Biochemical indicators of blood serum and pathomorphological changes in guinea pigs’ viscera in case of long-term consumption of milk added with formic acid

Use of organic acids in livestock production is effective and economic. They increase sanitary quality of forages, improve digestion in animals, stabilize digestive tract microflora. Currently milk fermentation technology with a solution of formic acid for feeding calves is being implemented. However data on protective efficacy and safety of such milk are extremely contradictory. The purpose of research is to determine biochemical indicators of blood as well as pathomorphological changes in guinea pigs’ inner organs in case of long-term consumption of milk added with formic acid. The research was conducted on 20 male guinea pigs at the age of 7 months with the body weight of 580-660 g reared in vivarium conditions on a standard diet. All animals were divided into 2 groups (control and experimental) per 10 specimens in each. In experiment there was used milk that was soured with 8,5% solution of formic acid in an amount of 20 ml to 1 liter at room temperature and repeatedly stirred for 6-12 hours. The animals of the experimental group were fed with milk fermented with formic acid daily in a volume of 40-50 ml per head for 30 days. Control guinea pigs received fresh milk. Blood sampling for a research was taking from heart in 30 days after the beginning of a trial. After the experiment all animals were subjected to slaughtering and pathomorphological research. Results of model tests demonstrate that the long-term consumption of milk added with formic acid causes a chronic inflammation of digestive tract mainly in the large intestine. The results of biochemical analysis of blood serum and pathological picture indicate hepato- and nephrotoxic effects of formic acid, which should be considered in the implementation of the described scheme for the prevention of gastrointestinal disorders in calves.