Аннотация
Установлено, что замена в комбикормах перепелок-несушек подсолнечного масла на льняное и использование льняной муки как источника белка и энергии позволило при одинаковом содержании питательных веществ в яйце изменить жирнокислотный состав, увеличить содержание α-линоленовой жирной кислоты на 2,5 и 6,4%, докозагексаеновой – на 0,5%, снизить содержание линолевой кислоты на 1,4 и 3,2%. Использование продуктов переработки льна в рационе перепелов позволяет регулировать соотношение жирных кислот, тем самым усиливать диетические свойства перепелиных яиц
Ключевые слова
: комбикорма
лен
масло
мука
жирнокислотный состав
качество яиц
ЦИТИРОВАНИЕ
Yadrischenskaya, O.
(2024).
EFFECT OF COMPOUND FEED WITH FLAXSEED OIL ON THE QUALITY OF QUAIL EGGS.
Bulletin of the Kyrgyz National Agrarian University,
22(6),
346-350.
Использованные источники
- World Health Organization. (2004). Food and health in Europe: a new basis for action. WHO Regional Publications, European Series, 96.
- World Health Organization. (2010). World health statistics 2010. Geneva: WHO.
- Münch, S. (2006). Strategies for the development of new functional meat products. Meat Science, 74, 219-229.
- Gayazova, A.O., Guber, N.B., Popova, M.A., Lukinykh, S.V., & Gavrilova, E.V. (2014). Prospects for the development of functional food products. Collection of Scientific Works Sworld, 7(3), 41-45.
- Antipova, L.V. (2022). Biotechnological potential of the paddlefish in obtaining functional food products. In New in the technology and techniques of functional food products based on medical and biological views: Collection of scientific articles and reports of the X international scientific and technical conference (pp. 325-329). Voronezh: Voronezh State University of Engineering Technologies.
- Kavtarashvili, A.Sh., Stefanova, I.L., Svitskin, V.S., & Novotorov, E.N. (2017). Production of functional eggs. Report II: The role of selenium, zinc, and iodine. A review. Agricultural Biology. Animal Biology Series, 52(4), 700-715.
- Pavlova, G.V., Botnikova, E.A., & Byvaltseva, V.A. (2016). Functional foods in human nutrition: Prospects and recommendations for use. Concept, 10, 167-173.
- Danielyan, I.S., Dyakova, A.A., & Yudina, A.A. (2016). Enrichment of meat pâtés with a functional ingredient. In Food innovations and biotechnologies: Materials of the IV international scientific conference (pp. 291-292). Kemerovo.
- Pashchenko, L.P., Koval, L.A., & Pashchenko, V.L. (2006). Functional properties of oilseed flax seeds. Advances in Modern Natural Science, 10, 98-99.
- Chernakova, O.V., & Zabodalova, L.A. (2013). Flaxseed meal and flaxseed extract as enriching components of a dairy product. In Current problems of modern science in the 21st century: Collection of materials of the 2nd international scientific and practical conference (pp. 40-44). Makhachkala.
- Torok, V.A., Ophel-Keller, K., Loo, M., & Hughes, R.J. (2008). Application of methods for identifying broiler chicken gut bacterial species linked with increased energy metabolism. Applied and Environmental Microbiology, 74(3), 783-791.
- Fisinin, V.I., Egorov, I.A., & Lenkova, T.N. (2016). The use of non-traditional feeds in poultry diets. Poultry and Poultry Products, 4, 14-17.
- Basova, E.A., Yadrishchenskaya, O.A., Shpynova, S.A., Selina, T.V., & Polyanskaya, V.V. (2021). Oilseed crops grown in Western Siberia. Poultry Farming, 7-8, 16-21.
- Selina, T.V., Yadrishchenskaya, O.A., Shpynova, S.A., & Basova, E.A. (2023). Camelina seed processing products in quail compound feeds. In Materials of the International scientific and practical conference "Seifullin readings-19", dedicated to the 110th anniversary of M.A. Gendelman (pp. 291-294).
- Zhiyenbayeva, S.T., & Yermukanova, A.M. (2021). The use of camelina cake in feeding farm poultry. In Collection of articles of the II International scientific and practical conference within the framework of the International scientific and practical forum dedicated to the Day of Bread and Salt (pp. 78-82). Saratov.
- Zarudny, V.A. (2022). The effect of rapeseed oil in broiler chicken compound feeds on the lipid composition of the carcass and the organoleptic indicators of fried meat. Poultry and Poultry Products, 4, 40-43.