RESUMEN

New bio-based dietary supplement with micronutrients for livestock was elaborated. The new preparation was tested on laying hens to determine the influence of new biological feed additives on the level of trace elements in egg content. The diet of laying hens (Hy-Line Brown, 30 weeks of age) was supplemented with soya bean meal enriched with Cu(II), Zn(II), Fe(II) and Cr(III) by biosorption. A total of 150 laying hens were divided into five groups: one control and four experimental. In the control group, microelements were supplemented in the inorganic form, whereas in experimental groups, Cu, Zn, Fe and Cr were replaced with soya bean meal enriched with a given microelement ion. The feeding experiment was conducted for 12 weeks and was divided into three series. The results showed that adding the new feed additives to the diet of laying hens had an impact on microelement transfer to eggs, in particular with increased dosing. Eggs were biofortified with iron, zinc and copper and to a lesser extent with chromium. The microelements were accumulated primarily in the albumen because soy protein was the carrier of micronutrient ions in hens' diet. Transfer of trace elements to eggs was not linearly dependent on the dosage of biologically bound microelements in the diet.

Asunto(s)

RESUMEN

The present work reports studies on biofortification of milk and cheese with microelements. The diet of goats was supplemented with soya-based preparations with Cu(II), Fe(II), Zn(II) and Mn(II), produced by biosorption, instead of mineral salts. In innovative preparations, soya was the biological carrier of microelements. The utilitarian properties of the new preparations were tested in two groups (8 goats in each): experimental and control. The concentration of supplemented microelements was monitored in milk during the experiment. The collected milk was then used to produce cheese by enzymatic and acidic coagulation method. The effect of milk and cheese biofortification in microelements was confirmed. In milk, the level of the following microelements was higher than in the control: Cu(II) - 8.2 %, Mn(II) - 29.2 %, Zn(II) - 14.6 %. In cheese the content of Zn(II) obtained in enzymatic (19.8 %) and in acidic (120 %) coagulation was higher when compared to the control group. By using bio-preparations with microelements it was possible to produce new generation of functional food biofortified with microelements, by agronomic, and thus sustainable and ethically acceptable way. Biofortified milk and cheese can be used as designer milk to prevent from micronutrient deficiencies. Graphical Abstractᅟ.