Justification of rational and safe biotechnological methods of using fat additives from vegetable raw materials

Abstract

Abstract Development of technologies for the production of new safe food products based on natural raw materials are one of the most important areas of development of the food industry. The paper analyzes the nutritional and biological value of three types of palm, soy and linseed oils. The experiment showed that the inclusion of palm oil (3% dry matter) in the diet of calves increases the digestibility of crude protein by 5.6%, crude fiber-by 2.0%, crude fat-by 25.1% the reaction to soy and linseed oil was accompanied by inhibition of the digestibility of fiber, protein and fat. Depending on the fatty acid composition of sunflower oil, the digestibility of arginine increased by 5.3%, Proline – by 5%, and histidine – by 3.7% compared to the control group (without oil). The inclusion of palm and soy oil was accompanied by a decrease in the digestibility of palmitic and oleic acids with an increase in the content of linoleic acid by 16.9% the Inclusion of linseed oil in the diet stimulated the digestibility of palmitic and linolenic acids by 26.2% and 23.0% and reduced the level of oleic and linoleic acids by 4.5 and 56.5%. Thus, the use of vegetable fat as an open-access energy source contributes to a selective increase in the production of safe products.