Biological activity of phenolic compounds of oats depending on the technology of its use in feeding geese.

Abstract

ENG : Avenanthramide phenolic compounds are present in the composition of the green mass and seed oat grain. These compounds have powerful biological activity, however, the content of these compounds fluctuates significantly. The purpose of the conducted research was to determine the content of avenanthramides in the composition of the green mass of oats of the Spurt variety of milk-wax maturity and further optimization of the technology of using oats in feeding geese. The results of the chromatographic analysis of oat samples proved the presence of avenanthra mides, tricin and oxylipins both in the grain and in the green mass of oats. A compa rative study of the influence of the aqueous extract of the green mass of sowing oats and the green mass of oats in the geese diet on their development in ontogenesis and the biological value of the obtained meat was conducted. It has been established that under the influence of biologically active compounds of oats, the antioxidant activity of the muscle tissues of geese increased significantly during ontogenesis, which contributed to the increase in the nutritional value of the obtained meat. It has been proven that oat extract contributes to a more powerful activation of the antioxidant system of geese muscle tissues during the physiological stress of feather formation. However, a higher content of ω3- and ω6-polyunsaturated fatty acids of lipids in skeletal muscles after slaughter was established for geese that received green mass of oats. Addition of oat extract to the geese diet prolonged the state of pro-oxidant-antioxidant balance and contributed to an increase in the content of essential fatty acids in meat during 120 days of storage of whole goose carcasses. The addition of oats and alfalfa to the geese diet led to an improvement in poultry meat yield and an increase in its protein content. A positive effect of oats and alfalfa on the ability of meat to retain moisture and loss of mass during defrosting was es tablished. An increase in the content of ω3-polyunsaturated fatty acids, vitamin E, β-carotene and essential amino acids threonine and methionine was also observed. At the same time, the level content of other essential amino acids remained at the level of the meat of the control group. In the thigh goose meat of the experimental group, during low-temperature stor age, the processes of peroxide oxidation were activated 12 days later than in the cor responding samples of the control group. At the end of storage, the meat of the research group had a significantly higher content of vitamin E, β-carotene and ω3-PUFA. The content of essential amino acids valine, leucine and isoleucine in the experimental sample also exceeded the corresponding indicators of the control group.////////////////////////UKR: У дослідженні порівнюється вплив водних екстрактів вівса посівного і вівса на розвиток гусей і харчову цінність їх м'яса. Результати показують, що додавання вівса та люцерни до раціону гусей підвищує поживність м’яса. Ці переваги зберігаються навіть під час тривалого зберігання при низькій температурі, покращуючи поживну цінність м’яса.