Effect of Walnut-based Preparation on the Treatment of Dyspepsia in Calves
Zhylgeldiyeva A. Baiberekov N. Korabaev Y. Orynkhanov K. Omarov K. Terlikbayev A. Nussupova S. Tuganbay A.
November-December 2025Unique Scientific Publishers
International Journal of Agriculture and Biosciences
2025#14Issue 61196 - 1205 pp.
The study examined the effect of a preparation made from walnut leaves and fruits on treating dyspepsia in calves. The primary research method was a comparative analysis of morphological, biochemical, and immunological parameters of the blood of calves with dyspepsia. The calves were divided into experimental (10 specimens) and control groups (11 specimens). The results showed that using the walnut-based preparation helped reduce the level of leukocytes, increase the number of erythrocytes and hemoglobin, improve metabolic processes, and increase immunity. The most pronounced effect in the experimental group was observed by the 10th day of the study when the number of erythrocytes increased by 24.7%, the hemoglobin content by 10.3%, and the total protein by 8.1%. There was also a significant decrease in residual nitrogen and catalase, indicating an acceleration in the elimination of toxic metabolic products. Including a walnut-based phytopreparation in the treatment regimen for calves with dyspepsia accelerated their recovery by 5-7 days compared with the control group. Thus, plant-based medicines can become an effective alternative to traditional antibiotic therapy. The obtained data confirm the prospects of using phytopreparations in veterinary medicine and the need for further research to optimize their dosage and application methods.
Albumin , Component , Erythrocytes , Leukocytes , Productivity , Total protein
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Kazakh National Agrarian Research University, 8 Abay Avenue, Almaty, 050010, Kazakhstan
Kazakh Agrotechnical Research University named after S. Seifullin, Zhenis Av. 62, Astana, 010000, Kazakhstan
Kazakh National Agrarian Research University
Kazakh Agrotechnical Research University named after S. Seifullin
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