Influence of pig fat of different chemical composition in the diet of quails on productivity and biochemical composition of tissues

The results of the studies of quails kept on diets using subcutaneous fat of pigs bred in Siberia in feed additives, different in morphological, chemical composition, as well as organoleptic qualities, are presented. The following parameters were studied: growth rate, viability, egg laying rate, biochemical blood characteristics (triglycerides, total cholesterol, high-density lipoproteins, low-density lipoproteins, atherogenic index, free radical oxidation and antioxidants levels). The following breeds were studied: Kemerovo (K) and Pietrain (P) and their fat. In breed K, the fat thickness was 35.1 mm; in breed P, 21.1 mm, saturated fatty acids (SFA) in fat were 41.56 and 38.28%, respectively, polyunsaturated fatty acids (PUFA) - 15.18 and 19.42%, linoleic acid 15.08 and 19.22%, cholesterol 0.16 and 0.26%. The organoleptic qualities of the fat were 3.9 and 2.4 points, respectively. The fat of these pig breeds, as well as sunflower oil (control), was added to the feed of quail chickens of three groups of 60 individuals each up to 23 weeks of age (3.0 - 3.5% of the weight of the diet). The quails that received K-breed fat grew faster, they had higher egg production, and the average egg weight. In the quails treated with fat of breed P containing a high level of total cholesterol, rich in PUFA and linoleic acid, there were significantly more low-density lipoproteins in the blood serum (44.9 ± 9.01mg / dl versus 29.0 ± 5.51 in group K and 28.6 ± 4.81 in the control), higher peroxidation lipids and the highest atherogenic index. The data obtained indicate that the fat of breed K is more useful for animal nutrition than the fat of pigs of breed P and may be a priority in human nutrition. This provides the basis for testing and confirming the results obtained in humans, as well as for pig breeding in the direction of improving the fatty acid composition of meat and fat in the direction of increasing the concentration of saturated fatty acids.

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