Влияние пребиотических добавок на состав и свойства курдючного жира баранчиков калмыцкой породы

Abstract

Purpose. Study of the influence of prebiotic feed additives on the physicochemical parameters of fat-tail fat of Kalmyk breed rams. Materials and Methods. When fattening animals using lactulose-containing additives in their diets, the generally accepted VIJ method was used, and the phyco-chemical properties and composition of fat-tail fat were carried out in certified laboratories according to the methods provided for by GOSTs. The resulting digital material was processed using the statistical package Microsoft Excel, and the reliability of the data was checked using the Student's criterium. Results. Feeding prebiotic additives “Laktuvet-1” and “LaktuSuper” to fattening rams affected the melting point of fat-tail fat of both 4- and 7-month-old animals. A decrease in the melting temperature of fat was recorded in experimental group I by 0.14 and 0.26°C (P≤0.05), in experimental group II – by 0.21 and 0.32°C (P≤0.01) compared with the control group. The iodine number of fat significantly increased in animals of the experimental groups of 4 months of age by 0.39 (P≤0.05) and 0.51 (P≤0.05), of 7 months of age – by 0.58 (P≤0.05). 01) and 0.76 (P≤0.01) compared to the control group. In the fat-tail fat of 4-month-old rams, compared with the control, the content of unsaturated fatty acids increased in experimental group I by 1.72% (P≤0.05), essential fatty acids in experimental group II – by 2.26% (P≤0.01), the total level of saturated fatty acids decreased in both experimental groups. At the age of 7-month rams in experimental groups I and II, among monounsaturated fatty acids, a significant difference compared to the control was obtained only in the content of oleic acid in fat-tail fat, which was 0.34 (P≤0.05) and 0.42% (P≤0.01). The amount of unsaturated fatty acids significantly exceeded this indicator in the control group by 0.53 (P≤0.01) and 0.83% (P≤0.01). The decrease in the amount of saturated fatty acids in the experimental groups was ensured by a significant decrease in the content of palmitic acid in fat-tail fat by 0.31 (P≤0.05) and 0.44% (P≤0.01) and stearic acid by 0.20 (P≤0.05) and 0.27% (P≤0.05) compared to control. Conclusion. The feed additives “Lactuvet-1” and “LactuSuper” had an effective effect on the composition and physicochemical properties of fat-tail fat of fattening rams. The active substances of prebiotic additives helped to reduce the melting point and improve the chemical and fatty acid composition of tail fat.