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Abstract Abstract This study aimed to evaluate the effect of some oils such as sesame, peanut, and canola on the lipid parameters of obese rats. This study showed that oils contain phenolic compounds, where sesame showed the highest content of (2478.44 mcg/g), followed by canola (628.15 mcg/g), while peanut oil did not contain this compound. As for gallic acid, it had the highest value for peanut oil (164.52 μg/g), followed by canola with a value (1573.88 μg/g), followed by sesame oil (143.89 μg/g), while canola oil was the only one to contain (hesperetin, 793.44 μg/g). The results also showed the oxidative strength of canola, sesame, and peanut oils as follows (93,80and72%) consecutively, chemical and sensory analyzes were also done for cheese products to test their quality, as they were sensually accepted. As for the chemical evaluation and content of both protein, fat, ash and acidity level during storage periods, the average ratios were approximately equal among the processed cheese groups (20 ” ” " ~ " ” ”18%), (41” ” " ~ " ” ”45%) and (3.5” ” " ~ " ” ”4.5%), respectively. These dairy products were also studied on experimental rats to find out the level of intake and the rate of weight gain, the rate of efficiency of food utilization, the weight of the organs in relation to body weight, the level of fat, liver function and the level of glucose in obese rats. The effect and resistance of milk products to combat inflammation and oxidative stress were also studied. This study was conducted on 30 rats of the species Sprague Dawley strain, which weighed (150 ±10g). After a week of a standard diet, they were divided into two groups. The first group, which is the negative control group fed a standard diet (the number of rats is 6). The other group (24) was fed a high-fat diet to induce obesity. After a month, it was divided into 4 other groups, the second group ”positive control”, the third group which was fed the brown product fortified with omega 6 oil, the fourth group which fed the brown product fortified with omega 3 oil, the fifth group, which was fed the brown product fortified with omega 9 oil. The experiment continued for another month after inducing obesity, and at the end of the experiment, blood samples were drawn into dry sterile tubes, to separate the serum. Other blood samples were collected after adding a substance that prevents blood clots to obtain plasma. Then, the blood samples were centrifuged and the serum and plasma separated for biochemical analyzes, while the other samples were kept at -20°C to complete the analyzes later. Organs ”brain, liver, kidney, II heart and spleen” were removed and weighed to estimate the ratio of the organs’ weight to the body’s weight. The results showed a significant increase for the positive control group, while the other groups fed with cheese and containing omega 3,6 and 9 fatty acids showed a decrease in weight, and this is due to the effectiveness of the milk product in addition to the oils used. Also, the results of liver enzymes (ALT and AST) and kidney functions (urea and creatinine) showed a significant improvement. A significant decrease in the level of lipids for the cheese groups, but the cheese group with canola oil 9ω was the best value compared to the tested positive control group. Antioxidant enzymes in liver and brain tissues improved among the cheese groups as well as the indicators of inflammation finally the manufacture of Ras cheese with different vegetable oils as a keto model in its general form to be used as a diet plan for prevention It is also considered a functional dairy food product that may provide vital nutrients and health benefits and has antioxidant and anti-inflammatory properties. Keywords: Ras cheese, omega fatty acids, keto diet, obesity, antioxidants and inflammation. |