@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},
	}