Abstract
Background:
Different dietary components can potentially affect the hematological and biochemical profile, and cause pathohistological changes in liver and kidney tissue.

Aim:
The aim of the study is to show the effects of consuming meat and meat products, as well as consuming bread and other bakery products, by monitoring the hematological profile in experimental animals, as well as possible changes in the liver and kidneys that may be caused.

Methods:
The research involved 24 clinically healthy adult rats, randomized into three groups of eight rats each, as follows: rats that consumed meat products (group M), rats that consumed bakery products (group H), and conventional briquetted food for rodents (group K) over seven weeks. After seven weeks, hematological and biochemical blood analysis, analysis of poikilocytotic forms of erythrocytes, as well as pathohistological analysis of the liver and kidneys were performed.

Results:
Statistically significant differences (p<0.05) were recorded between groups of examined animals for common hematological and biochemical parameters. A statistically significant difference was found (p<0.05) in the variables CREA, UREA, BUN/CREA, Ca, ALT, ALKP and LIPA. Consumption of meat products had a less favorable impact in terms of the occurrence of kidney function disorders. It was found that the number of leukocytes and platelets in group H differed statistically significantly compared to groups M and K. Extreme echinocytosis was recorded in group M. Sideropenic anemia was found in the group of rats that consumed bakery products. Analysis of the livers of rats in groups K and H did not show significant differences in the observed parameters, while rats fed meat products had a significantly higher degree of hepatocyte degeneration and steatosis, and the observed infiltrate was also more pronounced, but not statistically significantly. The kidneys of the group of rats that consumed the meat diet showed discrete alterations of the microstructure, i.e. slightly increased cellularity of renal corpuscles and hypertrophy of proximal nephrocytes, while the kidney tissue of the control group had a regular appearance.

Conclusion:
Meat product consumption was associated with adverse liver and kidney changes, while bakery products led to sideropenic anemia and altered hematological values.

Key words: Adult rat, bakery products, echinocytes, kidney, liver, meat products