Influence of oxidative degradation of lipids on the biological properties of feed

UDC 636.085.14.22.23

INFLUENCE OF OXIDATIVE DEGRADATION OF LIPIDS ON THE BIOLOGICAL PROPERTIES OF FEED

Kalashnikiva L.I., Nadykta V.D., Dotsenko S.P., Borovsky A.V.

Summary. Fats are main food substances and are an essential component in a balanced feeding. Lipidic component of the feed plays an important physiological role and is contained in some types of feed from 1.5 to 5% based on the wet weight. In the study of biological impact of fatty hydroxyl acids it was revealed that with a small degree of hydroxylation of fat in the diet of laboratory animals, digested well, and at the maximum hydroxylation – biological value and digestibility of the diet containing hydroxy acids decreased. Lipids in contact with the air undergo oxidative changes that lead to the formation and accumulation of products of oxidative degradation of polyunsaturated of fatty acids during storage and production of fodders. The basis of the process of lipid oxidation is the principle of development of chains of free radical reactions leading to degradation of polyunsaturated fatty acids of the original fat. Depth of processes of oxidative degradation of polyunsaturated fatty acids in the lipid composition of feed is reflected in changes of biological properties. Authors noted that the oxidized fats did not show any carcinogenicity. However, there were some metabolic factors, testifying the decrease of biological value and digestibility of feed rations containing different classes of oxidation products. Observed decrease in bioavailability of diets containing lipid oxidation products, due to the interaction of reactive oxidative degradation products of fatty acids with proteins belonging to the diet, as well as enzymes and proteins from the living body. It was found that the introduction to the diet containing oxidized lipids, tocopherols, which are natural antioxidants, prevents the lowering of the biological value of the diet and reduces the risk of contamination of the internal environment of a living organism with adverse chemical agents, as tocopherols inhibit oxidation products of lipids, which favorably affects the health of a living organism.

Keywords: feed lipids, polyunsaturated fatty acids, peroxides, hydroperoxides, secondary oxidation products, biological value, tocopherol, antioxidants, digestibility.

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Author affiliation:

Dotsenko S.P., Kuban State Agrarian University; 13, Kalinina st., Krasnodar, 350044; phone: (861) 234-50-15; e-mail: kalann@mail.ru.

Nodykta V.D., Kuban State Agrarian University; 13, Kalinina st., Krasnodar, 350044; phone: (861) 234-50-15; e-mail: kalann@mail.ru.

Borovsky A.B., Kuban Social Economic Institute"; 3, Kamvolnaya st., Krasnodar, 350018; phone: (861) 234-50-15; e-mail: ya-ksei@yandex.ru.

Responsible for correspondence with the editorial board: Kalashnikova Lyudmila I., Kuban State Technological University; 2, Moskovskaya st., Krasnodar, 350072; e-mail: kalann@mail.ru.