INCREASING THE RESISTANCE OF COMPOUND FEED DURING STORAGE

Abstract

Analysis of experimental studies has shown that the shelf life of loose compound feed is determined by the physical properties of the mixture, moisture exchange function, oxygen sorption and carbon dioxide desorption parameters, which can be calculated using the empirical expressions given. A summary of studies on gas exchange in loose compound feeds leads to the conclusion that an increase in their moisture content and storage temperature contributes to the intensification of sorption and desorption processes, creates favourable conditions for the development of microorganisms, and causes a decrease in the quality of compound feeds as the storage period increases. Antioxidants in compound feed. We processed the results of experimental studies on the storage of loose compound feed and protein-vitamin supplements based on the results of work carried out in laboratory and production conditions. Research on changes in vitamin content. The results of storing compound feed of different recipes are determined by changes in vitamin content, amino acid composition, microbiological indicators, crude fat content, total acidity, acid, peroxide and iodine values. When assessing the quality of compound feed, changes in the content of water- and fat-soluble vitamins are often used.
Antioxidants are chemical compounds or substances that can inhibit oxidation processes, thereby neutralising potentially harmful oxides in living organisms. Even in extremely low concentrations, these substances are effective in preventing or stopping oxidation reactions, which highlights their critical importance in biological systems. Antioxidants play an important role in maintaining health and developing an optimal diet for animals. In addition, they are widely used in the production of feed additives and premixes, helping to extend their shelf life and maintaining the stability and quality of these products.