Chapters authored
Role of Humic Substances in Formation of Safety and Quality of Poultry Meat
The purpose of this chapter was to study the influence of humic substances on the formation of the safety and quality of poultry meat. The high abilities of the natural and organic complex of humic acids “Reasil®HumicHealth” (produced in Russia, Saratov) to sorb and desorb five mycotoxins of compound feed (aflatoxin B1, ochratoxin, toxin T-2, zearalenone and fuminisin B1) were experimentally established. The hepatoprotective ability of humic acids was observed in experiments on broilers using rapeseed meal containing an increased amount of secondary plant metabolites that could cause liver damage. It was found out that the inclusion of humic acids in the amount of 1 and 1.5 g per 1 kg of feed to the main diet of broiler chickens has a more stable positive effect, both in terms of slaughter indicators (yield of semieviscerated carcasses and carcasses of complete evisceration), and in the production of the most valuable natural semi-finished products (breast, chicken legs) due to the intensive growth of muscle tissue. A clear improvement in the morpho-biochemical and immunological parameters of blood and micromorphometric characteristics of the organs of the immune system of poultry was noted with the use of different concentrations of humic acid salts. The use of the additive at the rate of 1 and 1.5 g per 1 kg of feed does not negatively affect the sensory indicators of finished culinary products.
Part of the book: Humic Substances
Research of Fat Component Safety and Pre-Clinical Evaluation of Infant Adapted Dry Milk Mixtures Physiological Effect
The aim of the study deals with determination of fat component safety and quality key indicators of adapted infant dry milk formulas provided by various manufacturers. The most popular in Russia adapted infant dry milk formulas were selected as study objects. It was found that the qualitative composition of the fat component of dry milk mixtures corresponds to the information placed on the package. However none of the samples under study in terms of the average composition of the prevailing fatty acids fully corresponds to human breast milk. The regulation documents of the Customs Union (TR CU 021/2011, TR CU 024/2011, TR CU 033/2013) establish only the organoleptic evaluation of the adapted breast milk formulas quality indicators. Among the fat component safety indicators only the determination of the peroxide value characterizing the accumulation of primary fat oxidation products. It was also found that the peroxide values of the studied mixtures do not exceed the regulated values. Meanwhile the samples of infant milk food made from dry milk mixtures almost all have unsatisfactory organoleptic characteristics. Defects of taste and smell are associated with the accumulation in the original adapted milk mixtures of a significant amount of secondary products of fat oxidation, which in a biological experiment on animals lead to a decrease in the content of leukocytes and a change of its blood count.
Part of the book: Selected Topics on Infant Feeding