Open Science Research Excellence
@article{(International Science Index):http://waset.org/publications/10008408,
  title    = {Nutritional Value of Rabbit Meat after Contamination with 1,1-Dimethylhydrazine},
  author    = {Balgabay Sadepovich Maikanov and  Laura Tyulegenovna Auteleyeva and  Seidenova Simbat Polatbekovna},
  country   = {Kazakhstan},
  institution={S.Seifullin Kazakh Agro Technical University},
  abstract  = {In this article reduced nutritional value of the rabbits’ meat at 1, 1 dimethylhydrazine experimental toxicosis is shown. The assay was performed on liquid chromatograph SHIMADZU LC-20 Prominence (Japan) with fluorometric and spectrophotometric detector. This research has revealed that samples of rabbit meat of the experimental group had significant differences from the control group:in amino acids concentration from 1.2% to 9.1%; vitamin concentration from 11.2% to 60.5%, macro – minerals concentration from 17.4% to 78.1% and saturated fatty acids concentration from 17,1% to 34.5%, respectively. The decrease in the chemical composition of rabbits’ meat at 1,1 dimethylhydrazine toxicosis may be due to changes in the internal processes associated with impaired metabolic homeostasis of animals.
},
    journal   = {International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering},  volume    = {11},
  number    = {7},
  year      = {2017},
  pages     = {580 - 583},
  ee        = {http://waset.org/publications/10008408},
  url       = {http://waset.org/Publications?p=127},
  bibsource = {http://waset.org/Publications},
  issn      = {eISSN:1307-6892},
  publisher = {World Academy of Science, Engineering and Technology},
  index     = {International Science Index 127, 2017},
}