of amino acids specially L¬glutamine which effect on individuals health especially diabetic patients.