OPTIMIZATION OF THE FATTY ACID COMPOSITION OF FEED PRODUCTS. PROBLEMS AND PERSPECTIVES

Abstract

Modern trends and changes in the production of food and feed products, the state of natural resource provision for mankind, physiological features of modern high-performance breeds of animals and poultry crosses, features of their maintenance, the structure of the raw material base of the compound feed industry, and the need to change approaches to providing compound feed products with fat have been analyzed. It is shown that the limitation of the introduction of fish and meat and bone meal in compound feed recipes requires the replacement of these components not only from the point of view of protein quality, but also the need to adjust fat both in quantity to ensure the required level of energy value and in quality to ensure healthy life activity of the body. It has been shown that the organism of animals and birds is a symbiosis of two organisms, a macroorganism and a microbiota, with a significant contribution to the coexistence of microbiota, therefore the justification of the choice of components of compound feed products, in particular to provide fat and energy, should be carried out taking into account the further impact on the microbe. The relevance of optimizing the fatty acid composition (FAС) of compound feed products according to the physiological and metabolic needs of modern breeds and crosses of agricultural animals and poultry is shown. Modern ideas about the ways of fat metabolism, the physiological role of individual fatty acids, biological value were analyzed, and the theoretical principles of optimizing the fatty acid composition were developed. It has been established that saturated fatty acids are more resistant to oxidation, able to increase immunity, reduce inflammation, but have a low degree of assimilation, and require mandatory adjustment of bioavailability to avoid disruption of lipid metabolism. Monounsaturated fatty acids have better resistance to oxidative processes, higher availability. Polyunsaturated fatty acids (PUFAs) have low and very low resistance to oxidative processes, which makes it necessary to solve the issue of their stabilization both in vivo and in vitro, since the accumulation of toxic products of lipid peroxidation initiates the appearance of various pathologies and diseases. The nutritional value of pressed and unrefined sunflower oil, soybean oil, high-oleic sunflower oil, palm oil, coconut oil, and linseed oil were determined; of veterinary fish oil and the ratio of ?-6 and ?-3 PUFAs was calculated in them, the advantages and disadvantages of their use in compound feed were substantiated. It is shown that the introduction of sunflower oil of the linoleic type to provide feed with energy leads to a significant increase in the content of linoleic acid, which is related to the structure of the raw material base and the significant content of ?-6 PUFA in other feed products. Compound feed recipes for different species and groups of poultry were calculated, and it was established that when using fish and meat and bone meal, the content of linoleic acid in compound feed was exceeded by 3 times (up to 3.08% against the norm of 1.1%). Additional introduction of oil of sunflower linoleic type leads to an increase in the indicator for various recipes and species and groups from 3.0 to 5 times, which leads to a violation of lipid and mineral metabolism, the appearance of pathological conditions, a decrease in the productivity of animals and poultry, obtaining low-quality livestock and poultry products. The nutritional value of compound feed products will allow to correct the pathways of lipid metabolism and biosynthesis, to carry out the predicted physiological and functional effect on the body of farm animals and poultry in order to obtain livestock and poultry products of maximum quantity and high quality. Further research is needed to justify the choice of fats and fat-containing feed additives, to improve the calculation recipes of compound feed products, taking into account the optimization of both fat and fatty acid profile.