Work

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

Year: 2024

Type: article

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.

Source: Vestnik of the Russian agricultural science

DOI: 10.31857/s2500208224060182

Authors: T. N. Kholodilina, K. S. Nechitailo, A. A. Melekh

Institutions: Orenburg State University, Federal Scientific Center for Biological Systems and Agricultural Technologies of the Russian Academy of Sciences

Language: English

Topic: Animal Nutrition and Physiology

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

Funder: Russian Science Foundation