To study the Effect of Spirulina platensis on lipid profile of Long Evan rats, an experiment was conducted by feeding the rats with diets supplemented with Spirulina platensis dry powder. Five different types of diets were included in the feeding. Group A containing high fat and high sugar considered as control-01. Group B with high fat, high sugar and 0.5% Spirulina. Group C with high fat, high sugar and 2.5% Spirulina. These three groups were included in Diet-1. Group D with laboratory diets considered as control-02 and Group E i.e., laboratory diet with Spirulina 150mg/kg/body weight. These two groups were included in Diet-2. This study describes the useful effect of Spirulina powder after administration in high fat and high sugar diet and in normal laboratory diet. Spirulina platensis powder showed an effective result in the lipid profile of Long Evan rats. Total cholesterol (TC) serum lipid significantly reduced in Group B than that of 2.5% of Spirulina powder in Group C rats. 0.5% and 2.5% Spirulina powder had the same effect in dropping low density lipoprotein (LDL) in both B and C Groups of rats. Conversely 2.5% Spirulina powder was found more effective in increasing high density lipoprotein (HDL) in Group C (50.54%) rats than the group B (24.18%) rats. On the other hand, the dose 150mg/kg b.w Spirulina powder mixed in laboratory diet showed an effective result in decreasing total cholesterol (TC) and low density lipoprotein (LDL) 19.21% and 46.06%, respectively. The findings clearly indicated that 150mg/kg b.w Spirulina powder had positive effect to increase the value of high density lipoprotein (HDL) in Group E (24.98%) rats compare to control group D rats. There were no significant differences in diet-1 groups' TC, TG and LDL-C of the groups of A (control-01), B and C (p<0.05), although they varies statistically for HDL among these groups (p>0.05). On the other hand in diet-2 groups' TG, LDL and HDL of E groups of rats were significantly varies than control-2 groups of rats D ( p>0.05), although TC was not significant statistically (p<0.05).

The study was undertaken aiming to study the effect of age on carcass traits and meat quality of Barind sheep of Bangladesh. Ninety six male lambs were reared by 16 farmers at two upazila namely Paba and Godagari in Rajshahi district. Lambs were slaughtered at 6 (T1 ), 9 (T2 ) and 12 (T3 ) month‘s age. Each farmer kept 6 lambs (Two lambs for each 3 age category). Four types dressing percentages were measured; DRSWIEO (on the basis of slaughter weight and hot carcass weight including edible offal), DRSWEXEO (on the basis of slaughter weight and hot carcass weight excluding edible offal), DREMIEO (On the basis of empty body weight and hot carcass weight including edible offal) and DREMIEO (On the basis of empty body weight and hot carcass weight excluding edible offal). All lambs received maternal milk and a supplementation of commercial concentrate @ of 1.5% of live weight up to slaughter and allowed to graze for 8 hours a day on natural grassland. The Redness (a) was more (18.80±0.06) in 12 month‘s lamb and Yellowness (b) was higher (10.17±0.06) in 6 month‘s lamb. Ultimate pH (pHu ) varied significantly among age groups and it was lowest (5.62±0.01) at 6 month and highest at 9 month. Drip loss (DL) was highest on young and lowest in aged lambs. Dry matter (DM) and Crude protein (CP) both were varied significantly (p<0.05) in age groups showing highest DM (27.64±0.06%) and CP (23.61±0.03%) in young (6 month of age) lambs for both attributes. Minerals (Ash) was highest (0.89±0.06%) in aged (12 month of age) group and lowest (0.78±0.01) in young (6 month of age) and it was differed significantly (p<0.01) among treatments. Cooking loss (CL) and Ether extract (EE) were not differed (p>0.05) among treatments. The panel of examiners was attracted more to the color of aged lambs (12 month of age) and acquiring number (4.43±0.03) was varied significantly (p<0.01) among ages. Flavor was varied significantly (p<0.05) among ages tended to secure more point for 9 month lambs. Overall acceptability was differed significantly (p<.01) among ages and meat of 9 month lamb showed highest (4.57±0.03) acceptance.