TRANSFORMATION OF QUALITY INDICATORS AND PROLONGATION OF STORAGE OF COMPOUND FEED USING A PRESERVATIVE

Abstract

Nutritional optimization of farm animals and poultry is based on a balanced diet, which involves controlling nutrients, correcting the energy-protein ratio, and ensuring sufficient levels of amino acids, vitamins, macro and microelements. Analysis of changes in the chemical composition, nutritional value and microbiological profile of compound feed indicates that the content of crude protein, fiber and ash remains stable during storage. However, during this period, the lipid fraction is degraded, and carotene and other biologically active compounds are destroyed. Preservatives are used to maintain the quality and extend the shelf life of compound feed. Preservatives that are part of compound feed perform a critical function for long-term storage of products, ensuring the immutability of nutritional value and safety for animals. They actively suppress the development of mold fungi, harmful bacteria and other pathogenic microorganisms that can negatively affect not only the quality of feed, but also the health of animals that consume it. The use of such substances allows you to avoid premature spoilage of the product and significantly reduce the risks of losing its valuable nutrients.
One of the most important properties of preservatives is their ability to protect feed from mold and mycotoxins. These components create unfavorable conditions for the development of fungi of the genera Aspergillus, Penicillium and Fusarium, which are the main sources of the formation of mycotoxins — of extremely dangerous toxic compounds for animals and humans. Reliable prevention of the reproduction of such mushrooms helps to preserve the health of livestock and minimize the risk of negative impact on livestock productivity.