Quality indicators of broiler chickens' meat under the influence of gadolinium and lanthanum orthovanadate nanoparticles

Authors

  • Alla Masliuk Department of Epizootology, Microbiology and virology, National University of Life and Environmental Sciences of Ukraine, Heroiv Oborony, 15, 03041 Kyiv, Ukraine.
  • Valerii Ushkalov Department of Epizootology, Microbiology and virology, National University of Life and Environmental Sciences of Ukraine, Heroiv Oborony, 15, 03041 Kyiv, Ukraine.
  • Oleksandr Orobchenko Laboratory of Toxicological Monitoring, National Scientific Center Institute of Experimental and Clinical Veterinary Medicine, Pushkinska, 83, 61023 Kharkiv, Ukraine.
  • Olena Kurbatska Laboratory of Toxicological Monitoring, National Scientific Center Institute of Experimental and Clinical Veterinary Medicine, Pushkinska, 83, 61023 Kharkiv, Ukraine.
  • Roman Sachuk Department of Ecology, Geography and Tourism, Rivne State University for the Humanities, Plastova, 31, 3300 Rivne, Ukraine.
  • Volodymyr Klochkov Department of Nanostructured Materials named after Yu.V. Malyukin, Institute for Scintillation Materials NAS of Ukraine, prosp. Nauky, 60, 61001 Kharkiv, Ukraine.
  • Svitlana Yefimova Department of Nanostructured Materials named after Yu.V. Malyukin, Institute for Scintillation Materials NAS of Ukraine, prosp. Nauky, 60, 61001 Kharkiv, Ukraine.

Keywords:

broiler chickens, gadolinium orthovanadates nanoparticles, lanthanum orthovanadates nanoparticles, meat quality, poultry

Abstract

Nanotechnology is successfully used to ensure food quality, to enrich food with minerals, vitamins and antioxidants, and to improve the organoleptic properties of food. Nanoparticles of rare earth elements – gadolinium and lanthanum orthovanadates – have prospects for use in growing broiler chickens to improve meat quality, since their introduction in a therapeutic dose (0.2 mg/L of drinking water – on average, chickens received 0.09 (0.13-0.05) mg/kg body weight) for 10 days led to an increase in the mass fraction of protein and a decrease in the mass fraction of fat (gadolinium orthovanadate nanoparticles) and an increase in the mass fraction of dry matter during the administration period, along with an increase in the mass fraction of protein and ash (lanthanum orthovanadate nanoparticles and a mixture of gadolinium orthovanadate and lanthanum orthovanadate nanoparticles), which increases the energy value of meat.

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Published

2024-07-01

How to Cite

Masliuk, A., Ushkalov, V., Orobchenko, O., Kurbatska, O., Sachuk, R., Klochkov, V., & Yefimova, S. (2024). Quality indicators of broiler chickens’ meat under the influence of gadolinium and lanthanum orthovanadate nanoparticles. Journal of Advanced Veterinary Research, 14(6), 954-958. Retrieved from https://www.advetresearch.com/index.php/AVR/article/view/1867

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Section

Original Research