INFLUENCE OF WHEAT BRAN AND CALCIUM CARBONATE COEXTRUSION ON THE COMPOSITION OF MUSCLE TISSUE OF BROILER CHICKENS

Authors

  • T. N. 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»
  • K. S. 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»
  • A. A. Melekh Federal Scientific Center for Biological Systems and Agricultural Technologies of the Russian Academy of Sciences

DOI:

https://doi.org/10.31857/S2500208224060182

Keywords:

broiler chickens, calcium, extruding, bran, amino acids, fatty acid composition, biological value, amino acid composition, muscle tissue

Abstract

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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Published

2024-12-10

Issue

No. 6 (2024): November-December

Section

ЗООТЕХНИЯ

How to Cite

Kholodilina, T. N., Nechitailo, K. S., & Melekh, A. A. (2024). INFLUENCE OF WHEAT BRAN AND CALCIUM CARBONATE COEXTRUSION ON THE COMPOSITION OF MUSCLE TISSUE OF BROILER CHICKENS. Vestnik of the Russian Agricultural Science, 6, 83-89. https://doi.org/10.31857/S2500208224060182