Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 72992 10.21603/2074-9414-2023-4-2476 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Raw Cured Poultry Meat Fortified with Bee Pollen: Biomedical Research on Laboratory Animals Биомедицинские исследования на лабораторных животных сыровяленого мяса птицы, обогащенного пергой пчелиной https://orcid.org/0000-0003-4999-749X Сухов Максим Александрович Sukhov Maksim A. maksim.suxow2012@yandex.ru https://orcid.org/0000-0003-3039-1324 Гиро Татьяна Михайловна Giro Tatiana M. https://orcid.org/0000-0003-2164-8140 Козлов Сергей Васильевич Kozlov Sergey V. https://orcid.org/0000-0001-7300-3956 Зирук Ирина Владимировна Ziruk Irina V. Саратовский государственный университет генетики, биотехнологии и инженерии имени Н. И. Вавилова Саратов Россия N.I. Vavilov Saratov State University of Genetics, Biotechnology and Engineering Saratov Russian Federation Российский государственный аграрный университет – МСХА имени К. А. Тимирязева Москва Россия Russian State Agrarian University – Moscow Timiryazev Agricultural Academy Moscow Russian Federation Саратовский государственный университет генетики, биотехнологии и инженерии имени Н. И. Вавилова Саратов Россия N.I. Vavilov Saratov State University of Genetics, Biotechnology and Engineering Saratov Russian Federation Саратовский государственный университет генетики, биотехнологии и инженерии имени Н. И. Вавилова Саратов Россия N.I. Vavilov Saratov State University of Genetics, Biotechnology and Engineering Saratov Russian Federation 30 12 2023 30 12 2023 53 4 775 785 09 12 2022 06 06 2023 https://fptt.ru/en/issues/22269/22248/

Применение натуральных пищевых добавок для обогащения мясных продуктов является перспективным направлением мясоперерабатывающей отрасли. Перга пчелиная обладает лечебно-профилактическими свойствами, т. к. в ее состав входят аминокислоты, углеводы, витамины, минеральные вещества, ферменты и т. д. Поэтому пергу пчелиную можно использовать в качестве обогатителя мясных сыровяленых продуктов категории джерки. Цель работы – оценить безопасность сыровяленого мясного изделия (джерки), обогащенного пергой пчелиной, при индуцированном тетрахлорметаном остром токсическом гепатите у крыс. Объектами исследования являлись группы белых нелинейных крыс. Контрольная группа не подвергалась воздействию и находилась на общем рационе. У крыс опытной группы искусственно был вызван гепатит печени введением CCl4. На 2 сутки опытную группу разделили на 3 подгруппы: I опытная группа (общий рацион + джерки по стандартной рецептуре), II опытная группа (общий рацион + джерки с добавлением перги пчелиной), III опытная группа – положительный контроль Кп (общий рацион). Гематологические исследования выполнялись на анализаторе MicroCC20Vet, биохимические – на анализаторе StatFax 3300 с использованием диагностических систем фирмы «Диакон ДС», гистологические – по методике Г. А. Меркулова. В ходе эксперимента мы отметили отсутствие изменений по гематологическим показателям; по биохимическим показателям отмечено достоверное увеличение содержания белка у крыс I и II опытных групп относительно интактных животных. По истечении 14-х суток концентрация белка и его фракций во II опытной группе повысилась до уровня интактных животных. Во II и III (Кп) опытных группах общий белок был достоверно выше за счет глобулиновой фракции. Это является следствием воспалительно-деструктивных процессов печени на фоне введения ксенобиотика. Отклонения по приросту живой массы и гистологическим исследованиям печени крыс не наблюдались. Доклиническими исследованиями доказано, что перга пчелиная в составе рецептуры сыровяленых мясных изделий не оказывает негативного воздействия на организм лабораторных животных. В ходе эксперимента подтвердили антиоксидантную способность перги пчелиной.

Natural food additives can fortify meat products. Bee pollen, also known as beebread or ambrosia, contains amino acids, carbohydrates, vitamins, minerals, enzymes, etc. As a result, it possesses numerous therapeutic and prophylactic properties. Bee pollen has good prospects as a fortifying agent for jerky meat, i.e., lean and dehydrated trimmed meat cut into strips. This study tested dry-cured jerky meat fortified with bee pollen on rats with carbon tetrachloride-induced acute toxic hepatitis. The research featured white non-linear laboratory rats. The control group obtained a standard diet. The experimental rats were induced with liver hepatitis by administering CCl4. On day 2, the experimental group was divided into three subgroups: experimental group I (standard diet + traditional jerky), experimental group II (standard diet + jerky fortified with bee pollen), and experimental group III (standard diet), which served as positive control. The research involved a MicroCC20Vet analyzer for hematological tests and a StatFax 3300 analyzer with Diacon DS diagnostic systems for biochemical tests. The histological analyses relied on the method developed by G.A. Merkulov. The hematological parameters demonstrated no changes. As for the biochemistry, experimental groups I and II developed a protein content increase. On day 14, the concentration of protein and its fractions in experimental group II reached the level of intact animals. In experimental groups II and III, the total protein was significantly higher due to the globulin fraction as a result of inflammatory and destructive processes in the liver. However, the rats had normal live weight gain, and their liver demonstrated no histological deviations. In this preclinical study, bee pollen as part of jerky meat formulation had no negative effect on laboratory rats. Bee pollen also proved its antioxidant properties.

 Перга пчелиная сыровяленые мясные изделия лабораторные крысы острый токсический гепатит биохимические показатели крови гематологические показатели крови Bee bread dried meat products laboratory rats acute toxic hepatitis biochemical blood parameters hematological blood parameters Работа выполнена на базе Саратовского государственного университета генетики, биотехнологии и инженерии имени Н. И. Вавилова (Вавиловский университет). The research was performed on the premises of the N.I. Vavilov Saratov State University of Genetics, Biotechnology and Engineering (Vavilov University).

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