Link t full russian text
Download PDF format
Biovailability of meat at mono- and mixed infections
M.E. Mkrtchyan
PhD in biological sciences
Izhevsk State Agricultural Academy
426069, Russia, Republic of Udmurtia, Izhevsk, Studencheskaya st., 11,
e-mail: info@izhgsha.ru
S.O. Movsesyan
Academician of NAN Armenia
Centre of Parasitology of Institute for Problems of Ecology and Evolution RAS named after A.N. Severtsov, 119071, Moscow, Leninsky pr., 33,
e-mail: movsesyan@list.ru
Based on above mentioned the authors set a goal to determine the bioavailability of meat in relation to its chemical composition depending on mono- and mixed infections in cattle. Studies are conducted on 20 animals that according to results of coprological research and helminthological autopsy by K.I. Skryabin method are divided into 4 test groups (5 heads in group). Animals in first group were infected with Fasciola sp., second group – Dicrocoelium sp., third group – association of Fasciola sp. and Dicrocoelium sp., fourth group – control group (intact group). Based on research results the authors came to conclusion that in case of trematodosis the changes of chemical composition and chemical physical properties of meat especially of beef registered by trematodosis may result in degeneration of quality and nutritional value of the most valuable food stuff. It is especially pointed out that the dry-substance content is reducing due to presence of mineral components. Moreover the protein fat ratio in helminthosis is less than the value of control group. This is especially expressed in dicrocoeliosis mono infection that may be caused by intoxication of animal and disturbance of proteins and fats metabolism. Infection with trematodes affect the chemical composition and reflect the nutritional value of meat that has been proven by reducing (Р < 0,001) of food energy by 52,49–66,47 kJ as well as by accumulating of products of decomposition of organic compounds verified by рН value and coefficient of acidity – oxidation of meat.
Keywords: trematodes, meat, chemical composition, food energy, cattle.