Корректировка липидного статуса животного сырья

Введение: Липидный состав жирового сырья животного происхождения играет ключевую роль в создании сбалансированных кормов для сельскохозяйственных животных. Однако природные жиры часто не соответствуют требованиям по содержанию жирных кислот, что ограничивает их использование в кормовых композициях. Несмотря на достижения в области биотехнологической переработки жиров, остается недостаточно изученным вопрос применения ферментативных методов для корректировки их липидного состава.

Цель: Разработка методологии переэтерификации жирового сырья для получения липидных композиций с измененным жирнокислотным составом, пригодных для использования в рецептурах кормов для сельскохозяйственных животных.

Материалы и методы: Объектами исследования выступали жировые отходы мясокомбинатов, нутряной свиной жир и костный жир крупного рогатого скота. Переэтерификация проводилась в присутствии рыбьего жира. Контролировались дисперсность системы и жирнокислотный состав. Методология включала совмещение жировых компонентов с ферментами, их нагревание и механическое или ультразвуковое диспергирование для повышения эффективности переработки.

Результаты: Было определено содержание основных жирных кислот в исходном сырье и полупродуктах. Получены эмульсии с размером липидных частиц 0,1–200 мкм. Установлены оптимальные условия ферментативной обработки: концентрация субстрата 300–350 г/л, температура 60 ± 2 °С, рН 5,0; ферментная активность 500 ед/л, термическая активация фермента – 20 мин при 60 °С. Гидролизаты, полученные в ходе исследования, могут быть использованы для улучшения кормовой базы.

Выводы: Разработанная методология переработки жирового сырья позволяет эффективно трансформировать как природные жиры, так и отходы мясоперерабатывающих предприятий в высокодисперсную биомассу. Определены оптимальные условия ферментативной обработки, что обеспечивает возможность создания сбалансированных липидных компонентов для производства кормов.

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