Effect of different concentrations of colloidal silver on the chemical composition of quail meat
Keywords:
trace elements, a solution of silver nanoparticles, quail, muscle, accumulationAbstract
The search for an alternative to antibiotics in quail breeding involves theevelopment of new agents with antibacterial properties and a study of their effect on the quality and safety of the resulting product. Among the promising drugs on the market of new antimicrobial agents, related to nanotechnology, one of the first positions is nanosilver preparations, which have a wide range of antibacterial, antiviral, antiparasitic, and potent inflammatory drugs. At the same time, the use of colloidal silver in poultry farming certainly has corresponding consequences on the main consumer product – meat, offal and eggs, which, in turn, affect human health. It has been established that with oral administration of various concentrations of solutions of colloidal silver in quail, the liver and tubular bones have the highest cumulative ability, of all the studied tissues. Also, the distribution and cumulation of silver nanoparticles in various quail tissues indicate a dose-dependent accumulation of silver. The effect of various concentrations of colloidal silver solutions on some indicators of the quality and safety of quail meat was studied. It has been established that boiling quails over the period of growing solutions of colloidal silver in doses of 0.02-2.0 mg/l improves the quality of meat in terms of protein, calcium and phosphorus.
Boiling quail of a colloidal silver solution in doses of 0.02-2.0 mg/l leads to an increase in copper contentin muscles by 1.2-2.1 times, does not depend on the dose and period of drinking. The content of zinc and cobalt in the muscles of quail is not significantlydependent on the dose of boiling of a colloidal silver solution. Boiling quails of a solution of colloidal silver in doses of 1.0 and 2.0 mg /l does not affect the level of iron, and in doses of 0.02 and 0.2 mg/l it contributes to an increase in its content by 1.3-3.5 times the muscles.
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