Open AccessFeatures of iodine accumulation in rabbit meat on the background of the use of liposomal form of antioxidants
Author(s) -
Denis Zubochenko,
Pavel Ostapchuk,
A.A. Zubochenko,
T.A. Kuevda,
R.G. Ilyazov
Publication year - 2020
Publication title -
proceedings of v international scientific conference “current state, problems and prospects of the development of agrarian science”
Language(s) - English
Resource type - Conference proceedings
DOI - 10.33952/2542-0720-2020-5-9-10-130
Subject(s) - iodine , chemistry , food science , liposome , rabbit (cipher) , biochemistry , radiochemistry , organic chemistry , computer science , computer security
The degree of accumulation of iodine in rabbit meat on the background of the use of liposomal form of antioxidants with an increased content of iodine was the key aim of our research. Meat of rabbits of experimental groups contains 4.2 % more nitrogen than the meat of control one; this indicates an increased protein metabolism. The content of iodine also increases by 234.1–551.0 % on the background of enrichment of the diet with a liposomal form of antioxidants with an increased iodine content.