Abstract
The paper presents the results of a scientific and economic experiment on the inclusion of biologically active iron nanopowder in the diet of Kalmyk bulls. The purpose of the experiment is lifetime enrichment of bulls muscle tissue with iron, a necessary nutraceutical for baby and functional food. The introduction of a suspension of passivated active nano-iron into the composition of a compound feed applied by spraying at a dose of 0.09 mg of a suspension containing 0.08 mg of iron nanoparticles per 1 kg of live weight per day. The addition of a suspension of biologically active nano-iron to the diet of fattening Kalmyk breed calves made it possible to improve the nutritional composition of meat. The enrichment of beef with iron by more than 2 times has been established. The iron content in the longissimus muscle of the carcasses of the experimental group of bulls was 89.29 mg Fe/kg of natural beef. This is 256.9% more in relation to the control. An increased content of iron in the blood serum of experimental bulls was established, in the diet of which nano-iron was introduced. The difference in the three age periods of fattening in relation to the control was 32.5, 64.1 and 69.5%, respectively. At all age periods, hemoglobin in the experimental group (with the addition of bioactive nano-iron to the diet) is 4.4–4.7% higher than in the control (p < 0.05).
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Acknowledgments
We are indebted to the researcher of metal nanopowders Aleksandr Sergeevich Danilov, a graduate student of the Faculty of Physics and Technology of the Kuban State University, for the assistance in purchasing materials and obtaining measurements of physicochemical indicators.
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Golovko, E., Sinelshchikova, I., Zabashta, N. (2022). Lifetime Iron Fortification of Beef for Baby and Functional Nutrition. In: Muratov, A., Ignateva, S. (eds) Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East (AFE-2021). AFE 2021. Lecture Notes in Networks and Systems, vol 354. Springer, Cham. https://doi.org/10.1007/978-3-030-91405-9_20
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DOI: https://doi.org/10.1007/978-3-030-91405-9_20
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