Influence of wheat bran and calcium carbonate coextrusion on the composition of muscle tissue of broiler chickens

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Resumo

The results of research on the effect of extruded wheat bran and calcium carbonate on amino acid and fatty acid composition of muscle tissue of broiler chickens are presented. It was found that the combination of extruded bran with 10 and 15% calcium carbonate led to an increase in saturated fatty acids and monounsaturated fatty acids against the background of changes in the amino acid profile, in particular, a decrease in the content of essential amino acids. Similar changes were revealed at introduction of extruded bran with calcium carbonate at a dosage of 25%. At the same time, according to the revealed effects, the optimal dosage of calcium carbonate introduction into a part of extruded bran is 20%, Ca3 group.

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Sobre autores

T. Kholodilina

Federal Scientific Center for Biological Systems and Agricultural Technologies of the Russian Academy of Sciences; Federal State Budgetary Educational Institution of Higher Education «Orenburg State University»

Autor responsável pela correspondência
Email: k.nechit@mail.ru

PhD in Agricultural Sciences

Rússia, Orenburg; Orenburg

K. Nechitailo

Federal Scientific Center for Biological Systems and Agricultural Technologies of the Russian Academy of Sciences; Federal State Budgetary Educational Institution of Higher Education «Orenburg State University»

Email: k.nechit@mail.ru

PhD in Biological Sciences

Rússia, Orenburg; Orenburg

A. Melekh

Federal Scientific Center for Biological Systems and Agricultural Technologies of the Russian Academy of Sciences

Email: k.nechit@mail.ru

Master Student

Rússia, Orenburg

Bibliografia

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2. Fig. 1. Diagram of the difference of values of experimental and control groups on the content of chemical substances in the muscle tissue of broiler chickens.

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3. Fig. 2. Proportions of fatty acids in the total intramuscular fat pool of broiler chickens, %.

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