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4 . 2018

New aspects of non-waste use of secondary raw materials of horse breeding in Yakutia

AbstractIn the diet of the population of Yakutia, the meat of 6-month-old and local herd horses is especially valued for its high nutritive value, excellent taste and dietary properties. In addition to meat, a number of other slaughter products, such as by-products, intestinal raw materials, internal fat, blood, etc., can be received during primary processing. Many of them are not fully used. The relevance of this work is to study the possibilities of waste-free use of the Yakut horse products. Biochemical investigation of the composition of the secondary products of slaughter (fat, blood, by-products, intestinal raw materials) was carried out, a concentrate from the internal fat of foals and dry blood were obtained. The inner fat of the Yakut horse in terms of the content of polyunsaturated fatty acids (PUFA) exceeded the PUFA level in subcutaneous fat. The content of linoleic acid was 10.91-12.25%. A low-temperature method for recovering fat has been tested, a fat-containing feed with a PUFA content of about 23% has been obtained. Slaughter blood is a high-value raw material for the production of functional food products as a source of iron, amino acids and other components. The iron content in the blood dried in the infrared dryer fluctuated in insignificant limits from 216.8 to 242.0 mg/kg that indicated a stable level of provision of horses with this trace element. The protein level in the dry blood of mature mares (8-19 years) was 87%. The results of the study of young offspring of the Yakut horse showed that such offal of the first category as liver, heart, kidneys were rich in protein (from 19.1±0.1 to 22.0±0.1%). The esophagus was high in fat (22.3±0.1%). The stomach and intestines were characterized by high ash content (from 3.2±0.2 to 8.0±0.7%).

Keywords:yakut horse, internal fat, polyunsaturated fatty acids, lethal blood, infrared drying, dry blood

Voprosy pitaniia [Problems of Nutrition]. 2018; 87 (4): 87-92. doi: 10.24411/0042-8833-2018-10046.

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CHIEF EDITOR
CHIEF EDITOR
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)

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