Вивчення вмісту окремих вітамінів в перепелених яйцях та їх зміни за використання незамінних амінокислот разом з вітаміном Е

Abstract

У статті приведені результати впливу комплексу лізину, метіоніну, треоніну та вітаміну Е на вміст деяких вітамінів у яйцях перепілок. Якість яєць визначалась по вмісту вітамінів A, В2, Е и каротиноїдів. Відмічено заростання вмісту каротиноїдів і вітаміну А у яйцях птиці, яка отримувала комплекс амінокислот з вітаміном Е, відповідно на 15,7-42,3%. Вміст рибофлавіну у яйцях був більшим порівняно з контролем на 17,3-18,5%, а вміст вітаміну Е - на 10,5-15, 7%.

В статье приведены результаты воздействия комплекса лизина, метионина, треонина и витамина Е на содержание витаминов в яйцах перепелов. Качество яиц определялась по содержанию витаминов А, В2, Е и каротиноидов. Отмечен рост содержания каротиноидов и витамина А в яйцах птицы, которая получала комплекс аминокислот с витамином Е, соответственно на 15,7-42,3%. Содержание рибофлавина в яйцах увеличилось по сравнению с контролем на 17,3- 18,5%, а витамина Е - на 10,5-15,7%.

The results of the impact of complex amino acids and vitamin E content on the level of certain vitamins in eggs of Japanese quail breed are shown in the article. It is Known that the efficiency level of the body affects poultry feed amino acid ratio of essential amino acids. There was established that the essential and nonessential amino acid are better used by the body of quails in metabolic processes. The quality of obtained quail eggs was determined by the content of vitamins A and B2 and Е, and carotenoids. The increase in the content of carotenoids and vitamins A and В2 in eggs of birds that received a set of amino acids with vitamin Е. № content in the eggs of experimental groups was higher compared with controls on 17,3-18,5%. The results of studies showed a positive relationship between the content of vitamin E in feed and its concentration in the quail eggs. The growth of vitamins content in eggs obtained from quail research group helped to improve their biological value. The use of feed additives in poultry based on a thorough knowledge of the laws of biology and their active influence on the function of a living organism. But, despite the considerable amount of theoretical and experimental work on the subject, many processes in the body of the bird are not sufficiently understood. First of all, it concerns the physiological characteristics of quails that are spreading in our country. Especially important is to provide the required value and quantity of essential amino acids and vitamins in the diet that are necessary for the formation of tissues and organs in poultry with intensive metabolism.Research content of vitamins A, Е and B2. quail eggs in different periods were studied during the experiment. In the period before the research, the content of carotenoids, vitamins А, Е and B2 in eggs of the control and experimental birds were almost identical. On the 15th day of the experiment there were noted the probable increase in carotenoids and vitamin Bz in eggs obtained from quail experimental group, 10.9 and 12.0% respectively. The level of vitamins A and E remained the same as in the experiment and in control quails. Carotenoids as vitamin A precursors are involved in photoreception processes, and formation of bone, formation the structure of biomembranes and proliferation and differentiation of epithelial cells. On the 30th and 45th day of the experiment, carotenoid content in eggs of experimental group quails significantly increased (by 30,5-42,3% (p <0.001)), and the concentration of vitamin A was significantly higher compared to control. One can assume that this indicates better assimilation of vitamin A in laying hen of the research group. Vitamin E also increased on the 30th and 45th day of the experiment by 10,5-15,7% in the eggs of experimental group quails. It is known that vitamin Е plays ап important role in human nutrition, which is primarily due to its high antioxidant activity. The increase of vitamin Е in eggs is linked to their high nutritional value. Vitamin B2 in quail eggs obtained from the experimental group was 0,56 + 0,01 mg / 100 д on the 15th day of the experiment that was bу 12.0% more than in the control. Vitamin В2 was significantly greater than in control on the 30th and 45th day of studies (17,3 and 18,5%, р <0.05, р <0.01, respectively). It should be noted that vitamin B2 (riboflavin) is one of the most important water-soluble vitamins. It is part of the "yellow pigment breathing" and is also a part of flavin enzymes involved in cellular respiration and other metabolic reactions.