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Effects of Selenium Preparation on Morphological and Biochemical Parameters of Quail Meat |
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| รหัสดีโอไอ | |
| Creator | Ksenia Nikolaevna Bachinina, Sergey Nikolaevich Povetkin, Alexander Nikolaevich Simonov, Sergey Viktorovich Pushkin, Anastasiya Alexandrovna Blinova, Ekaterina Dmitrievna Sukhanova, Igor Spartakovich Baklanov and Roman Olegovich Kolesnikov |
| Title | Effects of Selenium Preparation on Morphological and Biochemical Parameters of Quail Meat |
| Contributor | - |
| Publisher | TuEngr Group |
| Publication Year | 2564 |
| Journal Title | International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies |
| Journal Vol. | 12 |
| Journal No. | 13 |
| Page no. | 12A13K: 1-7 |
| Keyword | quail, semi-finished products, biological value, amino acid score, nanostructure, protein. |
| URL Website | http://TuEngr.com/Vol12_13.html |
| Website title | ITJEMAST V12(13) 2021 @ TuEngr.com |
| ISSN | 2228-9860 |
| Abstract | Selenium has a special place among the biochemically significant micronutrients. The source of selenium in soils, among other things, is precipitation. Since rainwater includes selenium, it enters the atmosphere as a biological methylation result, as well as with volcanic and industrial emissions. In most natural waters, the concentration of selenium is low, due to the strong adsorption of its ions (selenites) by clay minerals and especially hydroxylated iron oxides. Unfortunately, in any organism, only a certain part of macro-and microelements can be assimilated and synthesized by the body into a metabolically active form. This is due to such a phenomenon as bioavailability - the assimilation efficiency and minerals used. To prevent the occurrence of such problems, it is necessary to control the regular necessary mineral substances intake with fodder in optimum quantity, ratios, and in strict accordance with the needs of animals from different sources or with different physiological body conditions. The purpose of the study was to study the effect of selenium preparation on morphological and biochemical parameters of quail meat. |
