@article{(Open Science Index):https://publications.waset.org/pdf/10008408, title = {Nutritional Value of Rabbit Meat after Contamination with 1,1-Dimethylhydrazine}, author = {Balgabay Sadepovich Maikanov and Laura Tyulegenovna Auteleyeva and Seidenova Simbat Polatbekovna}, country = {}, institution = {}, abstract = {In this article reduced nutritional value of the rabbits’ meat at 1, 1 dimethylhydrazine experimental toxicosis is shown. The assay was performed on liquid chromatograph SHIMADZU LC-20 Prominence (Japan) with fluorometric and spectrophotometric detector. This research has revealed that samples of rabbit meat of the experimental group had significant differences from the control group:in amino acids concentration from 1.2% to 9.1%; vitamin concentration from 11.2% to 60.5%, macro – minerals concentration from 17.4% to 78.1% and saturated fatty acids concentration from 17,1% to 34.5%, respectively. The decrease in the chemical composition of rabbits’ meat at 1,1 dimethylhydrazine toxicosis may be due to changes in the internal processes associated with impaired metabolic homeostasis of animals. }, journal = {International Journal of Nutrition and Food Engineering}, volume = {11}, number = {7}, year = {2017}, pages = {580 - 583}, ee = {https://publications.waset.org/pdf/10008408}, url = {https://publications.waset.org/vol/127}, bibsource = {https://publications.waset.org/}, issn = {eISSN: 1307-6892}, publisher = {World Academy of Science, Engineering and Technology}, index = {Open Science Index 127, 2017}, }