Voloshyn R. Lipid peroxidation content and fatty acid composition of lipids in skeletal muscles and liver of chickens-broilers depending on technology of storage and amount of tocopherol in a ration.

Object - the peculiarities of peroxide processes, lipid content and fatty acid composition in thoracic muscles, thigh muscles and liver of broiler chickens after slaughter and 6-month storage in the frozen state for different amounts of tocopherol in the diet. Purpose - to determine the influence of different amounts of tocopherol in the diet of broiler chickens on its content of lipid peroxidation products, total lipid and fatty acid composition in thoracic muscles, thigh muscles and the liver immediately after slaughter and 6 months of storage in the frozen state. Methods and apparatus - biochemical, chromatographic, statistics. Novelty - first established dose-dependent increase in vitamin E and reduction products of lipid peroxidation in breast muscle, thigh muscle and liver of broilers with increasing amount of tocopherol in the diet from 10 to 160 mg / kg feed. Revealed increased content of phospholipids and arachidonic acid in total lipids in meat and liver of broiler chickens with an increase of tocopherol in animal feed. It was found that storage of meat and liver of broiler chickens during 6 months in frozen foods cause a reduction in the amount of vitamin E, but not significantly affect the content of LPO products, certain classes of lipids and polyunsaturated fatty acids in total lipids. Shown that growing conditions, storage technology and processing of meat of broiler chickens affect the intensity of lipid peroxidation, vitamins A and E. The effectiveness of implementation - Results of the studies used in the educational process at the Department of Biochemistry and Biotechnology, Veterinary and radiological examination, standardization and certification of Lviv National University of Veterinary Medicine and Biotechnology named. SZ Biotechnologies and organic and biological chemistry Bila National Agrarian University. Scope: biochemistry, feeding. poultry.