Skorohid A. Fatty acid composiotion of feeds and intensity of polyunsaturated fatty acids hydrogenation in the cows rumen

Object: hydrogenation of polyunsaturated fatty acids of lipids of different feeds in the rumen contents of cows under conditions in vitro, the relationship between fatty acid composition of lipid feed content rumen, blood plasma and milk fat koriv.Metody study: biochemical (chromatographic, refractometric) zootechnical , statistics, biometrics. Novelty: first conducted systematic research fatty acid composition of lipids of vegetative plant feed grown in different areas of the western region of Ukraine, depending on the species, the stage of the growing season, harvesting technology. Influence of forage species and their technology procurement for hydrogenation of polyunsaturated fatty acids in the rumen contents of cows. It is shown the relationship between fatty acid composition of lipid feed content rumen, blood plasma and milk fat of cows. The influence of seasonal and zonal factors on the fatty acid composition of milk cows. Shown to increase the content of polyunsaturated fatty acids in the fat of cows fed with extruded rapeseed cake. It was found that the content of saturated and unsaturated fatty acids in the green mass of feed depends on the area of cultivation, the type and stage of vegetation, the content of saturated and unsaturated fatty acids in feed technology affects their production (hay, silage, meal or pellets). It is shown that if the green mass, silage, hay and flour from red clover grown and fabricated in different areas regions western Ukraine, incubating them in vitro, linolenic acid were respectively 1.84, 1.94, 2.02 and 7 , 13 g / kg, and linoleic - respectively 1.10, 1.80, 3.10 and 3.76 g / kg, after incubation of linolenic acid was respectively 0.77, 0.85, 0.96 and 3, 61 g / kg linoleic and - respectively 0.54, 1.02, 1.86 and 2.41 g / kg. Konstantovano that total lipids liquid contents of the rumen, plasma and milk of cows fed a diet consisting of extruded rapeseed meal significantly increases the relative concentration of unsaturated fatty acids.