Problems and Prospects of Leather Industry Development in Kazakhstan

Abdikerimova, G.I.; Yesbolova, Ainur; Kulanova, D.A.; Mergenbayeva, Aziza; Daurbayeva, M.U.

doi:10.47367/0021-3497_2022_1_28

Cited by 2 publications

(2 citation statements)

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“…The poultry sector in the Republic of Kazakhstan also has a leading position in the provision of high-quality meat products to the population. Poultry meat contains all the necessary nutrients that can be easily absorbed by the human body [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

The efficacy of licorice root extract on meat amino acid, fatty acid, vitamin, and mineral composition and productivity of quail

Nurgaliyev,

Kushmukhanov,

Kereyev

et al. 2024

Vet World

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Background and Aim: Poultry meat is an excellent animal protein source accessible to many low-income families in developing countries. It is also part of a balanced diet and contains valuable nutrients necessary for maintaining human health. The poultry sector implements improved processes to increase the quality and nutritional value of poultry meat. This study aimed to determine the influence of licorice root extract on the amino acid, fatty acid, vitamin, mineral composition, nutritional value, and productivity of quail meat. Materials and Methods: Two groups were formed from Japanese quails: A control group and one experimental group, each consisting of 50 individuals. Quails from both the experimental and control groups received the same complete diet. Quails in the experimental group had licorice root extract added to their water at a dosage of 10 g/L, starting from the age of 3 days to 42 days of growth. At 42 days of age, 30 birds from each group were slaughtered to examine their meat productivity and chemical composition. The quail carcasses were analyzed for the following parameters: Live weight, carcass weight, nutritional value, mineral substances, vitamin content, fatty acid composition, amino acid composition, and amino acid score. Results: This study demonstrated that quails in the experimental group receiving water with licorice extract exhibited higher indicators than those in the control group. Calcium (21.05%), magnesium (20.83%), and phosphorus (23.53%) were the most elevated mineral substances in the meat of the experimental birds. Vitamins E (22.22%) and C (20.0%) showed the greatest increase in vitamin content. The fatty acid composition parameters 17:0 margaric acid (8.16%), 18:3 linolenic acid (6.25%), and 20:4 arachidonic acid (4.49%) showed the highest increase. There was a clear increase in the amino acids valine (4.61%), lysine (4.32%), threonine (5.99%), tryptophan (4.87%), phenylalanine (5.87%), and cysteine (14.17%). The application of licorice root extract also positively impacted the amino acid score of quail meat, except for leucine, which remained within the range compared with the control group. Quails in the experimental group weighed 7.96% more live weight before slaughter than the controls. Moreover, the carcass weight was in favor of the experimental group (8.59%). Conclusion: The use of licorice root extract positively influences the quality and biological value of quail meat. Data on amino acids, fatty acids, vitamins, trace elements, and other important components of quail meat will significantly expand our understanding of the biological value of licorice root extract. These findings can be used in the formulation of balanced diets for children and adults and highlight the importance of this issue. Keywords: amino acids, licorice root extract, minerals, quails, vitamins

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Section: Introductionmentioning

confidence: 99%

The efficacy of licorice root extract on meat amino acid, fatty acid, vitamin, and mineral composition and productivity of quail

Nurgaliyev,

Kushmukhanov,

Kereyev

et al. 2024

Vet World

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“…After the slaughter of the animal and the cessation of the metabolism, complex chemical processes occur in the skin, leading to structural changes and the destruction of tissues: autolysis and decay. The inhibition and complete cessation of these processes can be achieved by treating skins with chemicals that have bactericidal or bacteriostatic properties (preservatives and antiseptics) [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

Development of Sheepskin Processing Technology Using Whey

Sydykova,

Smagulova,

Moisseyeva

2023

Fibres &Amp; Textiles in Eastern Europe

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In this study, the possibility of using whey as a preservative and aldazan as an antiseptic was studied in order to reduce the consumption of sodium chloride, enhance the effect of preservation, and reduce the duration of sheepskin processing during preservation. The whey-salt method proposed for preserving raw sheepskin allows to reduce the consumption of sodium chloride through the use of whey in preservative compositions by up to 50%, the duration of the process of processing skins in comparison with the traditional method by 1.5-2 times (traditional method - 80 hours, proposed - 54-56 hours), the preservation process from 8 to 4 hours, the drying process from 72 to 48-50 hours, the cost of the preservation process, as well as the water consumption and pollution of wastewater from enterprises.

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Problems and Prospects of Leather Industry Development in Kazakhstan

Cited by 2 publications

References 0 publications

The efficacy of licorice root extract on meat amino acid, fatty acid, vitamin, and mineral composition and productivity of quail

The efficacy of licorice root extract on meat amino acid, fatty acid, vitamin, and mineral composition and productivity of quail

Development of Sheepskin Processing Technology Using Whey

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