Влияние витаминизированного препарата «Нитамин» на аминокислотный и химический состав мяса кроликов

Abstract

The article presents the results of studies which purpose is to study the effect of the drug «Nitamin » on the amino acid and chemical composition of rabbit meat. Studies to determine the amino acid and chemical composition of rabbit meat were carried out at the Federal State Budgetary Institution «Federal Center for Animal Health» (FGBI «ARRIAH»), the processing of the results obtained during the study was carried out at the Department of Parasitology and Veterinary and Sanitary Expertise of the Federal State Budgetary Educational Institution of Higher Education MGAVMiB– MVA named after K. I. Scriabin. The objects of the study were the carcasses of rabbits of the experimental and control groups. The rabbits of the experimental group were grown using the drug «Nitamin» (the animals received «Nitamin» with water for drinking, from 60 days of age for four days and from 74 days of age for four days at the rate of 1 ml / 1 liter of water), the control group did not receive the drug. The results of the studies showed that the meat of rabbits treated with «Nitamin» with dri nking water, in terms of the total number of essential and non-essential amino acids, prevailed by 2,3 and 0,7 %, respectively, in comparison with the meat of rabbits of the control group. The mass fraction of protein in the meat of experimental rabbits significantly increased by 2,5 %, while the mass fraction of fat decreased by 1,8 % compared with the samples of the control group. The amount of iron in the meat of rabbits of the experimental group significantly increased by 83,33 % compared to the control group. The obtained data on the use of the drug «Nitamin » in rabbit breeding indicate an increase in the nutritional value of the resulting product while maintaining the dietary properties of rabbit meat.