%0 Journal Article
	%A Balgabay Sadepovich Maikanov and  Laura Tyulegenovna Auteleyeva and  Seidenova Simbat Polatbekovna
	%D 2017
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 127, 2017
	%T Nutritional Value of Rabbit Meat after Contamination with 1,1-Dimethylhydrazine
	%U https://publications.waset.org/pdf/10008408
	%V 127
	%X 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.

	%P 580 - 583