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Information × Registration Number 0216U007224, 0114U003006 , R & D reports Title Veterinary-sanitary inspection of food slaughtering rabbits by using water-soluble form of vitamin E popup.stage_title Head Olga Yakubchak, Registration Date 27-04-2016 Organization National university of Life and Environmental Sciences of Ukraine popup.description2 Object of study - veterinary and sanitary examination of products of slaughter rabbits under conditions of watering of vitamin E in water-soluble form. The aim - veterinary and sanitary examination of products of slaughter rabbits for the use of vitamin E in water-soluble form. Methods - Clinical (monitoring the development and health of laboratory animals), hematology (counting the total number of leukocytes in the blood using a counting chamber Goryaeva by the conventional method), sensory (appearance, aroma, flavor, tenderness, juiciness, navarystist broth) , chemical (pH, reaction with copper sulfate), biochemical (enzyme activity of blood, alkaline phosphatase (ALP), total bilirubin, total protein, glucose, amylase, creatinine, urea), microscopic (smears), bacteriological (number of mesophilic aerobic and facultative anaerobic microorganisms, bacteria of E. coli, Salmonella, Proteus, staphylococcus, Listeria), histological (histological structure of the liver, kidneys, myocardium), statistics (calculation results). The obtained results of research proven mechanism of action of different concentrations of vitamin E in water-soluble form of the physiological state of the body during the growing rabbits by intensive technologies. For the first time in laboratory mice (0.25 mg / Ch. And 0.01 mg / ch.) And in rabbits experimentally determined effective dose (1 mg / ch.) Of vitamin E in water-soluble form that is 4 times lower than the physiological Fat-soluble reasonable. Meat of rabbit derived from rabbits which vypoyuvaly vitamin E in water-soluble form, had better organoleptic properties (color, taste, aroma) by 0.22 points, chemical (indicators characterizing freshness, namely pH - at 0.86% , the reaction of copper sulfate and Nessler reagent negative), microscopic (individual microorganisms are predominantly coccal forms), microbiological (reduction of mesophilic aerobic and facultative anaerobic microorganisms in 3.5% of E. coli bacteria - 20%, Proteus - at 9.2%), indicating that the extension of its shelf life. Found the best chemical composition of products of slaughter rabbits (protein content higher by 1.12%). The accumulation of vitamin E in water-soluble form in muscles up to 2.27% in the liver - to 7.16%. Improves the amino acid composition of meat (the content of essential amino-acids at 0.32% higher essential amino acids - 1.7%), fatty acid composition (increased ratio of ?-6 to ?-3 fatty acids in 1.79 times). Increases macronutrient and micronutrient content in meat: Ca - at 0,005%, Fe - 0.08 mg / kg. Rabbit higher biological value by 7%. The microstructure of products of slaughter rabbits characterized by intense color, dual presence of hepatocytes. Field of application - Veterinary medicine5481 Product Description popup.authors Ігнатовська Маріанна Володимирівна Білик Руслан Іванович popup.nrat_date 2020-04-02 Close