EVALUATION OF THIAMINE AND RIBOFLAVIN CONTENT IN FEED AND BVD

Abstract

The need for the content of vitamins in compound feed are decisive elements that significantly affect the development of the animal's body, their metabolism, reproduction and general condition. Taking into account the nature of vitamins and depending on the ability to dissolve, vitamins are divided into main groups, these are those that dissolve in fats (A, D, etc.), and those that dissolve in water, group B. Adding vitamins to compound feed during fattening animals is difficult to overestimate, because the body, with the exception of vitamins D and B1, does not have the ability to synthesize them, and the lack of vitamins is the cause of various complications and disorders of physiological indicators of animals. Cereal plants are the supplier of almost all representatives of B vitamins (except B12). The content of group B vitamins in cereal crops, which are widely used in feed production, depends on such factors as genotype, methods of processing before the production of compound feed, storage conditions, and others. The quantitative determination of vitamins and the use of modern methods for the formation of a balance of vitamins in compound feed and BVD is an urgent task of manufacturers engaged in the production of compound feed for animals and poultry.