ABSTRACT The utilization of animal feeds and diets in Uganda prepared ti·om available and atlordable plants such as; soya bean, groundnut, maize, and pumpkin green leaves. sunflO er seeds and animal sources such as; milk, catfish or silverfish, and bones or shells. in the alleviation of poor nutritional status is to be studied, to determine comparative dietary efficiencies of some forti fled weaning formulae. This study was carried out in two places; Kampala International universityWestern campus Pharmacy laboratory in lshaka-Bushenyi Uganda and Kabale Regional Ref'erral Clinical Laboratories. This is an experimental study that was carried out between November 2012 and March 2013 at the places. Male wistar rats weighing not less than 90g were used. Selection was done by simple random sampling. EtTects on body "eights. Organ weights. haematological and biochemical parameters were analysed and recorded. The diff'erent types of' feed in Ugandan Markets had varying amounts of proteins. carbohydrates. Juts. tibre and minerals, thus affected all biochemical parameters such as ALP, AST. AL T, GGT, cholesterol. urea, and creatinine variably but did not cause pronounced e1Tects on the electrolytes (sodium ions, potassium ions and chloride ions). The different types of feed did not affect the Hb. WBC. RBC, PCY, Platelets, MCH, MCHC, MCY levels and differential counts (lymphocytes. neutrophils. monocytes. eosinophils and basophils). Hovvever. they caused body vveight gain. Suggested recommendations include: Further studies and experiments regarding histological effects of different components of various types of animal feed in Uganda Markets on male wistar rats should be carried out. The regulatory agencies in charge of animal feeds in Uganda markets need to make a set of guide! ines ensuring compulsory quanti Jication of feed components to ensure animal health and appropriate growth.
TABLE OF CONTENTS
CONTENTS
Declaration .................................................................................... i
Dedication .................................................................................... ii
Acknowledgement ........................................................................... iii
Table of contents ............................................................................ 1v
List of Abbreviations ...................................................................... viii
List of Tables ................................................................................ '
