Search

Composition and contents of fatty acids in hunchback, fresh, boiled, fried, roasted and boiled in a small amount of water were determined. It was found, that absolute contents of essential polyunsaturated fatty acids--eicosapentaenoic (EPA) and docosahexaenoic (DHA) decreased significantly only in the process of frying. Sum ratio of omega3/omega6 acids was dietetically more favorable in the roasted and fried fish.

The authors studied the biochemical composition of the meat of broilers, eggs, liver and muscles of laying hens of 3 generations on a 5, 10, 25, 50 and 100% (broilers), 10 and 20% (laying hens) replacement of the animal protein quota in the diet by protein obtained from the hydrogen bacteria Alcaligenes eutrophus L-1. No deterioration of the quality of the produce was found from the standpoint of the main biochemical parameters.

In 2 experiments lasting 30 days each with participation of 6 volunteers the possibility of daily consumption in the diet of chufa in an amount allowing for minimal requirement of the organism in polyunsaturated fatty acids was studied. The experimental food ration accorded with individual requirements in its basic components. None of the participating volunteers demonstrated any untoward deviations of objective and subjective nature in their health status. For a month chufa was introduced daily at the rate of 1.7 g per kg of body weight.