Assessment of the quality and safety of the use of vegetable fats in meat production

Abstract

Abstract The high demand for quality and nutritious foods is constantly growing. To provide the population with high-quality meat products, it is necessary to determine the impact of the components introduced into the feed ration, which have a negative and positive impact on the production of these products, and then develop and apply tools to improve their quality. The oil and fat industry is a potential source of production of high-quality feed products for various types of animal husbandry, since the composition of oil-containing raw materials contains all the necessary components for animal nutrition. The main objective of our study was to assess and predict the quality and safety of the use of vegetable fats (palm, sunflower, soybean, rapeseed and flaxseed oils) in the production of beef meat. It has been found that the additional inclusion of vegetable fats enhances the intensity of metabolic processes in the body and thereby contributes to an increase in meat productivity.