Zernovì Produkti ì Kombìkorma (Mar 2022)
EFFECT OF FLOUR FROM PEA STRAW ON LIPID PEROXIDATION AND ANTIOXIDANT PROTECTION IN THE FOOD SYSTEM OF RATS WITH EXPERIMENTAL DYSBIOSIS
Abstract
The work shows that growing peas in Ukraine produces a significant amount of a secondary resource - unused straw, which is inexpedient from both economic and environmental points of view. This also contradicts current global trends regarding the most efficient use of all available types of food and feed raw materials to ensure food security of the population, and reduce the negative impact on the environment. It is shown that the use of pea straw in the feed industry will allow returning a significant amount of natural resources into the chain of creating products for people, in addition, it will contribute to an increase in the production of animal protein. The reasons for the low efficiency of using straw as a component of enriching the nutritional value of compound feed products are given and the expediency of using it as a component with functional properties is shown. The aim of the work was to determine the effect of the consumption of flour from pea straw on the state of lipid peroxidation in the digestive system under conditions of experimental dysbiosis. We used flour from the vegetative parts of peas (straw). Dysbiosis was reproduced in rats using the antibiotic lincomycin. The state of lipid peroxidation (LPO) was studied by the content of malondialdehyde (MDA) in the tissues of the digestive system (mucous membranes of the cheeks, small and large intestines, as well as in the liver). Pea straw flour was added to the compound feed in the amount of 10% instead of wheat grain. The experiment lasted 18 days. The activity of the antioxidant enzyme catalase was also determined, and the antioxidant-prooxidant index (API) was calculated from the ratio of catalase and MDA indices. An increase in lipid peroxidation intensity and a slight decrease in catalase activity in rats with dysbiosis were found. Consumption of flour from pea straw reduced the intensity of lipid peroxidation, especially in the colon mucosa. It was found that dysbiosis in the digestive system stimulates LPO to a greater extent in organs with low catalase activity. Pea straw flour has antioxidant properties.
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