ВПЛИВ УМОВ ЗБЕРІГАННЯ НА ПОЖИВНІСТЬ СУХИХ КОРМІВ ДЛЯ НЕПРОДУКТИВНИХ ТВАРИН

I. Beloshitskа
2016 Scientific Messenger of LNU of Veterinary Medicine and Biotechnology  
Stability in storage of dry feed and of their storage duration without appreciably reducing the nutritional value depends not only on the environmental factors, but also on the formulation and production technology. Humidity, temperature contribute to the development of microorganisms that consume energy and nutrients for the development, resulting in reduced energy content therein and crude protein. Manufacturers of dry pet food to ensure feed quality and slowing deterioration and development
more » ... on and development of microbial flora of added preservatives and antioxidants of different origin, which break the chain of oxidation. The introduction of inhibitors in an amount of 0.01% fat oxidation resistance increases 10...15 times.The performed investigations have established that during storage of dry pet food in a variety of storage conditions reduced the content of crude protein, crude fat and increased humidity, despite the conservation of feed. The greatest damage to the nutrients mentioned for the «summer conditions» storage in dry pet food which preserved natural ingredients, which is explained by the most intensive development of microflora in these conditions, and the oxidation of fat under the influence of high temperature and humidity. The best preserved nutrients in dry feed with a chemical preservative for «winter conditions», which are characterized by low temperature. It is seen from the results of studies that the rate of hydrolysis and the depth depends on the temperature and the antioxidant origin: enzymatic catalysis accelerated at 29.8 °C («summer» conditions), reducing the temperature (12 °C) slows down the hydrolysis process (the period of «autumn – spring»), but even at 4.5 ° with the enzymatic activity of microbial lipases shown, but to a lesser degree («winter»).Thus, the main causes of spoilage of feed – high temperature (about 30 °C) and high humidity (60 –70%) to facilitate activation of oxidative processes and the development of the microflora, and the duration of storage, even under favorable conditions, depending on the origin of a preservative. Therefore, it is recommended to store this food in a dry, cool place, preferably dark place.
doi:10.15421/nvlvet7003 fatcat:zm74arpd3jeazexnx756pfeewi