Use of Thistle meal (Silybum marinum) as additive to improve nutritional and protective qualities of sausages.

Abstract

Thistle meal is characterized by a high content of dry matter and protein, which causes its use as a protein food additive. In addition, thistle meal is characterized by a high content of structural fibrous carbohydrates of fiber, hemicellulose and pectin substances that allows to adsorb heavy metals and remove them from the gastrointestinal tract. The research aims to study the possibility of thistle meal introduction into the formulation of Bavarian sausages to increase their consumer and protective properties. Soybean protein isolate at the rate of 2% by weight was introduced into the mince of Bavarian sausages control sample. Thistle meal at the rate of 2% was added instead of soybean protein isolate to the test sample. The introduction of thistle meal at the rate of 2% into the mince is accompanied by some increase of moisture in the product with a slight increase in the level of protein substances. The ratio of protein:fat in the test sample is higher than that of the control by 12.9%. The analysis of the structural and mechanical properties of the test sample shows that the sausages cut stress containing thistle meal is higher than that of the control sample. When introducing thistle meal into the product instead of soybean protein isolate, the moisture-retaining power of the test sample increased by 2.1 and 1.8%, respectively. The moisture-retaining power of the test sample decreased by 1.7% relative to the control. The test sample of finished products contained more than 0.8% of protein and less than 1.1% of fat and calories. By the point total, the control sample of Bavarian sausages was significantly (P>0.95) inferior to the test sample of a meat product, in the formulation of which the thistle meal was used. By the end of the laboratory experiment the lead content in the rats blood of the test group relative to the control group of animals was significantly(P>0.95) 2 times lower. Moreover, its level in the blood did not exceed the maximum permissible concentration (MPC).

The influence of antioxidant on the productivity and activity of digestive broiler enzymes in reducing the risk of T-2 toxin

“…In the course of the experiment, it was found that versus control, due to the highest growth rate, the meat chickens in the second experimental group consumed mixed feed 9.00% less per unit of received gross formation. It shows that the best dose of Epofen feeding by reducing the risk of T-2 toxicosis in broiler-chickens is 200 g/t feed, which improves the basic economic and useful qualities (Dzhaboeva et al, 2019;Kennedy et al, 2019) To ensure high growth rate for broiler chickens, especially at the risk of mycotoxicosis, the problem of increasing the activity of digestive enzymes is of paramount importance, so we studied the effect of different antioxidant doses on the enzymes activity in the content of the muscular stomach (Table 4) and duodenum ( Table 5).…”