Quality indicators of broiler chickens' meat under the influence of gadolinium and lanthanum orthovanadate nanoparticles
2024
Alla Masliuk | Valerii Ushkalov | Oleksandr Orobchenko | Olena Kurbatska | Roman Sachuk | Volodymyr Klochkov | Svitlana Yefimova
Nanotechnology is successfully used to ensure food quality, to enrich food with minerals, vitamins and antioxidants, and to improve the organoleptic properties of food. Nanoparticles of rare earth elements – gadolinium and lanthanum orthovanadates – have prospects for use in growing broiler chickens to improve meat quality, since their introduction in a therapeutic dose (0.2 mg/L of drinking water – on average, chickens received 0.09 (0.13-0.05) mg/kg body weight) for 10 days led to an increase in the mass fraction of protein and a decrease in the mass fraction of fat (gadolinium orthovanadate nanoparticles) and an increase in the mass fraction of dry matter during the administration period, along with an increase in the mass fraction of protein and ash (lanthanum orthovanadate nanoparticles and a mixture of gadolinium orthovanadate and lanthanum orthovanadate nanoparticles), which increases the energy value of meat.
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